Ingredients: rice, dried scallops, green onion, ginger, eggs · 30 min cook time · 415kcal · ~₩20,100
Ingredients
3cups rice, 1oz dried scallops, 3stalks green onion, 1piece ginger, 4pieces eggs, 2tbsp corn oil, 0.75tsp salt, 0.5tsp sugar, 0.5tsp fish sauce, 1tsp sesame oil
Instructions
1. Wash the rice 3 times until the water is clear. Add 8 fl oz of water per cup of rice. For 3 cups of rice, use 24 fl oz of water. Cook the rice in a rice cooker.
2. Wash the dried scallops 3 times. Soak them in hot water for at least 20 minutes to soften them. If you're not pressed for time, you can soak them for longer.
3. Dice 3 stalks of green onion. Cut them in half first, then slice them into small pieces. For safety, tuck your fingers underneath the knife.
4. Slice the ginger into thin strips, about half as thick as a penny. You need 4-5 slices. Cut it thinly, as thin as you did before. Then dice it into small pieces, the size of a grain of rice.
5. Separate the egg yolk from the white by cracking the top of the shell, then passing the yolk between the two halves. Let the white fall into the bowl below, then pour the yolk into another bowl. You can stir-fry or steam the yolks.
6. Take the rehydrated dried scallops out of the water. Press them apart with the knife. Push down hard. Press down, then shred. Flip them over. Flip it, press them, and then shred again. After smashing the scallops with the cleaver, you can shred them with your hands. Pull apart those whole pieces. Shred it. You want long, thin shreds.
7. Fluff the rice. Helping the rice cool down makes it easier to stir-fry later.
8. Heat the wok on high heat first. If you want to fry the egg whites without them sticking, your wok really has to be hot enough before adding oil. Add about 2 tbsp of corn oil. Swirl it around. We'll swirl the oil around the wok, so it's coating the whole bottom. Next, beat the egg white a bit before pouring it into the wok. Lower the heat to medium. We don't want to overcook the egg whites. Slowly pour it in. Stir it quickly. This will help it not overcook or stick to the wok. After just 20-30 seconds, we can take out the egg. Put it in the dish.
9. Add half of the dried scallop into the wok. No, there's already enough in there. Low heat, and keep stir-frying it. How can you tell when it's getting crispy? It turns golden! When it's golden enough. We'll fry the dried scallop for about a minute, or until it turns golden brown. Yes, deep-frying them for topping. Low heat, and now off. Use this strainer. See the golden brown color? All right. Drain the oil out. Put it here to drain more.
10. Add ginger. We don't need oil. Add these too. We'll then add the ginger and the rest of the dried scallop. Mix them up. After 30-40 seconds of stir-frying the ginger and dried scallop, we can add the rice. Add all the rice. Mix it and loosen it up. Just break it up. Don't cook rice till it's too soft. Cook with just a little water. Heat the wok enough first, then add oil. The other way is if you're not making egg white fried rice, but just egg fried rice, cook the egg first, then the rice, and it won't stick. Remember to keep moving the rice in the wok, so that it doesn't burn. Yes, keep flipping it. You don't have to go so fast. You're not at high heat now. It's strong, you just don't know how to use it. Do you chill the rice overnight first? No. This is freshly cooked rice. If I use leftover rice, I heat it up in the microwave before stir-frying. It cooks faster. Leftover rice takes forever to heat up and soften. But lots and lots of people say you have to use leftover rice. Why do so many people think that way? The benefit to using leftover rice is that it separates well. The grains of rice don't lump together. But if you can stir-fry it well, it's not a problem with fresh rice. Depends on what you like to do. Do you use leftover rice in restaurant kitchens? What if we don't have leftover rice? Would we not serve fried rice? So, no. The only difference is, if like you, you're not really a professional cook, overnight rice may be a little bit easier because overnight rice is harder, so it's less sticky in the wok. After 30 seconds of stir-frying in the seasonings, we can add the egg white. Lower the heat, add the egg whites, and stir them in. Turn it to low heat. Break up the egg whites with your spatula. Turn the heat to high and fry it so it's fragrant. How do you know it's time to turn the heat up? You can look at it and see it's not fragrant enough, so turn the heat up. That's hot enough, stir-fry it. Don't worry about burning it now. See if it's seasoned enough. If not, add a bit more salt. Give it a taste. Add sesame oil. That's good, mix it in. Add the green onions. Add it and mix it in. After tossing for another 1-2 minutes, we can plate. Top with the fried dried scallop we set aside earlier.