Fujian fried rice

Method

1. 1 Fry leftover rice with eggs over high heat for 5 minutes until the rice grains are fluffy and slightly browned.
2. 2 Press the fried rice into a bowl, then invert it onto a plate to form a round ball in the center.
3. 3 Sauté the shrimp, squid, and shiitake mushrooms separately for 3 minutes, then pour in the chicken broth.
4. 4 Mix cornstarch with water until the sauce reaches the desired consistency, then season with oyster sauce.
5. 5 Pouring the sauce around the rice ball, rather than mixing it into the rice, is the defining characteristic of the Fujian version.
6. 6 Sprinkle with chopped scallions and serve immediately so the rice grains remain fluffy before absorbing the sauce.

With an appliance

• Air fryer 35 min

  Replace step 1: Spread the egg-mixed rice in a greased tray, air fry at 200 degrees for 10 minutes, and flip the rice at the 5th minute to loosen the grains and slightly brown them. The steps for making the seafood sauce and drizzling it around the rice from steps 2 to 6 remain unchanged.