Fried Rice with Scallops--seafood

Name: Fried Rice with Scallops--seafood
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 large bowl Plain rice; 2 pieces Chives; 2 pieces protein; 1/3 teaspoon Refined salt; 1/4 tsp pepper; 1/2 tbsp Soy sauce

by rosejyy2000

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

We often eat fried rice. Many friends will ask, what kind of rice is better for frying. I used to say that it’s better to use overnight rice. My grandmother taught me that it’s not unreasonable that the grains are scattered and easy to fry. Master Xingxing in "Shiren Blowing Water" taught that it is best to use fresh rice to fry, the rice tastes fragrant. Oh, each has its own reason. He said that the better restaurant fried rice usually uses fresh rice, and the dishes are fresh only when the rice smells. Everyone, it’s up to you to use what kind of rice to fry, but be careful. The white rice used to make fried rice should be cooked dry, and don’t cook until it becomes a ball. "

Ingredients

1 large bowl Plain Rice
2 pieces Chives
2 pieces Protein
1/3 teaspoon Refined Salt
1/4 tsp Pepper
1/2 tbsp Soy Sauce

Fried Rice with Scallops--seafood

1. Soak dried scallops in hot water for about 3 hours or more;

Fried Rice with Scallops--seafood recipe

2. Drain the dried scallops and crush them, break the eggs, separate the yolk from the egg whites, leave the egg whites, use the egg yolks separately, cut the chives, and separate some white ones

3. Boil the pot over medium heat, add oil to the bottom of the pot, add scallop shreds, and burst until it turns yellow and smells fragrance;

4. Fill up the strainer oil, let the oil remain in the pot and continue to use, leaving 1/3 of the scallop shreds in the pot;

5. Fire again to heat up;

6. Add egg whites and flip a few times;

7. Pour in the white rice and scallion white, mash the white rice and the white rice with a spatula continuously, and then pack them evenly;

8. Start to season, add 1/3 tsp of salt and 1/4 tsp of pepper, stir well;

9. Add the green onions to the pot, and take a few strokes. You can use more chives;

10. Pour about 1/2 tablespoon of light soy sauce on the side of the pot, let the hot pot accumulate the light soy sauce fragrant, make the rice more fragrant, and stir fry quickly;

11. Add 1/3 of the scallop shreds, leaving 1/3 of the scallop shreds.

12. Put the remaining scallop shreds on the rice noodles for decoration and fragrance, and you're done.

Tips:
1. If you want to make fried rice, don’t cook the white rice too soft. It’s easier to fry. When doing fried rice, you’re most afraid of rice balls. If you want the rice to taste fragrant, use fresh rice. If you have leftovers, you can also fry them. The smell of rice is faint;
2. Scallion fried rice is best eaten on the same day. Vegetables and rice with scallions are not very good overnight. They were also taught by my grandmother;
3. Some friends will ask, what good are those two egg yolks? I fry the egg yolk and put it in the refrigerator. I give my baby an amount of egg yolk every day. I heard that the egg yolk is good for fur. Oh, yes, our dogs are medium and large, so we can reduce the amount of feed as appropriate.