Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) - Popular Chinese Restaurant Dish

If you're like me and order this dish at every Chinese restaurant that offers it, you'll know that feeling of receiving the check and realizing if you had ordered the basic fried rice, you could have saved $10 (at least). Why is this dish so darn expensive at restaurants? Blame the dried scallop industry.

Despite the high price of the ingredients, I assure you that it is much cheaper to make this fried rice at home than it is to order it at a restaurant. Check out this video to see step-by-step instructions on how to make a healthier, less greasy version of the ultimate Chinese fried rice.

Ingredients:

2-3 ounces dried scallops
a handful of choy sum stems (around 10 stems), thinly sliced
6 ounces canned lump crab meat, drained (or 4 ounces of fresh crab meat)*
3-4 loosely packed cups of white rice, one-day old**
6 egg whites
3 tablespoons canola oil, divided

*Canned crab will be heavier than fresh crab because the canned crab is packed in water. **Freshly-cooked rice will not fry well

Music courtesy of Audio Network

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