Abalone Fried Rice

  • Abalone Fried Rice
  • Abalone Fried Rice
  • Abalone Fried Rice
Ranked: 219th

Rated 4.69 out of 5 based on 26 votes

Ingredients

  • 2 x abalone, prepared and thinly sliced
  • 2 x eggs, beaten
  • 3 x shallots, finely sliced
  • 2 x garlic cloves, minced
  • 1/2 x red capsicum, sliced into fine, long stripss
  • 2 x bacon rashers, sliced into fine batons
  • 6 x snowpeas, topped, tailed and sliced
  • 6 x pea sprouts (the green non flowering tendril)
  • 1 cup long grain rice cooked to instructions
  • 2 Tbls olive oil, cold pressed
  • 2 Tbls catsup manis
  • 1 Tbls mirin

Method

Prepare your omlette: in a non stick pan with a small portion of the olive oil gently cook your beaten eggs until slightly golden brown underneath, but barely set on top, fold in half and set aside to set and cool.
Slice the omlette once cooled
Prepare your rice in advance and allow to cool uncovered to reduce moisture content. Prepare all other ingredients before you start.
Heat your oil in your wok and begin the stir fry with your garlic then add bacon to render a little of the fat. Add the abalone and fry briefly then add the capsicum, shallot and snow peas.
Add your rice and stir fry coating the rice in the oils and fats and flavours.
Add the catsup manis and mirin and the pea sprouts.
Just before you serve stir through the omlette and allow it to reheat.

I served with a garden salad

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  • Real fried rice, the abalone was a real treat

    Reply

    by James Ayers on 18/11/2012, 14:37
    James Ayers
    • Being blessed to live near the ocean these darlings of the sea are too hard to pass up when it comes to culinary creativity.

      Reply

      by Helen Minns on 18/11/2012, 22:37
      Helen Minns
  • soooooooooooooo good!!!!!!

    Reply

    by Daniel Wilder on 18/11/2012, 17:26
    Daniel Wilder
  • Mmmm Tastey….Enjoyed the addition of Abaloni!

    Reply

    by Joshua Wilder on 18/11/2012, 18:30
    Joshua Wilder
    • fried rice can be what ever you want it to be. Having ocean fresh abalone lent me the spark of creativity and inspiration

      Reply

      by Helen Minns on 18/11/2012, 22:39
      Helen Minns
  • Divine!

    Reply

    by Phoodie Tweets on 19/11/2012, 11:31
    Phoodie Tweets
  • lol I would never have tried it myself but it was just there sitting on a rock asking to be included *grin*

    Reply

    by Helen Minns on 20/11/2012, 10:36
    Helen Minns
  • sorry but it was a bit much flavor with abalone all the flavor in the fired rice over power the abalone

    Reply

    by Carlin Williams on 24/11/2012, 21:30
    Carlin Williams
    • our abalone were large and fresh off the rocks … the flavour was robust enough to be enjoyed

      Reply

      by Helen Minns on 24/11/2012, 22:01
      Helen Minns
      • what i should have said was that there where to many flavors for the abalone .i havnt seen any abalone on a rock at low tide for about 10 years lucky you i dive for mine at about 10 m on the south coast

        Reply

        by Carlin Williams on 24/11/2012, 22:29
        Carlin Williams
        • thats where I am and yep they are harvestable at low tide with snorkling gear only …. it is a lovely place isn’t it? I am blessed. Our next project is crayfish … now that is going to be a magical feast for my family. James did a magnificent garlic butter abalone, but that is his recipe to share. This was my first attempt at it and being acutely pescaphobic I am satisfied at the result.

