Ingredients
- 3 cups rice or 6 cups cooked
- 7 medium dried scallops (soaked in water for at least 6 hours)
- 2 scallions
- 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
- 5 Eggs
- Salt
- Garlic Powder
- Canola oil
Directions
- 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.