Abalone Fried Rice
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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
Leave a Review
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Real fried rice, the abalone was a real treat
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Being blessed to live near the ocean these darlings of the sea are too hard to pass up when it comes to culinary creativity.
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soooooooooooooo good!!!!!!
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Thank you!
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Mmmm Tastey….Enjoyed the addition of Abaloni!
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fried rice can be what ever you want it to be. Having ocean fresh abalone lent me the spark of creativity and inspiration
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Divine!
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Thank you
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lol I would never have tried it myself but it was just there sitting on a rock asking to be included *grin*
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sorry but it was a bit much flavor with abalone all the flavor in the fired rice over power the abalone
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our abalone were large and fresh off the rocks … the flavour was robust enough to be enjoyed
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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
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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.
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Great twist to fried rice
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thank you .. yes I can be a littel twisted lol
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I actually thought this was very tasty , especially knowing that it was foraged just hours before.The taste of the ocean was definately there
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freshness is everything especially with seafood … if it has even the slightest taint of delay I simply cant cope
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I liked this:) you passion is evident! keep it up
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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!
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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 happenedReply
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the stars can be touchy …
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lol
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omg so sorry i mean on the zuccini flowers! i mean to full star it
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typical touchy stars lol … I will take your vote as intended and not as it shows .. your comments have been very thoughtful
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Presentation lets you down, looks tasty though
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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!
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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
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Helen what is ,,abaloni,,pleasea?
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it’s a large sea mollusc I will add a photo of the animal for you
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Thank you Helen.
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Love the ocean’s bounty!
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I cant stop expressing the beauty and bounty of our local waters … we are in a magnificent locale
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very heavenly
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I am sure heaven (if that is within my scope of destiny lol) will have good food too
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I tried this recipe but didn’t like the taste. Hadn’t tried abalone before so maybe it was that?
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perhaps that’s it ….
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one of my favourites. love abalone!
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sure is baby
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