Ingredients

Method

Begin the night before you want to eat this for breakfast or lunch the following day. Wash the rice thoroughly and add to a pot of water. Remove the heads from the prawns and fry in a pan with some oil, this will flavour the oil. Pour the flavoured oil into the rice water and leave to soak over night.

Place the pot of rice on a high heat, add the julienned ginger and bring to the boil then turn the heat down to a simmer and stir now and again to stop the rice from sticking to the bottom.

Prepare the prawns by cleaning and deveining them and clean the scallops and calamari. When the rice begins to swell add the seafood, stirring regularly to stop it from sticking to the bottom of the pan.

When the prawns have turned pink add the vegetables and continue stirring until the vegetables are cooked, season to taste and serve.