7 medium dried scallops (soaked in water for at least 6 hours)
2 chinese sausage
1/4 tsp dark soy sauce
1 tsp brown sugar
1 cup sliced vegetables, broccoli stems or asparagus
6 cloves garlic
1 inch ginger
Put the dried scallops in a bowl of water for at at least 6 hours.
Cook rice ahead of time and let it cool completely.
Once scallops have expanded, use your fingers, pull apart the soaked scallops and reserve the soaking water.
Finely chop the scallions, 1/2 inch ginger, 3 cloves garlic, sausage and set aside.
In a hot pan, add the canola oil. When oil is hot, stir-fry the dried scallops shreds. Add in brown sugar, dark soy sauce, ginger, scallions, garlic, sausage and a few drops of the reserved soaking liquid. Cook for 2-3 minutes and remove from heat and set aside.
Slice your choice of vegetable into thin rounds. Thinly slice the remaining 1/2 inch ginger and 3 cloves garlic and set aside.
In a hot pan, add a few drops of canola oil. Add ginger and garlic and stir-fry your vegetable until al dente. Season lightly with salt and add some reserved soaking liquid so that the vegetables don’t burn. Remove from heat and set aside.
Lightly beat eggs with a pinch of salt. In a non-stick pan, add a little of canola oil. Cook eggs for 1-2 minutes then remove from pan and set aside. You can cook them in a larger pan if you like so you can do the fancier long strip cuts.
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, vegetables, and eggs. Season with salt and occasionally toss and turn. You can also try adding in some garlic powder.
Adjust salt/garlic powder content to your liking and serve immediately. Enjoy!
I have always liked Dried Scallop Fried Rice from Chinese restaurants so i decided to give it a try and make it at home. It does require a few separate steps that make it a bit annoying to make but it’s not too bad. The upside is each step is fairly straightforward and simple. For this recipe since i’m not a huge fan of broccoli stems, which is what they typically use at restaurants, I used asparagus and it works. Overall it was very tasty and delicious that it becomes more of a main dish than a side.