Scallop and Egg White Ginger Fried Rice

Winters in Canada are not as humid as the weather in Hong Kong, so you don’t need ginger to drive away the wet cold! Instead, you can simply relish the flavour in this modified version of the Billionaire fried rice.

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


  1. Cook rice according to package directions. After the rice is cooked, remove and let it cool overnight.
  2. 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.
  3. Heat wok with 2 tsp. of cooking oil, and scramble egg whites over low heat for 2 minutes. Set them aside.
  4. 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.
  5. 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