The Dried Scallop & Egg White Fried Rice My Dad's Made 100,000 Times

Ingredients

• 570 g (3 cups)jasmine rice
• 710 ml (24 fl oz)water
• 28 g (1 oz)dried scallop
• 4eggs
• 28 g (1 oz)spring onion
• 14 g (0.5 oz)ginger
• 45 ml (3 tbsp)corn oil
• 2.5 ml (0.5 tsp)salt
• 2.5 ml (0.5 tsp)sugar
• 2.5 ml (0.5 tsp)fish sauce
• 5 ml (1 tsp)sesame oil

Instructions

1. 1

   Cook the rice

   Swirl and massage the rice in clean water, then pour the cloudy water away. Repeat twice more. Put the rinsed rice in a rice cooker with the 710 ml water and start cooking.

2. 2

   Chop the spring onion

   Finely chop the spring onion. For quicker chopping, halve the stalks, stack them together and cut across them.

3. 3

   Separate the eggs

   Set out two bowls. Carefully crack each egg and use the shell halves to catch the yolk while the white drains into one bowl; keep the yolks in the other bowl. The recipe calls for the whites for this dish.

4. 4

   Heat the wok

   Heat a wok over high heat until hot but not smoking. Add the corn oil and swirl it around to coat the wok, then lower the heat to medium. The supplied method mentions frying the dried scallop at this stage but gives no further directions for doing so.

5. 5

   Stir-fry everything

   The supplied method says there is no need to add more oil because the oil in the wok carries the dried scallop's savoury aroma. It does not specify how or when to add the rice, egg whites, aromatics or seasonings, or how long to cook them.

What is dried scallop and egg white fried rice?

Fried rice is a Chinese dish built around cooked rice stir-fried with other ingredients. Dried scallop adds a concentrated seafood flavour, while egg whites make up the egg component of this version.

This recipe combines jasmine rice with spring onion, ginger and a little sesame oil. Its idea is straightforward, but the supplied method stops before explaining how to bring the ingredients together in the wok.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 13g protein, 83g carbs, 16g fat.

Most of the carbohydrates come from the jasmine rice, while corn oil and sesame oil contribute most of the fat. Egg whites and dried scallop provide protein, although the exact totals depend on the scallop and how much oil ends up in each serving. Pair a serving with vegetables to add variety to the plate.

Rice and scallop choices

Jasmine rice: The recipe starts by rinsing the rice and cooking it in a rice cooker. Rinsing removes loose surface starch, which can otherwise make the grains stick together.

Dried scallop: This is the recipe's central savoury ingredient. The method refers to frying it in the wok, but does not say whether it should be soaked or how it should be prepared beforehand.

Getting the egg whites ready

Separate carefully: Use two bowls so a broken yolk does not get mixed into the whites. The method suggests using the shell halves to catch each yolk as the white drains away.

Keep the yolks: They are separated out rather than used in the stated method. The recipe does not say what to do with them, so set them aside for another use.

Aromatics and seasoning

Spring onion and ginger: Chop the spring onion finely as instructed. Ginger is listed among the ingredients, but the supplied method does not give directions for preparing or adding it.

Seasonings: Salt, sugar, fish sauce and sesame oil are listed, but the method does not state when or how much of each to add. Keep them measured and ready while you check the full method from the original publisher.

Managing the wok

Heat level: The instructions say to heat the wok until hot but not smoking, coat it with corn oil, and then reduce the heat to medium. Follow that sequence for the portion of the method that is provided.

Oil: The method says the oil used for the scallop carries its seafood aroma into the rest of the dish. It does not provide a complete sequence for frying the scallop or combining the other ingredients.

What to serve alongside

The rice can be served as part of a meal with a simple vegetable side, such as steamed greens or stir-fried vegetables. Keep accompanying dishes lightly seasoned if you want the scallop and fish sauce flavours to remain prominent.

Because the finishing instructions are missing from the supplied method, use the original publisher's complete recipe before cooking the final stir-fry.

Recipe notes & tips

• Rinse the rice three times in total, pouring away the cloudy water each time.
• Measure the water before adding it to the rice cooker.
• Set out two bowls before separating the eggs so the whites and yolks stay apart.
• Chop the spring onion ahead of heating the wok.
• Have the measured seasonings ready, but check the complete method for when to add them.

Variations

• Add vegetables: Stir-fry finely chopped vegetables alongside the rice if you have a complete cooking method to follow.
• Use the yolks: Save the separated yolks for another dish rather than letting them go to waste.
• Adjust the ginger: Use more or less ginger to suit your preference, while keeping in mind the supplied method does not state when to add it.
• Finish with spring onion: Reserve some chopped spring onion to scatter over the finished rice if the complete method allows.
• Choose another oil: A neutral cooking oil can stand in for corn oil, though the stated recipe uses corn oil.

Common mistakes to avoid

• Skipping the rinses: Wash the rice three times as directed to remove loose surface starch.
• Mixing yolk into the whites: Separate each egg over a bowl and catch the yolk carefully in the shell.
• Letting the wok smoke: Heat it until hot but not smoking before adding the oil.
• Adding extra oil automatically: The supplied method says the wok already has enough after frying the scallop.
• Guessing the missing finish: The provided directions do not explain how to combine or cook the remaining ingredients; consult the complete original method.

How to store

Cool any cooked rice promptly and refrigerate it in a covered container, using it within 1 day. Reheat until piping hot throughout, adding a small splash of water if it seems dry; do not reheat rice more than once.

Frequently asked questions