| 20 | squid rings (frozen) |
| 1 tsp | ground red pepper or cayenne pepper |
| salt | |
| pepper | |
| 1½ tbsp | soy sauce |
| 1½ tbsp | oyster sauce |
| 1 tsp | rice wine vinegar |
| 1 tsp | fish sauce |
| 1 tbsp | water |
| 1 tsp | brown sugar |
| ½ tsp | chili flakes |
| 1 cup | frozen vegetables |
| 2 cups | cooked rice, day old, cold |
| 1 tsp | garlic paste |
| 1 tsp | ginger paste |
| olive oil | |
| sesame oil |
Thaw squid and pat dry. Cover with paper towels and leave to dry for 5 minutes.
Mix squid with red pepper, black pepper and salt, to taste.
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.
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.
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