Dad’s Dried Scallop and Egg White Fried Rice comes loaded with crispy scallop threads and egg white clouds! This restaurant-quality dish is incredibly easy because it’s made using just 7 ingredients. It’s also a great way to use up any leftover rice!
Bring celebration to your table
Dad’s Dried Scallop and Egg White Fried Rice definitely deserves a spot on the A-list of any fried rice menu. It passes all the necessary tests: it’s easy, incredibly tasty and vibrant with textures.
I personally like to savor every moment with this dish because for our family, it only makes its appearance during celebrations, like at Lunar New Year banquets.
That’s how you know it’s SENSATIONAL.
Now, I’ll let you in on some very exciting inside scoop: eating it only once a year will forever be a thing of the past.
I asked Dad for this winning recipe and he didn’t disappoint – he gave me every detail I needed to recreate an aromatic fried rice. We’ve got you covered for all 365 days!
You can scoop into a bowl with confidence, knowing that your grains will have deeply golden scallops and delicate egg whites worked all the way through. Then experience the thrill of fish roe gently popping in your mouth while crunchy greens bring freshness to your palette.
Top it off with some XO Sauce flavor explosion and you’re set. Everyone can enjoy it in the comfort of their own home, celebration or not!
Why this recipe works
- Using a few ingredients keeps the flavor profile simple so it can compliment your favorite side dishes.
- Rehydrated seafood has a more potent taste, elevating this dish using fewer ingredients.
- Topping everything with fish roe keeps the texture exciting with pops as you chew.
What you’ll need
About the rice
You can use any leftover rice for this recipe. At home, we eat riceberry (see ingredients image) so we use that instead.
How to make this recipe
Rehydrate each scallop by rinsing them in cool water, then sit them in a new batch of cool water for a minimum of 20 minutes. When rehydrated, pour the contents into a colander to let everything drip dry.
Use a paper towel to remove any excess moisture.
Get a mortar and pestle to pound at the rehydrated scallops until they resemble thin threads. Alternatively, use your hands to shred them.
When you’re done, set everything aside while you work on the other ingredients.
Remove the leaves off the Chinese broccoli, the use a small sharp knife to peel away the tough outer layer on the stems. Thinly slice the greens and place them in a bowl or on a plate for later.
Heat up a wok on high and pour 1 tbsp oil in. When hot, add the shredded scallops in.
Toast on a low-medium heat for 10 minutes or until golden brown and crispy, then transfer onto a plate.
Add 1 tbsp oil into the wok and scramble the egg whites for 30 seconds or until they’re just cooked. Pour everything onto another plate.
Heat up the wok to a high heat and add 1 tbsp of oil. Toss in the rice and stir for 5 minutes, using a cooking spatula to break up the rice.
Add the scallops, salt and chicken bouillon powder. Stir until well combined.
Toss in the sliced Chinese broccoli.
Pour the cooked egg whites in, then mix everything together for 30 seconds.
Plate and top with fish roe. Serve immediately as is!
Recipe FAQs
Most of the fried rice you find in restaurants tend to be darker in color since different sauces are used. In some instances, food coloring or tumeric powder is added to make it appear yellow!
However, Dried Scallop and Egg White Fried Rice, also known as ‘Billionaire Fried Rice’, steers clear from that. Our recipe uses simple yet aromatic ingredients to embrace rice in its purest form.
You can find the seafood dehydrated from Chinese supermarkets or shops that sell Chinese delicacies like sea cucumber, abalone or fish maw.
They will need to be rinsed before soaking in cool water.
After it has cooled, you can store it in the fridge for up to 3 days. Just make sure it’s kept in an airtight container to seal in the freshness.
Tips for the best results
- Use white rice. Rice takes the spotlight here, so keep it simple with a mild-tasting grain.
- Hand-shred each scallop. This produces a finer texture with thinner threads, which will crisp up even more when cooked.
- Avoid overcooking the ingredients. With any stir fry, each layer gets cooked once before it’s put together with everything else for one final cook. Since it goes through 2 rounds of heat, it’s important to keep the ingredients slightly undercooked so they’re al dente by the end.
Serve it with these festive dishes!
We love eating fried rice as part of a celebratory banquet, but you can also pair it with these favorites to take your dinners to a whole new level:
- Chinese Fish Soup (魚頭爐) – This soup is true comfort food with its crunchy pickled greens and lightly seasoned broth.
- Stir Fried Pea Shoots with Garlic – If you want a no-fuss greens stir fry, you’ll want to give our restaurant-style dish a go.
- Four Cup Chicken (四杯雞) – Enjoy a whole chicken with this family main. The chicken’s silky, flavorful and perfect served with rice.
- Salted Egg Yolk Prawns (牛油黃金虾) – These buttery and crunchy prawns make any meal a fantastic one.
