dinner · dairy-free
Scallop and egg white fried rice
Fried rice made with chilled leftover rice, seared sea scallops and softly scrambled egg whites, finished with scallions and soy sauce. It all comes together in one skillet.
- Time
- 20min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Pat the scallops dry. Heat half the oil in a large skillet and sear the scallops until golden outside and 63°C (145°F) in the center, then move them to a plate and chop.
-
2
Add the rest of the oil to the pan and scramble the egg whites until set.
-
3
Tip in the cold rice and stir over high heat until it is steaming hot all the way through.
-
4
Return the scallops to the pan with the sliced scallions and soy sauce, toss to combine and serve right away.
