Tuesday, October 21, 2014
My Hubby and I love fried rice. I made many different variations of fried rice, depending on what ingredients (or left overs) I have in the fridge. That’s how versatile fried rice is. (Click here to see the Shrimp Fried Rice recipe that I shared a while ago). Lately, I've been making this Dried Scallop Egg White Fried Rice (瑤柱蛋白炒飯) quite often. It’s simple, easy, comforting, and simply perfect as a meatless meal.
This Dried Scallop Egg White Fried Rice is quite popular at Chinese restaurants, especially in high ends banquets. Usually after the 8 or 10 course meal, it comes the fried rice as the last savory dish to serve right before desserts. You might think, one should be quite full already after a 10 course meal (and we usually are), but we can never resist this fried rice!
Now, you don’t have to wait for a banquet to enjoy this fried rice, you can make it at home anytime when you crave for it. If you've never tried this fried rice before, you’re definitely missing out. I hope you’ll give this one a try and I’m sure it’ll be a staple in your house as well.
Props and Tools used in this post:
Assorted Floral Chopsticks (Click here to see similar product)
Curled Handle Ceramic Spoon (Click here to see product information)Shoji Paper Roll Up Window Blinds used as backdrop (Click here to see product information)
Dried Scallop Egg White Fried Rice (瑤柱蛋白炒飯):
6 medium size dried scallops
2 tablespoon grapeseeds oil, divided (you can use any other mild vegetable oil as well
6 cups cooked steam rice, (prefer one day old rice)
6 egg whites, slightly beaten
1/4 teaspoon kosher salt
2 teaspoon grated fresh ginger
1/4 teaspoon white pepper powder
1/4 teaspoon toasted sesame oil
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 tablespoon dried scallop soaking liquid**
2 green onions, chopped
kosher salt to taste
In a medium bowl, cover and soak the dried scallops in warm water, for at least 2 hours, preferably overnight. When the scallops are softened and rehydrated, squeeze out excess water (**and reserve one tablespoon of the water for the fried rice, and you can discard or keep the rest in the freezer for seafood stock for another recipe). With your clean hands, separate the rehydrated scallops into small pieces, set aside.
In a large wok over high heat, add 2 teaspoons grapeseed oil until heated through. Add the dried scallops, and fried until golden brown and fragrant. Stir in grated ginger and cook for another 30 seconds to a minute. Remove from heat into a large bowl, set aside.
In the same wok, add another 2 teaspoons of oil, lower the heat to medium. Slightly beat the egg whites with 1/4 teaspoon of salt. Add the egg whites into the wok, cook and stir around with a spatula. Break egg whites into small piece as they cook. When all egg whites are cooked, remove from heat and join the bowl with the scallops.
In the same wok, add the remaining 2 teaspoons of oil, turn the heat back to high and wait until wok and oil are heated through. Add cooked steam rice and let rice heat through, about 5 to 10 minute, stir occasionally. Meanwhile, prepare the seasoning. In a small bowl, stir together the reserved scallop soaking water, white pepper, sesame oil, oyster sauce, and fish sauce. Sprinkle sauce over the rice until evenly coated.
Add the cooked egg whites and scallops back into the wok, mix well with the rice. Taste your rice and add more kosher salt if needed. Remove from heat, stir in green onions and enjoy.