Fried Rice with Scallops
This Fried Rice with Scallops is loaded with flavor and veggies, and only takes 20 minutes to make! It is so much better and healthier than takeout.
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.