With the perfect combination of fresh seafood, colorful vegetables, and aromatic seasonings, Fried Rice with Scallops is sure to become a favorite at your table.
Why Fried Rice with Scallops?
Fresh Seafood:
When it comes to seafood, scallops take center stage in this recipe. Their sweet taste adds a luxurious twist to the familiar fried rice. Not only do they bring a burst of flavor, but they also provide a delightful contrast in texture.
Nutritional Boost:
Scallops are not only delicious but also packed with essential nutrients. Rich in protein, vitamin B12, and omega-3 fatty acids, they contribute to a well-balanced and healthy meal.
Gather all Ingredients
To get started, you’ll need the following ingredients:
Scallops, brown rice, olive oil, carrots, green peas, eggs, onion, garlic, soy sauce (I use Kikkoman Lite Soy Sauce), fish sauce (I use Red Boat Fish Sauce), salt, black pepper, and green onions.
- Fresh Scallops: start with high-quality fresh scallops for the best taste. Look for firm and translucent scallops, free from any odor.
- Cooked Rice: I like to use day-old brown rice for the perfect texture. The slight firmness of day-old rice ensures that each grain remains separate, preventing a mushy texture in your fried rice.
- Vegetables: add a colorful array of vegetables such as carrots and peas enhance both the flavor and visual appeal of this dish.
- Aromatics: garlic and green onions bring depth and fragrance to this recipe. They’re key to elevating the overall taste.
- Soy Sauce and fish sauce: these two ingredients are the secret sauce for an authentic and savory flavor profile.
How to make this Recipe:
- Cook scallops
Heat 1 teaspoon of olive oil in a large non stick frying pan on medium high heat. Season the scallops with salt and pepper and add them to the pan. Cook for a minute until they start to brown. Turn them once and cook for a minute on the other side. Remove them from the pan and keep on a plate.
- Add rice and vegetables
Add cooled rice to the pan. Stir-fry for about 2 minutes. In the center of the skillet, make a large well. Add 1 teaspoon of olive oil. Once hot, add onion, garlic, and carrots, stir fry in the center of the pan for 1 minute, then mix with the rice to combine.
- Cook eggs
Make another large well in the center and pour in beaten eggs. Allow it to sit for about 30 seconds, then gradually stir to create small scrambled egg pieces, stir to combine with the rice.
- Finish cooking and enjoy
Add in soy sauce and fish sauce, stir to combine. Add scollops and peas, stir and cook until warmed through, about 2 minutes. Taste and season with salt and black pepper to taste. Garnish with green onions and serve immediately.
Common Questions
Yes, you can use frozen scallops. Thaw them completely and pat them dry before cooking to avoid excess moisture, which can prevent proper searing.
Yes, you can add other seafood like shrimp, crab, or squid. Cook each type of seafood separately to ensure they are cooked properly before combining them with the rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out.
More Seafood Recipes you will Enjoy!
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Fried Rice with Scallops
Ingredients
- 1 pound bay scallops or sea scallops (rinsed and patted dry)
- 2 cups cooked brown rice (chilled)
- 2 teaspoons olive oil
- ¾ cup carrots (chopped)
- ½ cup frozen green peas
- 2 eggs (lightly beaten)
- ⅓ cup onion (finely diced)
- 2 cloves garlic (finely chopped)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- Salt and black pepper to taste
- Chopped green onions or chilies (for garnish)
Instructions
- Heat 1 teaspoon of olive oil in a large non stick frying pan on medium high heat. Season the scallops with salt and pepper and add them to the pan. Cook for a minute until they start to brown. Turn them once and cook for a minute on the other side. Remove them from the pan and keep on a plate.
- Add cooled rice to the pan. Stir-fry for about 2 minutes. In the center of the skillet, make a large well. Add 1 teaspoon of olive oil. Once hot, add onion, garlic, and carrots, stir fry in the center of the pan for 1 minute, then mix with the rice to combine.
- Make another large well in the center and pour in beaten eggs. Allow it to sit for about 30 seconds, then gradually stir to create small scrambled egg pieces, stir to combine with the rice.
- Add in soy sauce and fish sauce, stir to combine. Add scollops and peas, stir and cook until warmed through, about 2 minutes.
- Taste and season with salt and black pepper to taste. Garnish with green onions and serve immediately.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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