Ingredient
200g scallops
1/3 cup diced Choi Sum Stems
2 bowls cold steamed rice
1 egg (beaten)
grated garlic
2 salted duck egg yolks
Seasoning
3/4 tsp salt
2 tsps light soy sauce
pinch pepper
a few drops of sesame oil
1 tbsp water
Method
Scald the scallops and dice. Scald the diced Choi Sum Stems. Rinse with cold water and set aside.
Steam salted duck egg yolks until done and crush them with a fork.
Heat 1 tbsp of oil in a wok. Stir fry garlic until fragrant. Add diced scallops and stir fry briefly. Set aside.
Heat 1 tbsp of oil in a wok. Pour in beaten egg and stir fry until it is half cooked. Pour in the cold steamed rice. Add diced scallops and Choi Sum stems. Stir fry further. Add seasoning and mix well.
Finally add crushed salted duck egg yolks until rice is dry. Serve.
