Dried Scallops Egg White Fried Rice 瑤柱蛋白炒飯

Chinese Dried Scallops and Egg White Fried Rice 瑤柱蛋白炒飯 is a classic Hong Kong-style restaurants' top ten favorite Asian takeout dish. Seafood lovers, make this 15 minute recipe with just a few simple ingredients such as fried scallop shreds, fluffy egg whites, green onions, and white jasmine rice! This yummy fried rice is the perfect low-key fancy meal that the whole family will love!

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• Ingredients and Substitutes
• Dried Scallops 乾貝/干贝/乾瑤柱
• Instructions
• What To Serve With
• Other Variations
• > Recipe
• Dried Scallops Egg White Fried Rice 瑤柱蛋白炒飯

You will typically find this umami packed Dried Scallop Egg White Fried Rice as a part of a full course meal at Chinese restaurants and wedding banquets.

This appetizing fried rice recipe is packed with leftover rice gently coated with delicious eggs, small pieces of fresh scallops, thinly sliced Kai Lan stems (Chinese broccoli) and tossed in oyster sauce, sesame oil and dark soy sauce. Each bite bursts with flavor. 

Who wants to eat soggy fried rice? Learn How To Fix Mushy Rice HERE.

Ingredients and Substitutes

Fried rice is an excellent lazy meal you can quickly toss together (Vegan Egg Fried Rice, Crispy Garlic Seafood Fried Rice, or Chinese Sausage and Spam Fried Rice are our go-to). The following ingredients are a good starting base for making this healthier traditional Cantonese Hong Kong billionaire fried rice with dried shredded scallops and egg white.

• Leftover white rice or brown rice
• Chinese Dried Scallops
• Fresh Bay Scallops
• Egg White
• Ground White Pepper
• Dark Soy Sauce
• Vegetable Oil or Neutral Tasting Oil (not olive oil)
• Green Spring Onions
• Fresh cilantro 
• xo sauce (optional)
• Chinese Broccoli (Kai Lan Stems) optional 

Dried Scallops 乾貝/干贝/乾瑤柱

What are Chinese dried scallops? Conpoy or dried scallop is a type of Chinese dried seafood product that are preserved using salt and traditional methods to dehydration. Dried scallops is a delicacy used in various Cantonese-style dishes from simple congee rice porridge with dried scallops to fancy banquet style meals. This dried seafood is packed with umami and flavour. It is reminiscent of salt-cured meats.

When deciding what type of dried scallops to buy, buy ones large sized dried scallops with an even light brown color. Avoid ones with a lot of tiny white specks on them. This indicates they have been stored for a long time. You can find dried scallops at any Chinese herbal store, grocer or online HERE.

Chinese dried scallops need to be rehydrated before cooking similar to Chinese shitake mushrooms. Wash and soak dried scallops in cold water for 30 minutes until the scallops can be easily shredded or pulled apart. Do not discard the soaking liquids. The soaked scallop water is full of flavour perfect for soup or sauces!

Dried scallops are equally as addictive as fresh Japanese sea scallops!

Instructions

Wash and soak dried scallops in cold water for 30 minutes. Alternatively, put dried scallops in a bowl covered with water and microwave for 2 minutes.

Remove from water. Shred or pull apart with clean hands. Set aside and reserve for later.

Heat a little oil in a carbon steel wok, large skillet or non-stick pan at medium-high heat.

Stir fry dried scallop shreds first. If the scallops still have too much water, so it will splatter quite a bit.

Once fragrant, remove half of the pan fried scallops from the large wok. 

Add egg whites to the remaining scallops in the hot wok. Fold and cook to 80% cooked.

Add reheated left overs cold rice. Break apart with wok spatula and fold in cooked egg white and pan fried dried scallops.

Press the rice down onto the wok and let the heat cook rice more fragrantly.

Cooking with hot rice is extra aromatic compared to cold rice from the refrigerator. Freshly cooked rice from the rice cooker sometimes carry too much moisture. Wet rice makes soggy mushy fried rice and stick too the wok.

Next time, if you are cooking with freshly cooked rice, consider fanning it out for 2 minutes to dry first.

Once each rice grain separates, it is time to add some seasoning. 

Add dark soy sauce along the side of the wok. Fold into the fried rice. 

Add finely chopped green onions and fresh cilantro to the fried rice. Toss until evenly coated.

Top with previously set aside fried dried scallops and more cilantro and spring onions for garnish.

Serve and enjoy with a side of spicy xo sauce! 

Pro Tip: if you fancy extra vegetables in your fried rice, you can add thinly sliced Gai Lan stems after folding in egg whites.

Some people also like to mix cornstarch slurry (cornstarch and water) to the egg whites but it is not necessary. It doesn't make the fried rice dishes tasier.

What To Serve With

• Salt and Pepper Shrimp
• Claypot Chicken
• Braised Beef Brisket and Tendons
• Bean Curd and Baby Bok Choy

Other Variations

Now that you know how to make this easy Chinese Egg White Fried Rice with Dried Scallops recipe, you can also give these other popular dishes a try.

The flavours are equally explosive and every bite addictive! These are just a few easy recipes that immediately come to mind as excellent pairings!

Serve this amazing rice dish with just a few simple ingredients comparable to an upscale dim sum restaurant to impress your guests. 

I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.

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