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This dried scallop egg white fried rice delivers restaurant-quality texture and flavor in one pan—crispy wonton bites, silky scallops, and perfectly tender egg whites. The secret lies in rehydrating dried scallops properly and frying egg whites into delicate, chewy strands that hold up through every bite. I developed this recipe after years of testing fried rice variations, and this version finally cracked the code for that ideal balance of textures and umami depth.
The foundation starts with day-old rice (never fresh!) and a precise 1:1 ratio of rice to protein, ensuring each bite has balanced texture and flavor. Dried scallops absorb water beautifully when soaked, transforming into tender, chewy morsels that mimic fresh scallops without the expense. The egg whites are the game-changer—fried until just set, they create delicate strands that contrast perfectly with the crispy wonton pieces and tender scallops.
What you'll end up with is fried rice that's crispy on the edges, tender in the center, and packed with layers of flavor from the scallops and egg whites. The wonton pieces add satisfying crunch, while the egg whites provide that signature chewy texture that makes fried rice so addictive. This dish is restaurant-quality without requiring any special equipment—just a wok or large skillet and about 20 minutes of focused cooking.
Perfect for meal prep or serving immediately, this fried rice keeps well in the fridge for up to 3 days, making it an ideal weeknight solution. The flavors actually improve as the scallops and egg whites meld with the rice over time. Let's get cooking—this is one fried rice recipe you'll want to make again and again.
Ingredients for dried scallop egg white fried rice
Day-old rice, silky scallops, and delicate egg whites—this fried rice delivers restaurant-style texture in one pan.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Cooked White Rice 🍚 | 4 cups | Cold, unseasoned rice preferred |
| Dried Scallops 🦪 | ½ oz | Soaked 30 mins in warm water |
| Large Egg Whites 🥚 | 4 whole | Freshly separated, room temperature |
| Wonton Wrappers 🥟 | 12 pieces | Cut into bite-sized squares |
| Vegetable Oil 🫒 | ½ cup | High smoke point preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for aroma |
| Green Onions 🧅 | ¼ cup | Sliced thin, white and green parts |
| Soy Sauce 🥢 | 2 tbsp | Light or all-purpose |
| Sesame Oil 🫒 | 1 tsp | Toasted for nutty flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| White Pepper 🌶️ | ¼ tsp | Freshly ground for subtle heat |
| Oyster Sauce 🍜 | 1 tbsp | For umami depth |
| Cornstarch 🌾 | 1 tsp | For crispy wonton coating |
The dried scallops are the star here. Asian markets carry the best quality, but any reputable grocery store's frozen seafood section should have them. Soak them for at least 30 minutes in warm water—they'll triple in size and develop that signature chewy texture. Never skip the soaking, or they'll turn rubbery. For the egg whites, separate them carefully (no yolks!) and let them sit at room temperature for 10 minutes before frying—they'll cook more evenly. Wonton wrappers can be found in the refrigerated section near other Asian ingredients, or frozen in the freezer aisle. Trader Joe's and H Mart both carry good quality in bulk.
No wonton wrappers? Substitute with thinly sliced cabbage or extra-firm tofu for texture, though the flavor will differ. Short on scallops? Mushrooms or shrimp work in a pinch, but the umami profile changes. The cornstarch is crucial for crispy wonton pieces—don't skip it. For the egg whites, if you accidentally get yolks in, strain them out immediately. The sesame oil should be toasted—look for it in the international aisle—regular sesame oil won't give that nutty depth. And if your soy sauce is dark, use half the amount to avoid overpowering the delicate flavors.
This fried rice reheats beautifully—just add a splash of water and stir-fry for 2 minutes. Keeps for 3 days in the fridge, though the textures soften slightly over time. For best results, make a double batch and freeze half. Portion into airtight containers with parchment paper between layers to prevent sticking. The scallops and egg whites actually develop more flavor when reheated, so leftovers often taste better the second day. Store cooked wonton pieces separately if you want to keep them extra crispy.
Why You'll Love This Recipe
- One-Pan Miracle: I swear by this—just toss in the dried scallops (already rehydrated in seconds), scrambled egg whites, and day-old rice. No chopping, no fussing, and one pan to scrub. That’s my kind of cooking.
- Umami Bomb: The dried scallops? They’re the star—salty, briny, and packed into those little wonton wrappers for texture. When they crisp up, it’s like a flavor explosion in every bite. (Yes, even my picky husband requests seconds.)
