Le riz frit aux pétoncles séchés et aux blancs d’œufs que mon père a préparé 100 000 fois

Ingrédients

• 3 cup jasmine rice
• 24 fl oz water
• 1 oz dried scallop
• 4 egg
• 1 oz green onion
• 0.5 oz ginger
• 3 tbsp corn oil
• 0.5 tsp salt
• 0.5 tsp sugar
• 0.5 tsp fish sauce
• 1 tsp sesame oil

Préparation

1. 1

   Prepare rice & dried scallop: Wash the rice by swirling and massaging the rice in clean water. Pour the starchy water out and repeat two more times. Transfer the rinsed rice into your rice cooker, add water, and set it to start cooking.

2. 2

   Prepare aromatics: Chop the green onions into small pieces. To save time, you can chop the green onions in half, so they are half the length, and stack them all up to chop together.

3. 3

   Prepare eggs & dried scallop: Since this is an egg white fried rice, you'll only want the whites of each egg. To separate the whites and yolk, prepare two separate bowls. Crack the egg carefully over one bowl, and as you pull the eggshell halves apart, catch the yolk on one eggshell half. Let the egg white drip down into the bowl.

4. 4

   Stir-fry eggs & fry dried scallop: Heat the wok on high heat. Once it's hot, not quite smoking, add oil and swirl it around to coat the wok. Turn the heat to medium.

5. 5

   Stir-fry everything: There's enough oil in the wok, so there's no need to add any more. Plus, this oil now carries all the umami seafood-y aroma of the dried scallops you just fried!