Fried rice doesn’t get better than this. Fresh, wok-seared abalone, sweet and tender with a healthy dose of chilli. We were lucky enough to dive for wild black-lip abalone on the west coast of Tassie where there are more abalone than people. It definitely gave us a newfound respect for abalone divers.






Skill level

Average: 3.9 (33 votes)


  • 2 tbsp sesame oil
  • 4 small dried chillies, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 fresh abalone, cleaned and very thinly sliced
  • 2 cups short-grain rice, cooked and cooled
  • 5 cm piece fresh ginger, peeled and finely julienned
  • 3 tbsp soy sauce
  • 1 fresh red chilli, seeded and finely chopped
  • 2 tsp sambal oelek
  • 4 spring onions, finely chopped
  • 1 tbsp fried shallots (available from Asian supermarkets)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat a wok over high heat until smoking. Add the sesame oil and dried chilli, being careful that you don’t inhale the fumes. Add the garlic and abalone and stir-fry for 2-3 minutes or until the abalone is tender. Add the rice, ginger, soy sauce, fresh chilli, sambal oelek and spring onions and toss until well combined and heated through. Serve with the dried shallots sprinkled over the top.


This recipe is from Gourmet Farmer Afloat