High end Fried Rice Chef in Macau shares Recipe

Hello everyone I'm Wong Wai-ho Executive Chef of Macau Studio City's Yue Nong Circle and I'm delighted to introduce our signature Yue Nong Fried Rice First we'll have Vietnamese shrimp Canadian scallops non-agricultural eggs roasted goose South American sea cumbers bird's nest and this crab meat Sakura shrimp dried scallops some wild rice—we'll make a fried rice First we'll blanch the mung beans Step two we'll braise the bird's nest and sea cumber to infuse them with flavor Then we'll pan-sear the scallops and shrimp Then we'll start stir-frying the rice First our wok needs to be hot enough Then we add cold oil so it won't stick to the bottom This wild rice porridge — put it in there We can incorporate our materials into it This XO sauce we'll place it right next to it We'll add a small amount of chicken powder a little oyster sauce and a touch of dark soy sauce Finally add the cherry shrimp and fried abalone That's enough