Looking for a light yet flavorful fried rice that feels both refined and comforting? This Scallop and Egg White Fried Rice is a Cantonese-inspired dish that combines the delicate brininess of dried scallops with fluffy egg whites and the crisp freshness of Chinese broccoli stems (gai lan). It’s the perfect way to elevate simple ingredients into something truly special.
This recipe highlights the natural umami of dried scallops, balancing it with subtle aromatics, silky egg whites, and perfectly stir-fried rice. Bonus: It’s quick, elegant, and comes together in under 30 minutes.
🌟 Why You’ll Love This Recipe
- Features dried scallops for deep umami flavor
- Uses egg whites only for a lighter, more delicate texture
- Packed with texture and crunch from chopped gai lan stems
- A fantastic way to use cold, day-old rice
- Perfect for a light lunch, elegant side dish, or easy weeknight dinner
Scallop and Egg White Fried Rice – Light and Elegant
4
servings25
minutes5
minutesIngredients
30 g 30 dried scallops
5 g 5 fresh ginger, minced
4 4 egg whites
4 4 gai lan stems, peeled and thinly chopped
3 cups 3 cold day-old rice
2 Tbsp 2 neutral oil, plus more for cooking
1 tsp 1 fish sauce
Salt and sugar, to taste
Chili oil, for drizzling (optional)
Directions
- Rehydrate & Shred the Scallops
- Rinse the dried scallops in cold water, then soak them in hot water for 20 minutes until softened. Pat dry, then shred them into thin threads using your hands or a mortar and pestle.
- Prep the Gai Lan
- While the scallops soak, wash the gai lan stems thoroughly. Peel the outer layer and thinly slice the stems for a tender-crisp texture during cooking.
- Scramble the Egg Whites
- Heat a wok over high heat and add 2 tablespoons of neutral oil. Pour in the egg whites and scramble for about 30 seconds, just until set. Remove from the wok and set aside.
- Fry the Scallops
- Reduce the heat to medium-low. Add 1 tablespoon of oil to the wok and fry the shredded scallops until golden and crispy, about 5–7 minutes. This step builds a deep umami base.
- Stir-Fry the Rice
- Increase the heat to high. Add the cold rice and break up any clumps with a spatula. Toss in the chopped gai lan and the golden scallops. Stir-fry everything together until the rice is hot and well-mixed.
- Combine & Season
- Add the scrambled egg whites back into the wok. Season with 1 tsp fish sauce, a pinch of kosher salt, and a touch of sugar to balance the flavors. Toss well and remove from heat.
- Top with a drizzle of chili oil (optional) and serve immediately.
🔥 Pro Tips for Perfect Fried Rice
- Use day-old rice: It has less moisture and won’t get mushy. If using fresh rice, cook it with less water.
- Don’t overcrowd the wok: Cook in batches if needed for best texture
- Golden scallops = flavor bomb: Take time to fry them until aromatic and crispy
✅ Final Thoughts
This Scallop and Egg White Fried Rice is a light yet deeply flavorful dish that proves simple ingredients can be elevated with thoughtful technique. The combination of dried scallops, delicate egg whites, and crunchy gai lan makes every bite rich with texture and savory depth. It’s a must-try for fans of Cantonese-style cooking or anyone looking for a refined take on fried rice.
