I've been working on my Seafood fried rice for weeks and its gradually improving. The trouble is, most of its taste comes from the eggs that are added to the rice. I'm looking for something, or some way, to 'bring out' the flavour of the prawns and the squid as it always get 'overruled' by the egg flavour.
Any suggestions? Should I season the seafood with something other than salt and pepper?
I've tried adding lesser eggs to achieve an equilibrium between the flavours of the seafood and the egg but it just ends up tasting too bland.