Stir-fried rice with squid

Stir-fried rice with squid

　　Ingredients: 400g squid, 300g celery, 200g carrots, 120g horn chili peppers, 3 bowls of cold rice, 3 tablespoons salad oil, 1 teaspoon chili sauce (Korean chili sauce preferred), 1 teaspoon seafood sauce (satay sauce can also be used), 1/2 teaspoon light soy sauce, 1/2 teaspoon mashed ginger, 1 teaspoon cooking wine, 1 teaspoon sugar, 1 teaspoon salt, a pinch of white pepper.

Instructions:

1. Peel the surface skin off the squid, wash it, then cut it into a crisscross pattern and roll it up for later use.

2. Remove the leaves from the celery, wash and dice it; peel the carrots and dice them; remove the seeds from the horn chili peppers and dice them.

3. Boil water in a pot, blanch the squid until it changes color (turns white), then quickly remove and drain the water.

4. In a small bowl, mix the chili sauce, seafood sauce, light soy sauce, mashed ginger, and add 1 teaspoon of water to blend evenly for later use.

5. Heat oil in a wok, when it reaches medium heat (about 50% hot), add the squid and stir-fry for 20 seconds, then pour in the seasoning mixture from step 4, stir-fry again and set aside.

6. Add a little more oil to the pan, stir-fry the carrots and celery briefly, then set aside.

7. Finally, heat oil in the wok again, add the rice, season with salt, stir-fry until the rice is separated, then add the diced carrots and celery, stir-fry evenly, then add the squid and diced horn chili peppers, stir-fry again until well mixed, and finally adjust the flavor with white pepper before serving.