Fried rice with conpoy and egg white from Lucky Peach Magazine, Fall 2015 (#16): The Fantasy Issue (page 24) by Corey Lee

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Scallops soak overnight. Deleted URL 7/5/20 KMcG

  • Rinshin on August 14, 2016

    I was curious about Chef Corey Lee's method of soaking dried scallops (conpoy) in water (normal) overnight and then steaming them (can be bought on amazon and Japanese markets) with chicken stock added. I used beef stock. I really liked the method and will be using this when I need to add dried scallops to my recipes. I normally use reconstituted dried scallops in my Asian dumpling recipes and soups and never added to fried rice. The rice recipe itself was very simple fare coming at the end of the courses to satisfy people who needs more food. It was quite bland except the taste of scallops coming through. The fried rice was fine, but I needed to add few more ingredients to make it tasty to be served as regular fried rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.