1. Prepare ingredients, rice, eggs, scallops and scallops
2. Rinse the scallops first, but the scallops are very clean and there is basically no sand, so just wash twice
3. The washed scallops were soaked in warm water, and I soaked them for about 15 minutes
4. Beat the yolks and egg whites of the four eggs into two bowls separately, and beat the egg whites and egg yolks separately
5. .Pour a little oil into the pan, medium heat is fine, add the egg whites when the oil temperature is about 70% hot, stir fry a few times from bottom to top with a spatula until cooked, break it up by the way, don’t fry for too long, otherwise it won’t Tender
6. .Put the soaked scallops out into a plate, add two slices of ginger, three or four chopped green onions, and steam for 6 minutes in the pot. After 6 minutes, take out more than half, and continue steaming the rest for another two minutes
7. Take out more than half of the steamed one and control the moisture. It is best to wipe it with kitchen paper to absorb the moisture and let it cool.
8. After two minutes, take out the other half of the steamed scallops. Do not wipe off the water on the other half. Tear both parts into silk by hand. Set aside for later use.
9. .Pour about 15g of oil into the pot and heat it, put more than half of the dried scallops into the pot and stir dry. Here you should understand why the moisture should be controlled. If there is water, there will be oil everywhere. Stir fry When the scent is a little golden, just serve it and put it aside
10. .Put the bottom oil left in the pot into the rice, stir-fry for two minutes on low heat to evaporate the water to make the rice into a grain, pour in the egg yolk liquid, continue to stir-fry on low heat until the egg liquid and rice grains are fused together, and become golden rice.
11. Add the other half of the scallops and continue to fry for two minutes
12. Then add the dried scallops and stir fry
13. Add the scrambled egg white and gently stir fry
14. .Finally, put about 2.5g of salt before starting the pan, and stir-fry evenly. Just add an appropriate amount of chopped green onion before starting the pan. You can enjoy a plate of fragrant golden scallop protein fried rice.
15. A delicious plate of fried rice is ready, sharing is over
Tips:Pay attention to the heat when frying the eggs. The scallops do not need to be soaked for too long, up to 20 minutes. Because the scallops are seafood, they have a salty taste, so you must add less when adding salt.
