Squid Fried Rice

Step 1/6

• 20 squid rings (frozen)

Thaw squid and pat dry. Cover with paper towels and leave to dry for 5 minutes.

Step 2/6

• salt
• pepper
• 1 tsp ground red pepper or cayenne pepper

Mix squid with red pepper, black pepper and salt, to taste.

Step 3/6

• 1½ tbsp soy sauce
• 1½ tbsp oyster sauce
• 1 tsp fish sauce
• 1 tbsp water
• 1 tsp brown sugar
• ½ tsp chili flakes
• 1 tsp rice wine vinegar

Combine soy sauce, oyster sauce, fish sauce, rice wine vinegar, water, brown sugar and chili flakes in a bowl and mix. Set aside for later.

Step 4/6

• frying pan

Heat olive oil and a little sesame oil in a pan over medium heat. Add squid rings and sauté for 3 minutes. Take squid out of pan and set aside.

Step 5/6

• 1 cup frozen vegetables
• 2 cups cooked rice, day old, cold
• 1 tsp garlic paste
• 1 tsp ginger paste
• olive oil
• sesame oil

Heat olive oil and sesame oil in a pan over medium-low heat. Add ginger and garlic paste and mix. Add frozen vegetables and stir-fry for 3 minutes. Add rice and continue stir-frying for another 5 minutes. Pour in stir-fry sauce and coat rice and vegetables.

Step 6/6

Add cooked squid, cook rice for another 5 minutes then serve.

Enjoy your meal!