Crafted with a mere handful of ingredients, this simple yet delightful dish can be easily prepared using whatever bits of seafood you have in your refrigerator. It is a great way to use those non-prime seafood offcuts. Golden fried rice gets its iconic yellow colour by mixing the rice with egg yolks before being stir-fried.

Coating the rice with the yolks first also covers each grain with a savoury, umami flavour – making this fried rice extra special and ultra-delicious.

• 2 cups cooked jasmine rice (preferably cooled or day-old)

• 3 egg yolks

• 2 cloves garlic, minced

• 1 red chilli, finely chopped (adjust to taste)

• 4 spring onions, diced (separate the white bottoms and green tops)

• 200g fish fillets, diced

• 150g squid, cleaned and sliced into chunks

• 150g prawns, peeled

• 3 tablespoons peanut oil

• 5 tablespoons soy sauce

• Salt and pepper to taste

• Chilli oil to taste

1. Prepare the ingredients The beauty of this recipe is that you can pretty much add whatever you have on hand. We had some squid tentacles left over from a squid we’d caught previously, a chunk of swordfish offcuts, and we treated ourselves to some Australian prawns from PAK’nSAVE reef! The prawns need to be cleaned and peeled, and the squid and fish cut into small chunks. For the rice, it is recommended you cook the rice ahead of time (day-old) or use whatever leftover rice you may have.

2. The secret to golden rice The secret trick for this dish is the ‘golden’ rice. Separate the egg yolks from the egg whites and mix the yolks into your cold rice. This will turn the rice a nice yellow colour and also makes it super fluffy and full of flavour when frying.

3. Stir-fry the seafood Using a wok or deep pan (such as the COBB wok accessory), heat some peanut oil in the wok. Add the white diced bottoms of the spring onions, the minced garlic, and the chopped chilli to the hot peanut oil. Let this simmer so that the oil is infused with the flavour of the aromatics. Once the aromatics have taken on some colour, add your prepped seafood into the mix. Stir-fry for a matter of minutes until the seafood is lightly golden, but not cooked through completely.

4. Add the rice Add the cold rice and egg yolk mixture to the wok with the fried aromatics and seafood. Mix well so that it is evenly fried. Once the heat is infused throughout the rice, add a decent amount of soy sauce over the mixture and stir to combine.

5. Finish with the spring onions Add the remaining sliced green parts of the spring onions to the pan. Toss everything together and cook for an additional 1-2 minutes until the spring onions are tender.

6. Serve Transfer the golden seafood fried rice to a serving dish. Garnish with additional sliced spring onions if desired, a squeeze of lemon and some crispy chilli oil.