- Meal Prep MVP: Between us, this is my go-to for lunches all week. The egg whites keep it light, the scallops add protein, and it reheats like a dream. Honestly, I make a double batch every Sunday—no sad leftovers here.
- Budget Luxury: Dried scallops and wonton wrappers stretch a long way. I’m talking actual seafood flavor without the price tag of fresh. Plus, egg whites are cheaper than whole eggs, so this dish feels fancy without breaking the bank.
Step-by-step instructions for crispy scallop egg white fried rice
Here's how to transform simple ingredients into restaurant-quality fried rice with crispy wonton bites.
Prepare the Scallops and Wonton Wrappers
First, drain and pat dry the soaked 0.5 oz dried scallops and chop them into small, even pieces. This texture will infuse the rice with delicate seafood flavor. Cut the 12 wonton wrappers into bite-sized squares—about 1-inch pieces—and set them aside on a plate.
In a small bowl, whisk together the 1 tsp cornstarch with 2 tablespoons soy sauce and 1 tablespoon oyster sauce. This marinade will enhance the crispiness of the wonton pieces and deepen their savory profile. Let the wonton squares soak in this mixture for 5 minutes—just enough time to absorb the flavors without becoming soggy.
Create the Egg White and Aromatic Base
Heat 0.25 cup vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the 4 minced garlic cloves and stir for 30 seconds until fragrant but not browned—this prevents bitterness. Push the garlic to one side of the pan and pour in the 4 room-temperature egg whites.
Scramble the egg whites gently with a spatula until they form soft, silky curds—about 1 minute. Remove them from the pan and set aside. The residual heat will keep them warm while you prepare the rest of the dish. Keep the garlic-infused oil in the pan for the next step.
Fry the Wonton Bites to Crispy Perfection
Working in batches, carefully add the cornstarch-coated wonton squares to the hot oil. Fry for 2-3 minutes until deep golden brown and crispy on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Repeat until all wonton pieces are cooked—this ensures even crispiness without overcrowding the pan.
Here's the thing—don't skip the batch process. Overcrowding the pan steams the wontons instead of frying them, which ruins the texture. You want those bites to be crunchy enough to stand up to the soft fried rice—that's the signature contrast in this dish.
Cook the Scallop-Infused Fried Rice
Return the wok to medium heat and add the 4 cups day-old cooked white rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until the rice is heated through and slightly toasted at the edges. Add the 0.25 cup sliced green onions, 0.5 tsp salt, and 0.25 tsp white pepper, mixing well to distribute the seasoning evenly.
Push the rice to one side of the wok and add the chopped dried scallops. Stir-fry for 1 minute until they're heated through and the flavors meld with the rice. Then, pour in 1 tsp sesame oil and toss everything together for another 30 seconds—this adds nutty depth and helps bind the ingredients.
Combine and Finish with Crispy Wonton Bites
Return the crispy wonton bites to the wok along with the scrambled egg whites. Gently toss everything together for 1-2 minutes until the wontons are heated through and the egg whites are evenly distributed. The residual heat from the rice will slightly soften the wontons, creating the perfect textural contrast—crispy outside, tender inside.
Taste and adjust seasoning if needed—you might want to add a splash more soy sauce or a pinch of salt depending on your preference. Serve immediately while the wonton bites are still crispy and the egg whites are silky. The scallops will infuse the rice with their delicate sweetness, making every bite a harmonious blend of textures and flavors.
Pro Tips For Making Dried Scallop Egg White Fried Rice
- SOAK SCALLOPS 20 MINUTES: Dried scallops need more time than you’d think—15 minutes is cutting it too close. I learned this the hard way when mine stayed rubbery and chewy. Use warm water, not boiling, and let them sit undisturbed. If you’re in a rush, tear them into smaller pieces first—they’ll rehydrate faster and blend better into the rice.
- FRY WONTON WRAPPERS FIRST: This isn’t the prettiest method, but it’s the tastiest. Crisp the wonton wrappers in oil for 20 seconds until golden, then set aside. When you fold them into the rice at the end, they’ll stay crunchy instead of soggy—no one likes a limp wrapper in fried rice. (Yes, even if you’re impatient like me.)
- SPLIT EGG WHITES THINLY: Thin, even sheets of egg white cook faster and blend into the rice without turning into a gluey mess. Use a fork to stretch them into paper-thin layers before sliding them into the pan. If they curl up, gently press them flat with a spatula—this guarantees they’ll crisp at the edges while staying tender inside.
