Scallop Egg White Ginger Fried Rice Recipes

DRIED SCALLOP AND EGG WHITE FRIED RICE (瑤柱蛋白炒飯)

Steps:

• Rehydrate each scallop by rinsing them in cool water, then sit them in a new batch of cool water for a minimum of 20 minutes. When rehydrated, pour the contents into a colander to let everything drip dry.
• Use a paper towel to remove any excess moisture.
• Get a mortar and pestle to pound at the rehydrated scallops until they resemble thin threads. Alternatively, use your hands to shred them.When you're done, set everything aside while you work on the other ingredients.
• Remove the leaves off the Chinese broccoli, the use a small sharp knife to peel away the tough outer layer on the stems.
• Thinly slice the greens and place them in a bowl or on a plate for later.
• Heat up a wok on high and pour 1 tbsp oil in. When hot, add the shredded scallops in.
• Toast on a low-medium heat for 10 minutes or until golden brown and crispy, then transfer onto a plate.
• Add 1 tbsp oil into the wok and scramble the egg whites for 30 seconds or until they're just cooked. Pour everything onto another 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, salt and chicken bouillon powder. Stir until well combined.
• Toss in the sliced Chinese broccoli.
• Pour the cooked egg whites in, then mix everything together for 30 seconds.
• Plate and top with fish roe. Serve immediately as is!

SCALLOP & EGG WHITE GINGER FRIED RICE

Steps:

• Cook rice according to package directions. After the rice is cooked, remove and let it cool overnight.
• Boil 3 ½ cups water in a pot. Add scallops and Chinese broccoli to the pot and cook for 3 minutes. Drain and dice for later use.
• Heat wok with 2 tsp. of cooking oil, and scramble egg whites over low heat for 2 minutes. Set them aside.
• Using the same wok, add 1 tsp. of cooking oil. Add ginger and fry for 30 seconds. Next, add rice from step 1 and diced Chinese broccoli from step 2. Fry for 5 more minutes on low heat.
• Add scrambled egg whites from step 3, diced scallops from step 2 and chopped green onion. Season with salt and sugar, and stir-fry until everything is mixed well (about 3 minutes). Serve immediately.

GINGER FRIED RICE

Steps:

• In a large skillet, heat 1 teaspoon oil over medium-high heat. Pour egg into skillet. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to plate. Set aside., In the same skillet, saute pepper and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, chicken, soy sauce and ginger. Chop egg into small pieces; stir into skillet and heat through. Garnish with carrot.