Lamma Island Fried Rice

Recipe: Lamma Island Fried Rice南丫岛炒饭

Serves: 2 - 3

Ingredients

750g white long grain rice (cooked & cooled) 4 TBSP cooking oil 2 large eggs ¼ yellow onion (80g) 12 large shrimps 90g squid

Seasoning 2½ tsp. belacan (shrimp paste) ¼ to ½ tsp. sesame oil 2 tsp. fish sauce 2 tsp. soy sauce ¼ tsp. sugar salt to taste pepper Garnish 1 orange / lemon (washed) cucumber

Preparation
1. Peel a cucumber and cut into slices. Slice orange lengthwise and halve each slice into half moon shapes. Cut onion in half lengthwise. Use a spoon spautula to break up any clumps in the cooked rice.	2. Place squid on a cutting board. Slide your knife along one side of the squid to open each tube. Lay the pieces of squid flat. Score the squid with diagonal slices at 45o angle. Turn squid 90o, score again with diagonal slices at 45o angle to create diamond-shaped cuts.	3. Deveine shrimps, leave tails on. Cut squid into bite-size pieces.
4. Put belacan in a plastic bag and smash into powder with hand.	5. Heat 1½ TBSP oil in a pan over medium high heat. When the pan is hot enough (refer notes), turn heat to low, quickly crack 2 eggs into the pan. Break the eggs with wooden spatula and keep stirring to scramble while turning heat to medium. Set aside scrambled eggs when done.	6. Return pan to the heat on high and add the remaining oil. Add onion, saute until tender.
7. Add 2½ tsp. belacan powder and combine well with onion.	8. Add shrimps and squids, stir-fry until opaque. Add rice and scrambled eggs. Continue stir-frying to coat rice evenly with belacan and oil.	9. Season with the seasoning. Continue to stir-fry until salt and sugar are combined. Adjust seasoning with salt, soy sauce and pepper if necessary. Turn off the heat. Transfer fried rice to serving plates, garnish with orange slices and cucumbers. Serve hot.

Notes

In order to give squid extra visual interest and texture when cooked, cut through half the thickness when scoring. Scrambled eggs: Flick some tap water onto the skillet from your fingertips to test the heat. When small droplets sizzle and evaporate, the pan is just hot enough to pour in the egg mixture. Scrambled eggs are cooked when there is no visible egg wash.