1. The scallops can be washed directly and simply.
2. Drain for later use.
3. Dice the pork.
4. Finely chop the shallots.
5. Prepare 3 eggs.
6. Separate egg whites and egg yolks for later use.
7. Stir the egg whites with a little salt.
8. Prepare a non-stick pan, add a spoonful of vegetable oil, and when the oil is 80% hot, pour the egg liquid little by little.
9. While pouring the egg mixture, use chopsticks to circulate and smash it.
10. When you can't see the egg mixture, turn off the heat and store it for later use.
11. Then pour the scallops into the pot.
12. Add a spoonful of XO sauce and stir fry evenly.
13. Stir gently to get the broth and serve it on a plate for later use.
14. Then pour a large spoonful of vegetable oil into the pot, then add the stale rice, and cut into small pieces with a spatula.
15. Pour the diced meat on the edge of the pan and fry until the color changes slightly.
16. Pour the egg yolk directly on the rice.
17. Continue to mash the rice grains and try to get the egg yolk liquid to cover all the rice grains.
18. Then stir-fry the diced meat and rice evenly.
19. Add another spoonful of XO sauce.
20. Join the scallops.
21. Add chopped green onion.
22. Scrambled eggs at the end.
23. Add the sweet corn kernels together and stir-fry quickly evenly.
24. Fill a small bowl and buckle it upside down on a flat plate.
25. Lift up the small bowl, and the simple shape will do.
26. Make a little decoration at will, and our scallop egg fried rice is ready to serve.
Tips:1. The rice is best to choose the stale rice that is cooked overnight, and the fried particles are more beautiful.
2. If you don't like diced meat, you can choose sausage, which is also very good.
3. Stir fry the scallops in advance to prevent it from being too wet when mixed directly with rice, and some people feel the fishy smell is strong.
