Cherry & Dennis Helper Habitat

Hong Kong Dried Scallop and Egg White Fried Rice

港式瑤柱蛋白炒飯

Hong Kong Dried Scallop and Egg White Fried Rice — finished dish

Total time: 285 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Soaked dried scallop, soft egg-white curds, asparagus and chilled rice are wok-fried into a pale, savoury Hong Kong rice dish.

01

Ingredients

Main ingredients

700 g chilled cooked jasmine rice
50 g dried scallops
6 pieces pasteurised egg whites
120 g asparagus
3 stalks spring onions

Scallop soaking liquid

150 ml water

Fried-rice seasoning

1 tsp salt
1/4 tsp white pepper
3 tbsp cooking oil

Hong Kong Dried Scallop and Egg White Fried Rice — ingredients

02

Tools

cutting board
knife
large bowl
small saucepan
fine sieve
wok
wok spatula
food thermometer

Hong Kong Dried Scallop and Egg White Fried Rice — tools

03

Steps

Hong Kong Dried Scallop and Egg White Fried Rice — Refrigerate the dried scallops in water for four hours until soft

Step 1

Refrigerate the dried scallops in water for four hours until soft

Refrigerate the dried scallops in water for four hours until soft.

Hong Kong Dried Scallop and Egg White Fried Rice — Strain and reserve the liquid, then shred and dry the scallops

Step 2

Strain and reserve the liquid, then shred and dry the scallops

Strain and reserve the liquid, then shred and dry the scallops.

Hong Kong Dried Scallop and Egg White Fried Rice — Loosen the chilled rice gently without crushing the grains

Step 3

Loosen the chilled rice gently without crushing the grains

Loosen the chilled rice gently without crushing the grains.

Hong Kong Dried Scallop and Egg White Fried Rice — Dice the asparagus and chop the onion whites and greens separately

Step 4

Dice the asparagus and chop the onion whites and greens separately

Dice the asparagus and chop the onion whites and greens separately.

Hong Kong Dried Scallop and Egg White Fried Rice — Loosen the egg whites with a pinch of salt without making foam

Step 5

Loosen the egg whites with a pinch of salt without making foam

Loosen the egg whites with a pinch of salt without making foam.

Hong Kong Dried Scallop and Egg White Fried Rice — Heat one tablespoon oil and fry the scallop shreds until aromatic; remove

Step 6

Heat one tablespoon oil and fry the scallop shreds until aromatic; remove

Heat one tablespoon oil and fry the scallop shreds until aromatic; remove.

Hong Kong Dried Scallop and Egg White Fried Rice — Lower the heat, add oil and fold the egg whites into soft curds; remove

Step 7

Lower the heat, add oil and fold the egg whites into soft curds; remove

Lower the heat, add oil and fold the egg whites into soft curds; remove.

Hong Kong Dried Scallop and Egg White Fried Rice — Stir-fry the onion whites and asparagus for one minute over high heat

Step 8

Stir-fry the onion whites and asparagus for one minute over high heat

Stir-fry the onion whites and asparagus for one minute over high heat.

Hong Kong Dried Scallop and Egg White Fried Rice — Add the rice and toss until every grain is separated and heated

Step 9

Add the rice and toss until every grain is separated and heated

Add the rice and toss until every grain is separated and heated.

Hong Kong Dried Scallop and Egg White Fried Rice — Splash two tablespoons soaking liquid around the wok and fry until dry

Step 10

Splash two tablespoons soaking liquid around the wok and fry until dry

Splash two tablespoons soaking liquid around the wok and fry until dry.

Hong Kong Dried Scallop and Egg White Fried Rice — Return the scallop and egg whites and toss briefly with salt and white pepper

Step 11

Return the scallop and egg whites and toss briefly with salt and white pepper

Return the scallop and egg whites and toss briefly with salt and white pepper.

Hong Kong Dried Scallop and Egg White Fried Rice — When the rice centre reaches 74°C, scatter the onion greens and serve

Step 12

When the rice centre reaches 74°C, scatter the onion greens and serve

When the rice centre reaches 74°C, scatter the onion greens and serve.

Common mistakes

Wet scallop makes the rice sticky, while prolonged high heat toughens the egg whites.

Tips

Use properly chilled rice, loosen it before frying and measure every ingredient in advance.