Thanks to the recipe that was included with the jar of XO sauce I had bought for another dish, I have now discovered another great way of making fried rice next to my usual recipe. The blend of flavors is great: very slightly spice from the XO sauce and with a wonderful mix of the seafood and beef. Rather than a side, this is more like a main. Just add some stir-fried vegetables like cabbage or gai lan, and you have a full meal.
This is the recipe as it was included with the jar of XO sauce. It is not specified where the peas that are listed in the ingredients are supposed to be added. The first time I made this I used the sugar as specified, but I thought the result was too sweet. The next time I tried it without sugar and a bit more soy sauce and XO sauce, and that was better for my palate.
For 4 regular or 2 large servings
200 grams (1 cup) rice, cooked and cooled (you will end up with about 460 grams of rice, 2 cups)
200 grams (7 oz) ground beef, mixed with 2 Tbsp oyster sauce and 2 tsp sesame oil, allowed to marinate for 10 minutes
4 spring onions, chopped
100 grams (2/3 cup) peas, cooked (frozen peas thawed in the microwave)
4 eggs, beaten
5 Tbsp XO sauce (60 grams) mixed with 1 Tbsp light soy sauce
3 Tbsp vegetable oil
Heat a tablespoon of oil in a wok over high heat. When the oil stars to smoke, add the beaten eggs.
Stir fry the eggs until almost cooked.
Transfer the eggs to a plate, shred, and reserve.
Add the remaining 2 tablespoons vegetable oil to the wok. Add the ground beef and stir fry…
…until the beef has lost its raw color.
Then add the spring onions, and stir fry for a minute.
Now add the rice, XO and soy sauce, and peas.
Stir fry for about 3 minutes until everything is well mixed.
Add the egg.
Stir fry until the egg is mixed well with the rice and heated through.
The fried rice is now ready to be served.
Spaghetti alla Carbonara di Mare is a seafood version of the famous dish, made with bottarga (cured fish eggs), pieces of swordfish and calamari.