Egg floss fried rice

Instructions

1. Heat the vegetable oil in a large heavy-based saucepan or wok over high heat. While the oil is heating, separate 2 eggs into whites and yolks. Combine the third egg with the yolks and stir well to scramble. Use a fine mesh strainer to strain the yolk mixture into a jug.
2. Slowly pour the egg mixture into the hot oil, stirring constantly (use caution with the hot oil and the egg will puff up significantly). When cooked, remove from the oil with a slotted spoon. This is the egg floss.
3. Separately fry the prawns, Chinese sausage and scallops in the vegetable oil until partially cooked, then remove from the oil using a slotted spoon.
4. Flash fry prawns, lap cheung and scallops, in the hot oil, until only half cooked, strain. In a second wok, heat a drizzle of vegetable oil over high heat. Add the egg white, stirring rapidly to create strands, then add the hot rice (cold rice cools down wok and loses heat and wok hei), tossing the egg white through the rice.
5. Add salt and seasonings, mix through. Add a little bit of soy sauce to the outside edge of the wok.
6. Return seafood and lap cheong to the rice, add ¾ of the spring onion, egg floss and toss well to combine, until the seafood is cooked.
7. Garnish with the remaining sliced spring onions and serve.