Gourmet Seafood Fried Rice Platter

1.Prepare all seafood by cleaning and patting dry. Set aside.

2.Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook until pink and just cooked through, about 2 minutes. Remove and set aside.

3.In the same wok, add squid rings and cook for 1-2 minutes until opaque. Remove and set aside with shrimp.

4.Add scallops to the wok and sear for about 1-2 minutes per side until golden and cooked through. Remove and set aside.

5.Add remaining 2 tablespoons vegetable oil to the wok. Sauté garlic, shallots, and bird's eye chilies until fragrant and translucent, about 2-3 minutes.

6.Add toasted shrimp paste, ground white pepper, and turmeric powder. Stir well to combine and release aromas, about 1 minute.

7.Add diced carrot and green peas, stir-fry for 2 minutes until vegetables are slightly tender.

8.Push the vegetable mixture to one side of the wok. Pour beaten eggs into the empty side and scramble gently until just set.

9.Add chilled jasmine rice to the wok, breaking up any clumps with the back of a spatula. Stir-fry everything together to combine evenly.

10.Add sweet soy sauce, fish sauce, and salt to taste. Toss continuously to coat the rice and ingredients thoroughly, about 3-4 minutes.

11.Return cooked shrimp, squid, and scallops to the wok. Stir gently to incorporate and warm through without overcooking seafood.

12.Add the white parts of the spring onions and toss once more. Remove from heat.

13.Plate the fried rice elegantly on warm plates or a large platter, shaping with a ring mold if desired for a modern presentation.

14.Garnish with green parts of spring onions, fresh cilantro leaves, and lime wedges on the side for squeezing.

15.Serve immediately, encouraging diners to add a fresh squeeze of lime for brightness.