- STIR-RYICE IN BATCHES: Overcrowding the pan steams the rice instead of frying it, and that’s how you end up with a sad, mushy pile. Work in 2-3 spoonfuls at a time, letting each batch get a good sear before adding more. The rice should sizzle and separate—if it clumps, you’re doing it wrong. (Your future self will thank you.)
Best sauces and condiments for this dried scallop egg white fried rice
Umami-Packed Sauces
The foundation of this fried rice lies in its sauce balance—oyster sauce and soy sauce create the perfect umami backbone. I use 1 tbsp oyster sauce (like Lee Kum Kee) and 2 tbsp light soy sauce to avoid overpowering the delicate scallop flavor. For extra depth, add ½ tsp fish sauce—it enhances the seafood notes without dominating. 🍜
Sesame Oil Finish
A final drizzle of toasted sesame oil (not regular sesame oil!) is non-negotiable—it adds nutty warmth that elevates every bite. I recommend Kadoya brand for its rich, roasted flavor. Use just 1 tsp—too much can make the dish taste bitter. Add it at the very end when combining all ingredients, then toss immediately to distribute evenly.
Spicy Kick Option
For heat lovers, stir in ½ tsp chili crisp (like Lao Gan Ma) or ¼ tsp red pepper flakes when tossing the final dish. The crispy wonton pieces will carry the heat beautifully, while the scallops maintain their delicate texture. I like to serve this version with a side of pickled ginger to cool the palate.
Sweet-Savory Balance
A touch of sweetness rounds out the flavors perfectly. I add ½ tsp honey or ¼ tsp sugar to the sauce mixture while marinating the wonton pieces. This subtle sweetness enhances the scallop's natural sweetness and balances the savory soy sauce. For a more complex flavor, substitute with 1 tsp hoisin sauce—it adds both sweetness and depth.
Garnish Game-Changers
Fresh garnishes take this dish to restaurant-level presentation. I always finish with thinly sliced green onions (white and green parts) and a sprinkle of toasted sesame seeds. For extra flair, add crispy fried shallots (available in Asian markets) or chopped cilantro if you prefer a brighter note. These garnishes add both visual appeal and contrasting textures.
Storage-Friendly Sauce Boost
When reheating leftovers, add ½ tsp sesame oil and 1 tsp soy sauce to revive the flavors. The scallops and egg whites absorb these liquids beautifully, making reheated fried rice taste almost as good as fresh. For extra crispiness, fry fresh wonton pieces and mix them in just before serving—this is my secret for restaurant-quality leftovers. ✨
Nutrition facts
Frequently asked questions
Why is day-old rice essential for this recipe?
Day-old rice is crucial because its slightly drier texture prevents mushiness when stir-fried. Fresh rice contains too much moisture, which makes the fried rice gummy. The starches in cold rice also help create that signature crispy exterior while keeping the interior tender. Always use unseasoned, cold rice for best results.
How do I properly soak dried scallops?
Soak 0.5 oz dried scallops in warm (not hot) water for 30 minutes, changing the water halfway. They should triple in size and become translucent. Drain well and pat dry before chopping—never use cold water as it won't rehydrate properly. The soaking process removes excess salt and restores their tender texture.
Can I substitute fresh scallops for dried?
Yes, but the texture will differ. Use 4 oz fresh scallops (about 8-10) instead of dried, and sear them separately for 1-2 minutes per side before adding to the rice. Fresh scallops have a firmer texture that won't break down as much during cooking. For best results, pat them very dry first to prevent steaming.
What if my egg whites turn rubbery?
Rubbery egg whites usually mean they were overcooked or the pan wasn't hot enough. Use medium-high heat and cook them for only 1 minute until just set. For extra silky texture, whisk the egg whites until frothy before cooking. If they curdle, strain them through a fine-mesh sieve to remove any cooked bits before adding to the rice.
How do I make the wonton pieces extra crispy?
Double-coat the wonton pieces in cornstarch before frying. First coat with 1 tsp cornstarch, let sit for 5 minutes, then coat again before frying in batches. Use enough oil to submerge half the wontons and maintain 350°F oil temperature. Fry for exactly 2 minutes—any longer makes them greasy. Keep them warm in a 200°F oven while finishing the rice.