Dried Scallop and Egg White Fried Rice

dried scallop egg white fried rice

What used to be my favorite dish to order at Chinese restaurants is now something I can make at home. It's actually quite easy! The hardest part will be paying $8 for the dried scallops and $8 for the lump crab meat. To rationalize the ridiculously expensive ingredients, remind yourself that making this at home will be healthier than ordering it at a restaurant, and that this recipe serves 4.


  • 2-3 ounces dried scallops
  • a handful of choy sum stems (around 10 stems), thinly sliced
  • 6 ounces canned lump crab meat, drained (or 4 ounces of fresh crab meat)*
  • 3-4 loosely packed cups of white rice, one-day old**
  • 6 egg whites
  • 3 tablespoons canola oil, divided

*Canned crab will be heavier than fresh crab because the canned crab is packed in water. **Freshly-cooked rice will not fry well.


The night before making the dish, soak dried scallops in water. Cover with plastic wrap.

After 8 hours or more of soaking, shred rehydrated scallops with your fingers. Heat 1 tablespoon of canola oil in a nonstick pan over medium heat. Add scallops and stir fry for 1 minute. Add sliced choy sum stems and stir fry for 1 minute. Add crab meat and stir fry for 1 minute. Spoon the ingredients into a clean bowl.

Wipe down the pan with a paper towel. Add 2 tablespoons of canola oil and turn heat to medium-low. Add egg whites and constantly stir with a pair of chopsticks to cook the egg whites uniformly. When the egg whites are nearly fully cooked, scoot the eggs to one side of the pan and add rice. Stir fry for 5 minutes over high heat, mixing eggs with rice.

Add scallop, choy sum, and crab to the rice. Stir fry for 3 minutes. Season with salt and pepper to taste. 

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