Dried Scallop Egg White Fried Rice

Directions

1. 1

   Wash the jasmine rice thoroughly until the water runs clear. Cook the rice with filtered water, kosher salt, and sugar. Once cooked, let it cool and fluff with a fork.

2. 2

   Soak the dried scallops in boiling water for about an hour or until fully hydrated. Once hydrated, strain and discard the soaking liquid. Remove the side muscles from the scallops and pat them dry with a paper towel.

3. 3

   Using the back of a knife, gently press and flatten the scallops until they separate into ribbons.

4. 4

   Heat a wok over medium-high heat and add enough oil to fry. Once the oil reaches 350°F, fry the scallop ribbons until they turn a light golden brown. Remove and drain on a paper towel.

5. 5

   Using the same oil, fry the egg whites until they are fully cooked, being careful not to burn them. Remove from the wok and set aside.

6. 6

   Transfer the cooking oil from the wok to another container, leaving a small amount in the wok. Add the cooked rice to the wok and lightly fluff it, ensuring the grains are not sticking together. Add the finely chopped green onions, cooked egg white, 2/3 of the fried scallops, and the seasoning (sugar, salt, and MSG if using). Stir-fry until well combined.

7. 7

   Transfer the fried rice to a serving plate and garnish with the remaining fried scallops and chopped chives.