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

A classic Cantonese fried rice dish featuring tender egg whites and savoury shredded dried scallops, stir-fried with fragrant garlic and spring onions.

Nutrition (per serving)

Ingredients

• 3 cups cold cooked rice (about 500g)
• 30g dried scallops
• 4 large egg whites
• 3 tbsp cooking oil
• 2 cloves garlic, minced
• 2 stalks spring onion, chopped (green part)
• 1 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp sugar
• 1/2 tsp chicken powder (optional)
• 1 tsp light soy sauce

Steps

1. Soak dried scallops in hot water for 30 minutes until softened. Shred the scallops and reserve the soaking water.
2. Beat egg whites lightly with a pinch of salt and white pepper.
3. Heat a wok with some cooking oil. Pour in the egg whites and stir-fry until just set and fluffy. Remove and set aside.
4. Add remaining cooking oil to the wok. Sauté minced garlic until fragrant.
5. Add cold cooked rice and shredded dried scallops to the wok. Stir-fry, breaking up any clumps, until the rice is heated through and slightly dry.
6. Season the fried rice with salt, white pepper, sugar, chicken powder, and light soy sauce. Stir well to combine.
7. Return the fried egg whites to the wok. Add chopped spring onion. Toss everything together briefly. Serve immediately.

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