Update: Cantonese Fried Rice with Dried Scallops & Chinese Broccoli

瑶柱蛋白炒饭

I’m still in the very glacial process of updating my posts from the earlier years of this blog. My mom sent me some dried scallops from Hong Kong and what’s my favorite thing to cook with dried scallops? Cantonese fried rice!!! It’s so delicious! It’s one of the many things I must eat during the first few days of going back to Hong Kong.

DSCN1701b

[100% organic, dried scallops from Hong Kong]

For the Rice

  • 4 cups rice (jasmine/kokuho)
  • Salt
  • Canola oil

Cook the rice and set aside to cool, then refrigerate it. Rice must be cold when making fried rice.

For the Dried Scallops

  • 6 medium dried scallops (soaked in water for at least 8 hours)
  • 4 scallions
  • 1-inch piece ginger
  • ¼ tsp dark soy sauce
  • 1 tsp brown sugar
  • Reserved soaking liquid
  • Canola oil

Using your fingers, pull apart the soaked scallops and reserve the soaking water.

Finely chop the scallions and set aside. Thinly slice the ginger and set aside.

In a hot pan, add the canola oil. When oil is hot, stir-fry the dried scallops shreds. The scallops will jump out of the pan, put them back into the pan. Add in brown sugar, dark soy sauce, ginger, scallions, and a few drops of the reserved soaking liquid. Cook for 2-3 minutes and remove from heat. Place scallops in a sieve and drain off excess liquid. Reserve scallops, keep warm, and set aside.

For the Chinese Broccoli

  • 1 bundle Chinese broccoli
  • 1-inch piece ginger
  • Salt
  • Reserved soaking liquid
  • Canola oil

Clean Chinese broccoli, remove leaves and thin stems. Using only the thick stalks/stems, slice them into thin rounds or use a mandolin. Thinly slice ginger and set aside.

In a hot pan, add a few drops of canola oil. Add ginger and stir-fry Chinese broccoli until al dente. Season lightly with salt and add some reserved soaking liquid so that the vegetables don’t burn. Remove from heat. Place Chinese broccoli stems in a sieve and drain off excess liquid. Reserve, keep warm, and set aside.

For the Egg Whites

  • 5 egg whites
  • Salt
  • Canola oil

Lightly beat the whites with a pinch of salt. In a non-stick pan, add a little of canola oil. Cook whites for 1-2 minutes then remove from pan.

TO ASSEMBLE

In a large non-stick pan on low heat, add enough canola oil to cover the base of the pan. Add in cold rice and break rice apart into loose pieces. Once slightly warm, add in dried scallops, Chinese broccoli, and egg whites. Season with salt and occasionally toss and turn. Adjust salt content to your liking and serve immediately.

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