Ingredients
57g honey-glazed ham
38g dried baby shrimps
38g conpoys (dried scallops)
57g green onions, chopped
38g fresh green peas
38g Chinese XO chili sauce
228g egg whites
228g rice, pre-cooked and cooled
½ tsp. salt
1 tsp. chicken powder
Preparation
Lightly beat the egg whites, set aside.
Dice and stir-fry the ham, set aside.
Deep fry baby shrimps until crisp, set aside.
Rinse the conpoys, coat with cornstarch, deep-fry and then tear into shreds. Set aside.
Heat wok again, add oil and, when hot, sauté chopped onions and peas. Add rice and stir fry until hot (about 5-6 minutes). Add other ingredients with the exception of the conpoys. Fry together until hot and season with salt and chicken powder. Dish out, topped with the crisp conpoys.
