1, 1 big bowl of white rice, 15g frozen scallop, 2 shallots, 2 portions of protein. Salt 1/3 tsp, pepper 1/4 tsp, soy sauce 1/2 tsp.

2. Soak the frozen scallops in hot water for about 3 hours or more.

3. Drain the scallop column, break up the eggs, separate the egg yolk from the egg white, leave the egg white, use the egg yolk for other purposes, dice the chives and separate the onions.

4. Open the pot on medium heat, add base oil to the pot, add shredded scallops, and fry until it turns yellow and smells fragrant.

5. Pick up the oil filter, leave the oil in the pot for later use, and leave 1/3 yaozhu silk in the pot.

6. Then open a big fire to heat; Add egg white and turn it over a few times; Pour in the white rice and scallion, constantly stir up the white rice with a spatula, and then soak it well.

7. Seasoning begins. Add 1/3 teaspoons of refined salt and 1/4 teaspoons of pepper and stir well.

8, put the green onions into the pot, take a few laps, the amount of chives can be more.

9. Pour about 1/2 tablespoons of soy sauce on the side of the pot, so that the hot pot can pick up the soy sauce to add flavor to the rice and stir fry it quickly.

10, add 1/3 yaozhu silk, leave 1/3 yaozhu silk, then soak it evenly and take it out of the pot.