Dried Scallop Egg White Fried Rice (瑶柱旦白炒饭)

If you've ever wondered how the Chinese restaurants made this, wonder no longer. After one bite, you'll be hooked onto this cozy and flavorful meal!

Hello friends!

After a long, loooooooong hiatus (*ahem* 2 years), I am finally back at it with more recipes to share!

Honestly, when a month passed without a new recipe post, I said I would do it the next month. The next month became three months, four months, and now, it's been two years! Yikes! The more time that passed, the more awkward and scared I felt to blog here again. 

I was my own worst critic. Every time I wrote something, I couldn't bring myself to publish it. In my own little world, the posts never looked good enough, the website needed revamping, the pictures didn't look good enough, I had other priorities...yada yada yada. In short, I kept on making excuses and time slipped by. But, what the hell. The time is now. If I don't post now, when will I ever post? If I don't do, how will I ever learn? So, here's to doing instead of thinking and living life unapologetically! 

Quick life updates: I graduated from UC Berkeley in May 2016 with a degree in Nutritional Science, Dietetics and left my job at MyFitnessPal to focus on my dietetic internship in January 2017. For those of you unfamiliar with the dietetic profession, a dietetic internship is an accredited program in which graduates from a Didactic Program in Dietetics (DPD), such as my UCB program, must complete in order to be eligible to take the national board registration exam and earn their Registered Dietitian Nutritionist (RDN) certification. The dietetic internship allows an intern to gain work experience by shadowing RDNs in three fields: foodservice, community and clinical. It's a lengthy process to become an RDN, but I'm glad to be one step closer! Currently, I'm in my foodservice rotation and having a great time working with the RDNs at Oakland Unified School District. 

I'm extremely thankful for everyone in my life and all the opportunities I've had. My beliefs are still the same since I started this blog: spreading nutrition knowledge, empowering others to reach their full potential via a healthy lifestyle and positive body image and promoting food sustainabilityAnd, FOR SURE, I'm more than excited to get back to recipe blogging! 

Quick blog updates: New layout + new recipe card + new link! More updates will happen in the near future.

Without further ado, let's move on to the recipe!

Dried Scallop Egg White Fried Rice (瑶柱旦白炒饭)

Today, I'm bringing you a classic Chinese restaurant dish, Dried Scallop Egg White Fried Rice (瑶柱旦白炒饭 or, in Cantonese, yo chi daan bot chow faan), that is typically shared family-style. White rice is a must here. Trust me, I'm all about promoting whole grains for optimal gut health and digestion, but for this dish, brown rice just doesn't cut it. Brown rice doesn't have the right texture and, when it comes to something I don't eat often, I say: "YOLO".

This vegetarian dish is loaded with egg whites, green onions and shredded dried scallops for a cozy meal the whole family will love. Plus, with the help of leftover rice and rehydrating the dried scallops overnight, this dish is ready in 30 minutes! Although it's often overshadowed by meat-loaded fried rice dishes, this dish is my go-to whenever I'm at a Chinese restaurant.

Ingredients for Dried Scallop Egg White Fried Rice (not pictured: soy sauce)
Rehydrated and shredded scallop (left); dried scallop (right)
You can usually find dried scallops for sale in vacuum-sealed bags or bulk-buy bins at your local Chinatown or Asian supermarket. The restaurant version uses scallops sparingly because they can be quite pricey. I prefer making it at home so that I can load up on the scallops!
Frying the scallop!
Slightly undercooked egg whites
Frying the sliced broccoli stems
Time to eat!

print recipe
Dried Scallop Egg White Fried Rice (瑶柱旦白炒饭) 
If you've ever wondered how the Chinese restaurants made this, wonder no longer. After one bite, you'll be hooked onto this cozy and flavorful meal!
Prep time: 10 minutesCook time: Total time: 3 Servings: 5
  • 12 (or 72 grams) dried scallops, rehydrated
  • 6 tablespoons canola oil, divided
  • 6 large egg whites
  • 1 cup broccoli stems, sliced
  • 5 cups cooked rice
  • 2 tablespoons cooking rice wine
  • 1 tablespoon sesame oil
  • 3 stalks green onion, sliced
  • 1/4 cup chopped cilantro
  • 2 tablespoons soy sauce
1. Shred the rehydrated scallop into thin strands. 2. Heat 4 tablespoons of oil and fry the scallop until crisp (about 5 minutes). 3. Spoon out fried scallop. Use the same oil to fry egg whites until slightly undercooked. 4. Spoon out egg whites. Add remaining oil and cook broccoli stems for 5 minutes. 5. Add rice, egg whites, scallops and rice wine. Mix well and cook for 3 minutes.6. Add sesame oil, green onion and soy sauce. Mix well and serve.

Nutrition Information: Calories: 422 Total Fat: 20g Carbohydrates: 49g Protein: 12g Fiber: 1g Sodium: 490mg Sugar: 1g

If you try out this recipe, commenttweetfacebook, or instagram me and let me know how it went! :)

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