Thaw squid and pat dry. Cover with paper towels and leave to dry for 5 minutes.
- 1 tsp ground red pepper or cayenne pepper
Mix squid with red pepper, black pepper and salt, to taste.
- 1½ tbsp soy sauce
- 1½ tbsp oyster sauce
- 1 tsp fish sauce
- 1 tbsp water
- 1 tsp brown sugar
- ½ tsp chili flakes
- 1 tsp rice wine vinegar
Combine soy sauce, oyster sauce, fish sauce, rice wine vinegar, water, brown sugar and chili flakes in a bowl and mix. Set aside for later.
Heat olive oil and a little sesame oil in a pan over medium heat. Add squid rings and sauté for 3 minutes. Take squid out of pan and set aside.
- 1 cup frozen vegetables
- 2 cups cooked rice, day old, cold
- 1 tsp garlic paste
- 1 tsp ginger paste
- olive oil
- sesame oil
Heat olive oil and sesame oil in a pan over medium-low heat. Add ginger and garlic paste and mix. Add frozen vegetables and stir-fry for 3 minutes. Add rice and continue stir-frying for another 5 minutes. Pour in stir-fry sauce and coat rice and vegetables.
Add cooked squid, cook rice for another 5 minutes then serve.