          Reply

          by Helen Minns on 24/11/2012, 22:38
          Helen Minns
  • Great twist to fried rice

    Reply

    by Cherie Petersen on 25/11/2012, 20:50
    Cherie Petersen
    • thank you .. yes I can be a littel twisted lol

      Reply

      by Helen Minns on 10/12/2012, 14:40
      Helen Minns
  • I actually thought this was very tasty , especially knowing that it was foraged just hours before.The taste of the ocean was definately there

    Reply

    by Kimi RavenSky on 28/11/2012, 16:51
    Kimi RavenSky
    • freshness is everything especially with seafood … if it has even the slightest taint of delay I simply cant cope

      Reply

      by Helen Minns on 10/12/2012, 14:41
      Helen Minns
  • I liked this:) you passion is evident! keep it up

    Reply

    by Liam Emanuel on 10/12/2012, 14:35
    Liam Emanuel
    • it is not easy being scared of seafood, but my passion for local and fresh overcomes all .. thank you. I am working on cockles at the moment .. what an adventure!

      Reply

      by Helen Minns on 10/12/2012, 14:39
      Helen Minns
      • I am so sorry i just realised i put one star on your abalone i deeply apologise i mean to give full :( not sure how that happened

        Reply

        by Liam Emanuel on 10/12/2012, 14:44
        Liam Emanuel
        • the stars can be touchy …

          Reply

          by Helen Minns on 10/12/2012, 14:46
          Helen Minns
          • lol

            Reply

            by Liam Emanuel on 10/12/2012, 15:07
            Liam Emanuel
          • omg so sorry i mean on the zuccini flowers! i mean to full star it

            Reply

            by Liam Emanuel on 10/12/2012, 15:10
            Liam Emanuel
          • typical touchy stars lol … I will take your vote as intended and not as it shows .. your comments have been very thoughtful

            Reply

            by Helen Minns on 10/12/2012, 15:14
            Helen Minns
  • Presentation lets you down, looks tasty though

    Reply

    by Dylan Carter on 14/12/2012, 22:10
    Dylan Carter
    • yes it has been often noted already, but I haven’t got access to professional equipment and a-class mentors, nor even a half decent kitchen …. just a 30yo kitchen in a cottage by the sea … I can always hope my passion for freshness and quality produce shows despite my handicaps of equipement. But my it is fun to try!

      Reply

      by Helen Minns on 14/12/2012, 22:33
      Helen Minns
      • yes, but a lot of my photos were taken just prior to the competition and were intended just for sharing in a facebook group. As I have opportunity to recreate my dishes I will take better more artistic images .. well can hope

        Reply

        by Helen Minns on 15/12/2012, 07:46
        Helen Minns
  • Helen what is ,,abaloni,,pleasea?

    Reply

    by ANNA LINHART on 17/12/2012, 08:21
    ANNA LINHART
    • it’s a large sea mollusc I will add a photo of the animal for you

      Reply

      by Helen Minns on 17/12/2012, 08:56
      Helen Minns
      • Thank you Helen.

        Reply

        by ANNA LINHART on 17/12/2012, 10:00
        ANNA LINHART
  • Love the ocean’s bounty!

    Reply

    by Janette Barlow on 23/12/2012, 19:28
    Janette Barlow
    • I cant stop expressing the beauty and bounty of our local waters … we are in a magnificent locale

      Reply

      by Helen Minns on 29/12/2012, 17:39
      Helen Minns
  • very heavenly :)

    Reply

    by Anne-Marie Cee on 29/12/2012, 17:33
    Anne-Marie Cee
    • I am sure heaven (if that is within my scope of destiny lol) will have good food too

      Reply

      by Helen Minns on 29/12/2012, 17:40
      Helen Minns
  • I tried this recipe but didn’t like the taste. Hadn’t tried abalone before so maybe it was that?

    Reply

    by Amy Hanson on 30/12/2012, 12:18
    Amy Hanson
    • perhaps that’s it ….

      Reply

      by Helen Minns on 09/01/2013, 14:50
      Helen Minns
  • one of my favourites. love abalone!

    Reply

    by Lachlan Minns on 10/01/2013, 14:29
    Lachlan Minns
    • sure is baby

      Reply

      by Helen Minns on 09/02/2014, 15:29
      Helen Minns