"Everyone loves fried rice. Growing up, we'd have it twice a week, and even devoured it cold," says Kylie Kwong. "XO sauce takes it to another level, and although making it is an involved process, it's well worth the effort. It's a versatile fridge stand-by, too - try it on fried or poached eggs or tossed through stir-fried noodles. I think of it like having money in the bank. My advice is to bring it to room temperature before using it as a condiment to best appreciate its complex flavour. Begin this recipe a day ahead to soak the prawns and scallops for the XO sauce."