It has been more than five months since I’ve gone home to Singapore, my homeland, and my family has been missing all the Singaporean dishes we enjoy.

My wife and kids have been requesting me to cook Singaporean seafood fried rice. During the lockdown, I have been cooking nonstop and perfected this recipe with the (remote) help of my mom.

I’ve really honed my skills in the kitchen during this pandemic, and a lot of people have been requesting to try my dishes. So I’m making this available in our Aivee Cafés and also for home delivery for those who want a taste of Singapore in the comfort of their own homes.

Or, they can try cooking it, too.

Singaporean Seafood Fried Rice

1 Tbsp vegetable oil

2 eggs, beaten

60 g shrimp

½ c squid, sliced

200 g cooked long grain rice, cooled

½ tsp salt, or to taste

1 pinch white pepper, or to taste

1 spring onion, sliced

1 carrot, sliced

1 shallot, sliced and fried

3 cloves garlic, minced

Heat oil in a wok on high heat. Add minced garlic and cooked until lightly browned.

Pour beaten egg into wok, stirring constantly. When egg has cooked a little (about 30 seconds), add shrimps, squid and carrots and stir for a minute. Add the rice into the wok and fry for three minutes. For cold rice, fry for six minutes and press out the lumps with a spatula.

5. Season to taste and fry for another three minutes. Garnish with spring onions and shallots and serve. —CONTRIBUTED

The author is a cosmetic surgeon and CEO of The Aivee Group.

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