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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Scallop Fried Rice is sold at a premium in restaurants because it falls under the category of seafood and seafood is always expensive in restaurants. So why not cook it yourself! Ingredients:
5 scallops |
4 stalks of kai lan - thick stems only |
1 clove garlic, smashed |
4-5 cups cooked rice |
1 egg white |
1 heaped tbsp of dried mini anchovies |
1 stalk green onions (spring onions), chopped |
white pepper to taste |
salt |
pepper |
cornflour |
Directions:
1. Wash scallops and pat dry so that you can sear properly or moisture will cause scallops to steam. Season scallops lightly with salt, pepper and corn flour.
2. Heat up 2 tbsp vegetable oil in wok. Medium heat. When oil is hot enough, use tongs to transfer scallops to wok. Sear scallops for 3-5 minutes on each side or until they turn golden brown. Set aside.
3. Cut kai lan stems (at their cross section) into small pieces. Add kai lan pieces and smashed garlic to wok and allow to cook for about 2 minutes. Set aside kai lan, leaving garlic in the wok.
4. Add cooked rice to wok and use spatula to mix the rice with the tasty brown bits left in the wok by the scallops.
5. Make a small “well” in the center of the wok. Add egg white and mix well with rice. Add dried mini anchovies and mix well.
6. Cut scallops into quarters. Transfer scallops, kai lan and green onions to wok. Add a few dashes of white pepper. Mix well and serve.
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