Scallop and Egg White Ginger Fried Rice
Ingredients
- 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
Instructions
- Step 1
Cook rice according to package directions. After the rice is cooked, remove and let it cool overnight.
- Step 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.
- Step 3
Heat wok with 2 tsp. of cooking oil, and scramble egg whites over low heat for 2 minutes. Set them aside.
- Step 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.
- Step 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.
Tips
Tips:
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
Nutrition Facts
Per serving | |
---|---|
Calories | 194 |
Fat | 4 g |
Saturated Fat | 0 g |
Trans Fat | 0 g |
Carbohydrate | 32 g |
Fibre | 1 g |
Sugars | 1 g |
Protein | 7 g |
Sodium | 380 mg |