Simple yet prestigious recipe
XO sauce is a spicy seafood sauce invented in Hong Kong. It is made of chopped dried seafood that includes scallops, dried fish and prawns (shrimp), and subsequently cooked with chilli peppers, onions and garlic. The term XO is used in the popular culture of Hong Kong to denote high quality, prestige and luxury. It is commonly used in southern Chinese cuisine. The following recipe serves four.
For the XO sauce:
2/3 tbsp oyster sauce
1 tbsp Shaoxing wine (optional)
2/3 tbsp light soy sauce
2/3 tsp sesame oil
A pinch of salt and white pepper
Mix all of the above ingredients in a small bowl.
For the fried rice:
4 cups cooked rice
4 large eggs beaten with 1/3 tsp salt
1 tbsp peeled and minced ginger
1 tbsp minced garlic
1 cup finely sliced scallions
2 tbsp finely sliced fresh coriander
3 tbsp oil
Heat a wok on high heat for 30 seconds. Using a spatula, add 2 tbsp of cooking oil to coat the wok.
Add the beaten eggs and scramble it with a spatula until it turns medium firm.
Turn off the heat and put the egg onto a plate. Then cut the eggs into coarse, small pieces.
Wash and dry the wok.
Then heat the wok on high heat for 30 seconds. Add 1 tbsp of cooking oil.
When a wisp of white smoke appears, add the ginger and stir for 10 seconds, then add the garlic and stir briefly.
Add the XO sauce, stir briefly and then add the rice. Break up any rice lumps with the spatula.
Lower the heat to medium and stir-fry continuously for about 4 minutes or until the rice is very hot.
Raise the heat to high, stir the XO sauce and drizzle the main sauce over the rice. Stir to mix for 1 minute.
Lower the heat to medium and stir constantly for 3 to 4 minutes or until the rice is coated with the sauce.
Add the scallions and coriander, and stir and cook until well mixed.
Turn off the heat. The fried rice is ready to be served.