Rehydrate your dried scallops until they are soft and easily pliable. Pat dry excess moisture and shred into thin strands. Set aside.
Slice gai lan stems into 1/4" discs and set those aside.
Crack 3 egg whites into a bowl and set aside.
Add 1 tbsp of neutral oil to a pan over medium high heat and saute your scallops for 1 minute. Add your gai lan stems and cook until they are soft, about another 1-2 minutes. Set aside in a bowl.
Over medium high heat, add 1 tbsp of oil and cook your egg whites and set to the side of the pan, then add 2 cups of day old rice. Add another 1 tbsp of oil and fry 2-3 minutes.
Add back your scallops and gai lan stems, then season with sugar, msg, and salt to taste. Garnish with fresh scallions and enjoy!