- Prep Time:
- 15 min
- Cook Time:
- 15 min
- ¾ cups ( 175 mL ) Uncooked rice
- 4 Scallops
- 1 tbsp ( 15 mL ) Cooking oil (canola or vegetable)
- 2 oz ( 60 g ) Finely diced ginger
- 1 oz ( 30 g ) Diced Chinese broccoli
- 3 Egg whites
- 1 oz ( 30 g ) Chopped green onion
- ½ tsp ( 2.5 mL ) Salt
- ½ tsp ( 2.5 mL ) Sugar
Cook rice according to package directions. After the rice is cooked, remove and let it cool overnight.
Boil 3 ½ cups water in a pot. Add scallops and Chinese broccoli to the pot and cook for 3 minutes. Drain and dice for later use.
Heat wok with 2 tsp. of cooking oil, and scramble egg whites over low heat for 2 minutes. Set them aside.
Using the same wok, add 1 tsp. of cooking oil. Add ginger and fry for 30 seconds. Next, add rice from step 1 and diced Chinese broccoli from step 2. Fry for 5 more minutes on low heat.
Add scrambled egg whites from step 3, diced scallops from step 2 and chopped green onion. Season with salt and sugar, and stir-fry until everything is mixed well (about 3 minutes). Serve immediately.
The size of the scallop you get may vary. Use approximately 1 oz. of scallop
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