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.
01Ingredients
- 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
Nutrition (per serving)358kcal
- Protein12.2g
- Carbs41.5g
- Fat14.8g
Fiber 0.8 gSodium 612 mg
02Steps
- Soak dried scallops in hot water for 30 minutes until softened. Shred the scallops and reserve the soaking water.
- Beat egg whites lightly with a pinch of salt and white pepper.
- Heat a wok with some cooking oil. Pour in the egg whites and stir-fry until just set and fluffy. Remove and set aside.
- Add remaining cooking oil to the wok. Sauté minced garlic until fragrant.
- 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.
- Season the fried rice with salt, white pepper, sugar, chicken powder, and light soy sauce. Stir well to combine.
- Return the fried egg whites to the wok. Add chopped spring onion. Toss everything together briefly. Serve immediately.
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