Looking for a restaurant-worthy fried rice recipe? In Tiffy Cooks, cookbook author Tiffy Chen shares her buttery seafood fried rice – a Taiwanese and Japanese-inspired dish that’s surprisingly approachable for home cooks. Made with Taiwanese pantry staples like dashi, soy sauce and butter, then finished with masago, it’s packed with rich umami flavour. It’s the kind of meal she recommends for beginners looking to treat themselves or elevate date night. /heThe seafood can be customized to suit your tastes, but Chen’s favourite combination is salmon, scallops and prawns. Best of all, she says, the secret ingredient that brings the whole dish together is butter. It’s also one of her husband Dom’s favourite recipes.
Why You’ll Love This Buttery Seafood Fried Rice
- Restaurant-quality seafood fried rice at home
- Easy enough for beginner cooks
- Rich umami flavour from dashi, masago and butter
- Customize it with your favourite seafood
- Ready in about 30 minutes
Buttery Seafood Fried Rice
Ingredients
- 1 skinless salmon fillet 6 ounces / 170g, patted dry
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 4 ounces sea scallops
- 4 ounces thawed frozen baby octopus
- 4 ounces prawns peeled and deveined
- 1 scallion chopped, white and green parts separated
- 2½ cups cooked and cooled short-grain rice
- 1½ teaspoons light soy sauce
- ½ teaspoon ground white pepper
- ½ teaspoon dashi powder
- 2 tablespoons masago fish roe, for garnish
Instructions
- Season both sides of the salmon with the garlic powder, salt, and black pepper.
- Heat the olive oil in a large frying pan over medium-high heat. Place the salmon skinned-side down in the pan and fry until cooked through, 4 minutes per side. Transfer the salmon to a plate and use a fork to break it up into small pieces. Wipe the pan.
- In the same pan, melt 1 tablespoon of the butter over medium heat. Once the butter is melted, add the scallops, octopus, and prawns and fry until the prawns start to turn pink, 2 to 3 minutes. Transfer the seafood to the plate with the salmon and set aside. Wipe the pan.
- In the same pan, melt the remaining 2 tablespoons butter. Add the scallion whites and sauté for 1 minute. Add the cooked rice, light soy sauce, white pepper, and dashi powder. Break apart the rice, making sure every piece of rice is coated in butter.
- Add the cooked salmon and seafood. Increase the heat to high, add the scallion greens, and sauté until the rice is golden brown,
More Tiffy Chen Recipes
Taiwanese Stir-Fry Noodles (Chao Mi Fen)
TikTok creator Tiffy Chen shares her grandmother's recipe for Taiwanese stir-fried rice vermicelli noodles. Packed with cabbage, mushrooms, carrots and savoury seasonings, it's a comforting noodle dish perfect for weeknight dinners.
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Brown Sugar Bubble Tea
Tiffy Chen's recipe for bubble tea with a brown sugar glaze and homemade boba pearls.
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Excerpted from Tiffy Cooks by Tiffy Chen. Copyright © 2024 Tiffy Chen. Photography and illustrations by Vanessa Wong. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
