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Dried Scallops Egg White Fried Rice 瑤柱蛋白炒飯

瑤柱蛋白炒飯 Chinese Dried Scallops and Egg White Fried Rice

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5 from 25 reviews

瑤柱蛋白炒飯 Chinese Dried Scallops and Egg White Fried Rice 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!

Ingredients

Scale

Instructions

  1. 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.
  2. Remove from water. Shred or pull apart with clean hands. Set aside and reserve for later.
  3. Heat a little oil in a carbon steel wok, large skillet or non-stick pan at medium-high heat.
  4. Stir fry dried scallop shreds first. If the scallops still have too much water, so it will splatter quite a bit.
  5. Once fragrant, remove half of the pan fried scallops from the large wok.
  6. Add egg whites to the remaining scallops in the hot wok. Fold and cook to 80% cooked.
  7. Add reheated left overs cold rice. Break apart with wok spatula and fold in cooked egg white and pan fried dried scallops.
  8. Press the rice down onto the wok and let the heat cook rice more fragrantly.
  9. Once each rice grain separates, it is time to add some seasoning.
  10. Add dark soy sauce along the side of the wok. Fold into the fried rice.
  11. Add finely chopped green onions and fresh cilantro to the fried rice. Toss until evenly coated.
  12. Top with previously set aside fried dried scallops and more cilantro and spring onions for garnish.
  13. Serve and enjoy with a side of spicy xo sauce!

Equipment

Notes

  • You can add Fresh Bay Scallops if you fancy some extra bites of seafood.
  • You can also add thinly sliced Gai Lan stems after folding in egg whites.

Nutrition

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