Steps

1. Prepare 2 cups of rice that has been soaked.
   🕒 01:40
2. In a rice cooker (or pot), combine 2 cups of rice, 1 can of canned scallops (total weight 70g) with their liquid, adjust to the standard water level, and cook the rice.
   🕒 02:03
3. In a frying pan, add 3 tbsp of white sesame oil and 1 can of canned scallops (total weight 70g) with their liquid. Heat over low heat. [Key Tip!] Adding the scallops before turning on the heat prevents oil splattering.
   🕒 02:19
4. Add the scallop meat and gently cook in the oil and moisture.
   🕒 02:40
5. Once the liquid from the canned scallops has evaporated and the mixture is bubbling, add 10g of dried sakura shrimp. Stir-fry over low heat until the sakura shrimp absorb the oil and scallop essence and plump up.
   🕒 03:01
6. Once the sakura shrimp have plumped, add 1 tsp of grated ginger and 1 tsp of minced garlic, and continue to stir-fry.
   🕒 03:32
7. Add a pinch of salt and a pinch of black pepper to adjust the flavor.
   🕒 03:57
8. When there is no more liquid, add 1/3 tsp of sugar and 1 tbsp of butter. Stir until melted, then turn off the heat. The XO sauce is complete.
   🕒 04:47
9. In a bowl, whisk 3 eggs.
   🕒 05:27
10. Add 2 tbsp of the prepared XO sauce to the beaten eggs and mix well.
    🕒 05:40
11. Serve the cooked scallop rice into bowls.
    🕒 05:55
12. Heat a frying pan over medium-high heat and add 1 tbsp of white sesame oil.
    🕒 06:34
13. Pour in the egg mixture with XO sauce and quickly stir-fry until it's semi-cooked. [Key Tip!] To achieve a creamy texture, remove from heat when it seems slightly undercooked.
    🕒 06:40
14. Place the semi-cooked omelet over the rice.
    🕒 07:08
15. Garnish with torn 2-3 shiso leaves and serve.
    🕒 07:08