Nourish: Lunar New Year Fried Rice
January 23, 2025
It's that time of the year again! Lunar New Year is a time for family, celebration, and food that brings prosperity and joy. Fried rice, a humble yet symbolic dish, takes center stage as a versatile canvas for vibrant flavors and good fortune. While usually seen as a way to use up leftovers, fried rice can also be elevated into a luxurious dish. In this recipe, we incorporate prawns, Chinese sausages, and rehydrated dried scallops to create a festive, indulgent version perfect for the Lunar New Year but you may also use whatever you have on hand!
Packed with vibrant ingredients, this dish is as comforting as it is celebratory—a perfect centerpiece to share with loved ones and a great compliment to the Lunar New Year feast on the dining table.
This dish is a celebration of abundance and unity. Each ingredient brings unique flavor and symbolism, from golden eggs (wealth) to prawns (happiness) and scallops (good fortune). Serve this indulgent fried rice with family and friends, and let the Year of the Snake begin with a flavorful and prosperous start! We would like to wish everyone a prosperous year ahead, filled with joy, good health and abundance.
Ingredients
- 3 cups cooked rice Using day-old rice is key to achieving the perfect texture. Freshly cooked rice tends to be too moist and can result in soggy fried rice, so ensure the grains are well-separated and slightly dry
- 2 tablespoons of neutral cooking oil (e.g., vegetable or canola oil)
- 2 eggs, beaten
- 1 cup prawns, peeled and deveined
- 2 Chinese sausages, sliced thinly
- 1/4 cup rehydrated dried scallops, shredded
- 2 tablespoons of soy sauce
- 1 teaspoons of sugar
- 1/2 teaspoon of white pepper powder
- 2 green onions (spring onions), thinly sliced
Steps
- Firstly, we prepare the ingredients. Soak the dried scallops in warm water for 30 minutes to rehydrate, then shred them into small pieces. Slice the chinese sausages and clean the prawns.
- Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Sear the prawns, chinese sausages and dried scallops until prawns are slightly cooked and the sausages are heated through. Set the protein aside.
- In the same wok, add 2 tablespoons of oil and the beaten eggs and scramble them until just set.
- Add the rice to the pan, breaking up any clumps. Return the prawns, Chinese sausage, and shredded scallops to the pan. Add the soy sauce, sugar, and white pepper powder.
- Toss everything together until the rice is evenly seasoned to taste. Stir in the sliced green onions (spring onions) and serve up the rice onto a dish.
