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Fried rice on a plate
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5 from 5 votes

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

This Dried Scallop and Egg White Fried Rice will make any meal a festive one! Embellished with shredded scallops, egg whites, Chinese broccoli and fish roe, it makes for a stunning dish.
Prep Time15 mins
Cook Time10 mins
Scallop Rehydration1 d
Total Time1 d 25 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Cantonese, Chinese
Servings: 6
Author: Jeannette


  • 2 cups cooked rice (we make it the night before and leave it in the fridge overnight)
  • 80 g rehydrated dried scallops
  • 5 Chinese broccoli stems, thinly sliced
  • 3 egg whites
  • 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


  • Use a paper towel to remove any moisture from the scallops, then pound them using a pestle and mortar. Alternatively, press into them with your hands to separate the scallops into strands.
  • Turn the wok to a low to medium heat with 1 tbsp oil and toast the scallops until brown, then plate.
  • Add 1 tbsp oil into the wok and cook the egg whites before transferring onto a separate 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, Chinese broccoli, egg whites, salt and chicken bouillon powder. Stir until well combined.
  • Top with fish roe and serve!