Cooking Instructions
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Step 1
Season
Eggs (4)
with
Kosher Salt (to taste)
and
Chili Paste (to taste)
, whisk.
Step 2
Heat
Peanut Oil (30 mL)
.
Step 3
Cook the eggs until just set, remove.
Step 4
Season the
Shrimp (6)
,
Fish Fillets (340 g)
and
Scallops (225 g)
with
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
, stir fry until cooked halfway through, remove.
Step 6
Stir fry
Onion (1)
,
Fresh Ginger (as needed)
and
Garlic Paste (20 g)
in
Peanut Oil (30 mL)
until translucent.
Step 7
Add the
Napa Cabbage (285 g)
and stir fry 1 minute.
Step 8
Add the
White Rice (745 g)
, stir fry until the rice starts to “pop”.
Step 9
Add
Chili Paste (20 g)
,
Soy Sauce (30 mL)
,
Toasted Sesame Oil (15 mL)
,
Granulated Sugar (1 pinch)
,
Ground Turmeric (1 pinch)
and
Kosher Salt (to taste)
.
Step 10
Stir fry another minute.
Step 11
Add the seafood,
Scallions (4 stalks)
and the eggs, stir fry another minute.
Step 12
Check / adjust the seasoning, add the
Fresh Mussels (20)
, mix carefully one more time.