- Salted Egg Chips – Snack on our favorite chips before, during and after any feast!
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Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯)
Equipment
- Colander
- Mortar and pestle
- small sharp knife (for peeling the Chinese broccoli stems)
Ingredients
Instructions
- Rehydrate each scallop by rinsing them in cool water, then sit them in a new batch of cool water for a minimum of 20 minutes. When rehydrated, pour the contents into a colander to let everything drip dry.
- Use a paper towel to remove any excess moisture.
- Get a mortar and pestle to pound at the rehydrated scallops until they resemble thin threads. Alternatively, use your hands to shred them.When you're done, set everything aside while you work on the other ingredients.
- Remove the leaves off the Chinese broccoli, the use a small sharp knife to peel away the tough outer layer on the stems.
- Thinly slice the greens and place them in a bowl or on a plate for later.
- Heat up a wok on high and pour 1 tbsp oil in. When hot, add the shredded scallops in.
- Toast on a low-medium heat for 10 minutes or until golden brown and crispy, then transfer onto a plate.
- Add 1 tbsp oil into the wok and scramble the egg whites for 30 seconds or until they're just cooked. Pour everything onto another plate.
- Heat up the wok to a high heat and add 1 tbsp of oil. Toss in the rice and stir for 5 minutes, using a cooking spatula to break up the rice.
- Add the scallops, salt and chicken bouillon powder. Stir until well combined.
- Toss in the sliced Chinese broccoli.
- Pour the cooked egg whites in, then mix everything together for 30 seconds.
- Plate and top with fish roe. Serve immediately as is!
Notes
- Use white rice. Rice takes the spotlight here, so keep it simple with a mild-tasting grain.
- Hand-shred each scallop. This produces a finer texture with thinner threads, which will crisp up even more when cooked.
- Avoid overcooking the ingredients. With any stir fry, each layer gets cooked once before it's put together with everything else for one final cook. Since it goes through 2 rounds of heat, it's important to keep the ingredients slightly undercooked so they're al dente by the end.
- You can use any leftover rice for this recipe. At home, we eat riceberry (see ingredients image) so we use that instead.
Nutrition
This post was originally published on 21/1/20 and updated with new photos in August 2022.
Always looking for new variety of rice recipe. This looks amazingly delicious. Will try this soon.
Thanks! I hope you enjoy it!
This sounds like such a healthy and hearty meal! A great idea for meal prepping!
Thanks, Cate! It certainly is a great meal prep idea!
Oh my, this is the really good stuff! I usually only get this from some really great Chinese restaurants. Being able to replicate this at home is just so awesome. 🙂
This dish is such a treat for us too! I hope you love it the way we do!
What a great way to jazz up rice. It sounds delicious.
Thanks, Dannii!
Hi Jeannette,
I stumbled upon this recipe while looking for fish roe fried rice recipe. Am making this tonight for dinner. Is there any particular reason for using only egg whites?
Hi, Yen! I’m excited you’re trying this recipe! I’ve only ever had it with egg whites at restaurants and I would say it’s because it gives it a cleaner taste but you can certainly use the whole egg if you’d prefer it that way 🙂
My first attempt to such an awesome recipe. Full of flavor and perfect too. Love the various combination of ingredients. Delicious.
I’m so glad you tried it and liked it!
Looks so much better than a takeaway! Will try this soon.
Thanks, Alice! Enjoy!
Is there any particular variety of rice tgat works best for this recipe?
Hi Paul, I would suggest using Jasmine rice for this recipe 🙂
Love the detailed description of how to make the dish. Not having made this before, my concern is that the amount of rice is so small. In the description, you talk about 2 cups of cooked rice. In the recipe itself, it says 1 cup. Regardless, the servings are supposed to be for 6 and I just can’t see 1 or 2 cups of rice, even with the additional ingredients, feeding 6 people.
Hi, William! Thanks for the spot! I’ve edited the recipe card so it now says 2 cups. You made a very valid point about the serving sizes. It certainly would not feed 6 people if they were just eating the rice itself, but I grew up having this dish with many other side dishes as it was a festive one. For that reason, we usually only have a small rice bowl per person. I do understand that that might not be the case for many, so thanks for pointing that out. I’ll make sure to keep that in mind moving forward as I write new recipes and edit old ones 😀 If I were to just eat this dish with 2 cups of rice, I’d say it would serve 3-4 people.
This looks amazing! I’m just wondering which type of fish roe is being used that would give a better result? The smaller type (Tobiko) or the larger type (ikura)?
Hi, Luisa! We normally use the smaller type almost like a garnish because we feel it complements the rice a little more. The larger ones might take away some of the rice texture, but it’s up to personal preference I say!