Scallop and Egg White Ginger Fried Rice

Serves 4
Prep Time 15 min
Cook Time 15 min
Print Recipe
Here’s a fun way to elevate your fried rice game. Combining light egg whites with succulent scallops and the warmth of ginger, this dish stands out as a unique addition to your weeknight meals. It’s a refreshing take on a classic that’s easy to prepare and pleasing to the palate.

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.

Paperclip IconTips

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
Calories194
Fat4 g
Saturated Fat0 g
Trans Fat0 g
Carbohydrate32 g
Fibre1 g
Sugars1 g
Protein7 g
Sodium380 mg