- 4 Yumbah Abalone (thinly sliced)
- 3 cups Pre-soaked long grain rice
- 1 cup Dried and shredded Scallops
- 1/2 cup Char Siew Pork
- 1/2 cup Sliced Chinese Sausage
- 1/2 cup Chopped Prawn
- X Chopped Spring Onions
- 1 Egg, whipped
- 2 Shallots, chopped
- 3 Garlic cloves, chopped
- 3 tbsp Oyster Sauce
- 2 tbsp Soy Sauce
- 2 tbsp XO Sauce
- Sunflower Oil
Recipe provided by Cheong Liew
This recipe is very quick to cook so make sure you have all of your ingredients pre-prepared.
Add the sunflower oil into a large wok and, once hot, add the shallots and garlic.
When crispy, remove the shallots and garlic using a slotted spoon and set aside.
Add the whipped egg to the wok, and shortly after, fold in the rice.
Add in the sausage, shredded dried scallops and barbecue pork.
Next, add the prawn meat, careful not to overcook it. Reintroduce the onion and garlic.
Add the oyster sauce, soy sauce and XO sauce to the wok.
Then add the sliced abalone and mix through.
To finish, stir through a large handful of chopped fresh spring onions.