Scallop Fried Rice

My oldest son’s girlfriend introduced us to this fried rice dish. I enjoyed it so much I had to recreate it at home. After tasting and figuring out the ingredients, I was quite confident that I would be able to make it at home. Unlike other fried rice dishes that I have made, this one has few simple ingredients. One thing noticeable about this dish was the absence of soy sauce, which was unusual for a Chinese dish. I was pressed for time when I made this dish but in less than half an hour, lunch was served. Simple but satisfyingly delicious!

Cooking Tips for Perfect Fried Rice

To achieve that ideal texture in your scallop fried rice, start with day-old rice if possible. Freshly cooked rice tends to be too moist, which can lead to clumping. Spread the rice on a baking sheet and let it cool if you must use fresh. Also, make sure to chop your vegetables and scallops into uniform sizes for even cooking. When stir-frying, keep the heat high and work quickly. This helps to create a lovely sear on the scallops while keeping the vegetables crisp. Use a non-stick pan or a well-seasoned wok to prevent sticking. Finally, adding the scallops last ensures they stay tender and juicy, rather than overcooked.

Ingredient Notes

The beauty of scallop fried rice lies in its simplicity. Fresh scallops are the star of the dish, so opt for high-quality ones from a reliable fish market. Look for scallops that are plump and have a slight sheen. For vegetables, feel free to customize based on what you have on hand. Peas, carrots, and bell peppers work well, but you can also try adding diced zucchini or green onions for extra flavor. If you want to enhance the dish without soy sauce, consider using a splash of fish sauce or a drizzle of sesame oil for added depth. Fresh herbs like cilantro or basil can elevate the dish even more.

Serving Suggestions

Scallop fried rice can stand alone as a satisfying meal, but pairing it with a few sides can make it even more enjoyable. Consider serving it alongside a light soup, like miso or a simple vegetable broth, to complement the flavors of the dish. A crisp green salad dressed with a tangy vinaigrette can also provide a refreshing contrast. If you want to make it more festive, add some sliced avocado or a side of pickled vegetables for an interesting twist. For a casual dinner, serve the fried rice in bowls and let everyone help themselves. It’s a fun way to enjoy this delicious meal while creating a relaxed atmosphere.

Frequently Asked Questions

What can I substitute for scallops?

If scallops aren’t your thing, shrimp works great as an alternative. You could also use tofu or chicken if you want a different protein.

How do I store leftover scallop fried rice?

Store any leftovers in an airtight container in the fridge for up to three days. Just reheat in a pan or microwave when you’re ready to enjoy it again.

Can I make scallop fried rice ahead of time?

It’s best to cook this dish fresh, but you can prepare the ingredients ahead. Chop your veggies and scallops, and have your rice ready to go for a quick cook when you’re ready to eat.

What should I serve with scallop fried rice?

This dish is filling on its own, but you can pair it with a light soup or a side salad for a well-rounded meal. A simple cucumber salad adds a nice crunch.

What are common mistakes to avoid when making fried rice?

Using freshly cooked rice is a common mistake, as it can get mushy. Also, be sure to keep your heat high while cooking to get that nice sear on the scallops and keep everything crisp.

Scallop Fried Rice

Liza A

Scallop fried rice is a delightful mix of tender scallops and fluffy rice, all tossed with fresh green onions and crispy lettuce for a satisfying bite. Quick to make and bursting with flavor, it’s a meal that feels fancy without the fuss.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Chinese

Servings 2 -3 servings

Calories 550 kcal

Ingredients

  

1x2x3x

• 1 lb scallops
• ½ tsp cornstarch
• ¼ tsp salt
• ¼ tsp white pepper
• 6 tbsp vegetable oil
• 4 egg whites lightly beaten with a pinch of salt
• 2 green onions sliced thinly
• 5 cups cold cooked rice
• 2 cups shredded lettuce
• Salt to taste
• Sesame oil for drizzling

Instructions

 

• Rinse scallops in cold water, drain thoroughly and pat dry with paper towels. Toss scallops with cornstarch, salt and white pepper in a bowl. Set aside.
• Heat 2 tbsp oil in a wok or 12-inch non- stick skillet over medium high heat. Add scallops and sear until lightly brown. Remove scallops from heat and set aside.
• Wipe wok with paper towels and then add and heat 2 tbsp oil. Add egg whites and stir-fry until medium cooked. Transfer to a plate.
• Add remaining 2 tbsp oil to the skillet. Add green onions; stir-fry for few seconds. Add rice and toss for 2 minutes, breaking up any clumps. Add shredded lettuce, scallops and egg whites; stir until well combined. Season with salt to taste and drizzle with sesame oil.
• Transfer to a serving plate and serve.
• Enjoy!

Nutrition

Calories: 550kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 1g

Keyword easy dinner, fried rice, one pot, scallops, seafood

Tried this recipe?Let us know how it was!