- Prep Time:
- 10 min
- Cook Time:
- 70 min
- 3/4 cup (175 mL) Uncooked rice
- 4 Pieces of dried conpoy (dried scallop)
- 3 tsp (15 mL) Preferred cooking oil (canola or vegetable)
- 3 Egg whites
- 1 oz (30 g) Diced Chinese broccoli
- 1 oz (30 g) Chopped green onion
- 1/2 tsp (2.5 mL) Salt
- 1/2 tsp (2.5 mL) Sugar
Cook rice according to package directions. After the rice is cooked, remove and let it cool overnight.
Place conpoy in a bowl of hot water.
Fill a pot with 7 cups of water and bring to a boil. Place the bowl of conpoy carefully on top of the water, cover and steam for 60 minutes to soften it. Let it cool and then shred it. Set aside for later use.
Heat wok with 2 tsp. of cooking oil, and scramble the egg whites over low heat for 2 minutes. Set aside for later use.
Using the same wok, add another tsp. of cooking oil, and add the cooled rice from step 1 and the shredded conpoy from step 2. Next, add the diced Chinese broccoli. Stir-fry for 4 minutes over low heat.
Add scrambled egg whites from step 3 and chopped green onion. Season with salt and sugar, mix well and stir-fry for another minute. Serve on a plate.
Use 16 oz. of cooked rice if you have it ready on hand
The ratio of water to rice is usually 2:1 but may vary depending on the type of rice you are using