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Dried Scallop and Egg White Fried Rice

Dried Scallop and Egg White Fried Rice

By Chef Chai Chaowasaree
September 18 - 24, 2011

Serves 2


  • Dried Scallop and Egg White Fried Rice
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  • 1 cup dried scallops
  • 3 tablespoons vegetable oil
  • 1/2 cup pancetta or ham, diced
  • 1/2 tablespoon chopped garlic
  • 2 egg whites
  • 4 cups cooked rice
  • 1/2 tablespoon sugar
  • 2 tablespoons Chinese Thin Soy sauce or Aloha Shoyu
  • large pinch ground black or white pepper
  • 2 tablespoons chopped green onions


  1. Soak dry scallops in warm water for an hour or until softened. Shred into small pieces and set aside.
  2. In a wok or a non-stick pan, add vegetable oil and cook pancetta for a couple of minutes on medium to low heat, or until all the fat melts off the pancetta.
  3. Add scallop and garlic, and cook for 15 seconds. Add egg white and stir until it’s cooked. Turn heat to high, add rice, sugar, Aloha Shoyu, pepper and cook for a few minutes until the outside is toasted. Make sure the rice is not lumpy.
  4. Add green onions and toss for 15 seconds. Turn heat off.