Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯)

Dried Scallop and Egg White Fried Rice on a plate.

5 from 5 votes

Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯)

Dad's Dried Scallop and Egg White Fried Rice comes loaded with scallop threads and egg clouds. This dish is easy because it's made using 7 ingredients!

Prep Time15

Cook Time20

Scallop Rehydration Time20

Total Time55

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Cantonese, Chinese

Servings:

Calories: 198kcal

Author: Jeannette

Equipment

Colander
Mortar and pestle
small sharp knife (for peeling the Chinese broccoli stems)

Ingredients

2 cup cooked rice (we make it the night before and leave it in the fridge overnight)
80 g rehydrated dried scallops
5 Chinese broccoli (or to preference)
3 egg white
fish roe (optional; we get it from the fish monger)
1 tsp salt (or to taste)
1/2 tbsp chicken bouillon powder
4 tbsp cooking oil

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