Dry Scallop W/ Egg White Fried Rice Recipe

Rehydrate scallops

Place dried scallops in a small bowl and pour 250 ml of hot (not boiling) water over them. Let soak 30–45 minutes until softened. Reserve soaking liquid separately (strain to remove any grit). Gently shred rehydrated scallops with two forks or by hand into bite-sized strands and set aside.

Prepare aromatics

Peel and finely julienne or grate 1 tablespoon fresh ginger. Mince 2 cloves garlic. Slice the green parts of 3 scallions thinly and separate the white parts; mince the white parts finely. Combine minced scallion whites, ginger, and garlic with 1 tsp light soy sauce, 1 tsp Shaoxing wine, and 1 tsp sesame oil; toss with shredded scallops and let marinate briefly (5–10 minutes) while you prepare other components.

Prepare rice

Break up chilled, day-old cooked jasmine rice with a fork, removing any large clumps so grains are loose. If rice is freshly cooked, spread on a tray and chill 30–60 minutes to dry slightly (ideal: day-old).

Cook egg whites

Heat a large nonstick skillet or wok over medium heat and add 1 tablespoon oil. Pour in 3 large egg whites and gently scramble them, stirring slowly until just cooked but still soft (about 1–2 minutes). Remove egg whites to a bowl and set aside.

Stir-fry rice

Increase heat to medium-high, add remaining 2 tablespoons oil to the wok. Add the broken-up rice and spread it in an even layer. Let rice sit untouched 20–30 seconds to get a little toasty, then stir-fry, pressing out any remaining clumps, for 2–3 minutes until heated through and slightly crisp on some grains. Season rice with 2 teaspoons salt and 1 teaspoon white pepper, tossing to distribute evenly.

Combine rice and egg

Add the scrambled egg whites back into the rice and gently fold to combine, breaking up eggs into bite-sized pieces. Taste and adjust seasoning with additional salt or white pepper if needed. Keep rice warm in the wok on very low heat while finishing scallops and sauce.

Make sauce

In a small bowl whisk together 60 ml warm chicken or vegetable stock, 1 tsp oyster sauce, 1 tsp light soy sauce, 1 tsp sugar. In a separate small cup mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Set both aside.

Cook scallops

Heat a clean small skillet or wok over medium heat and add a thin film of oil. Add the marinated shredded scallops and stir-fry for 1–2 minutes until fragrant. Pour in the reserved scallop soaking liquid (about 1–2 tablespoons—if more was reserved, measure up to 2 tbs) and the prepared sauce. Bring to a gentle simmer and cook 1–2 minutes to blend flavors.

Thicken sauce & finish

Stir the cornstarch slurry and pour into the simmering scallop sauce while stirring; cook 30–60 seconds until sauce thickens slightly and becomes glossy. Stir in 1/2 tsp toasted sesame oil. Taste and adjust seasoning—add a pinch more salt or soy if desired. Add the reserved scallion greens and toss briefly to wilt (10–15 seconds).

Assemble and serve

Spoon the egg-white fried rice onto a serving platter. Top evenly with the sauced shredded dry scallops and any remaining pan juices. Garnish with additional sliced scallions if desired. Serve immediately.