Fish

Christmas seafood fried rice

Name: Fried rice with leftovers recipe
Yield: 4
Ingredients: 60ml oil; 6 garlic cloves, thinly sliced; 1000.00 ml leftover cooked rice; 40.00 ml crispy chilli oil, plus extra, to serve; 30.00 ml hoisin sauce; 30.00 ml Chinese rice wine (shaohsing); 30.00 ml soy sauce; 300g leftover cooked seafood (see notes); 500.00 ml (about 200g) leftover steamed green vegetables, chopped into 5cm lengths if large (see notes); 2 eggs; 3 long green shallots, thinly sliced on the diagonal; Toasted sesame seeds, to serve; Lime wedges, to serve

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by Lucy Nunes

Delicious Team

Dec 04, 2024

Get creative with leftover seafood and vegies - this versatile dish will clear your fridge like nobody’s business.

1/4 cup (60ml) grapeseed oil
6 garlic cloves, thinly sliced
4 cups leftover cooked rice
2 tbs crispy chilli oil, plus extra, to serve
1 1/2 tbs hoisin sauce
1 1/2 tbs Chinese rice wine (shaohsing)
1 1/2 tbs soy sauce
300g leftover cooked seafood (see notes)
2 cups (about 200g) leftover steamed green vegetables, chopped into 5cm lengths if large (see notes)
2 eggs
3 long green shallots, thinly sliced on the diagonal
Toasted sesame seeds, to serve
Lime wedges, to serve

Method

1.

Heat grapeseed oil in a large wok or frypan over medium-high heat. Add the garlic and stir-fry for 3-4 minutes, until golden. Set aside with a slotted spoon. Increase heat to high. Add rice to pan and press down with a spatula.
2.

Cook, undisturbed, for 4-5 minutes to crisp up the base. Add chilli oil, sauces and wine, and stir-fry until well combined. Add seafood and vegies and stir-fry to combine.
3.

Push rice mixture to the side and crack eggs into pan. Cook for 1-2 minutes, undisturbed, until starting to set, then stir-fry the egg through the dish along with most of the shallot until combined.
4.

Sprinkle with remaining shallot, crispy garlic and sesame seeds, and serve with lime wedges and extra crispy chilli oil.

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Recipe Notes

We used leftover cooked crab, prawns, barramundi and salmon, but use any seafood in your fridge. For the fish, don’t flake it into small pieces; it will naturally break down when you stir-fry it through the rice. For vegies, we used leftover steamed snow peas, sugar snap peas and asparagus, but the aim is to clear your fridge and make life easy, so improvise with whatever you have.