My oldest son’s girlfriend introduced us to this fried rice dish. I enjoyed it so much I had to recreate it at home. After tasting and figuring out the ingredients, I was quite confident that I would be able to make it at home. Unlike other fried rice dishes that I have made, this one has few simple ingredients. One thing noticeable about this dish was the absence of soy sauce, which was unusual for a Chinese dish. I was pressed for time when I made this dish but in less than half an hour, lunch was served. Simple but satisfyingly delicious!
Scallop Fried Rice
Author: Liza A
Serves: 2-3 servings
- 1 lb scallops
- ½ tsp cornstarch
- ¼ tsp salt
- ¼ tsp white pepper
- 6 tbsp vegetable oil
- 4 egg whites, lightly beaten with a pinch of salt
- 2 green onions, sliced thinly
- 5 cups cold cooked rice
- 2 cups shredded lettuce
- Salt to taste
- Sesame oil for drizzling
- Rinse scallops in cold water, drain thoroughly and pat dry with paper towels. Toss scallops with cornstarch, salt and white pepper in a bowl. Set aside.
- Heat 2 tbsp oil in a wok or 12-inch non- stick skillet over medium high heat. Add scallops and sear until lightly brown. Remove scallops from heat and set aside.
- Wipe wok with paper towels and then add and heat 2 tbsp oil. Add egg whites and stir-fry until medium cooked. Transfer to a plate.
- Add remaining 2 tbsp oil to the skillet. Add green onions; stir-fry for few seconds. Add rice and toss for 2 minutes, breaking up any clumps. Add shredded lettuce, scallops and egg whites; stir until well combined. Season with salt to taste and drizzle with sesame oil.
- Transfer to a serving plate and serve.
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