Scallop Fried Rice
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
3 people
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Calories
177 kcal
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Course
Main Course
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Cuisine
Asian, Vietnamese
Scallop Fried Rice
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This Scallop Fried Rice is very quick and easy to make for daily meals. It is also great for special occasions.
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Ingredients
- 4 oz medium scallops, pat dry (about 10 medium sea scallops)
- cooking oil
- 2 large eggs, beaten
- 1 1/2 tablespoons diced yellow onions
- 1/2 tablespoon minced garlic
- 1 1/2 cups day-old, refrigerated cooked rice (about 7.5 oz or 210g)
- 1/4 teaspoon salt
- 1/4 teaspoon fish sauce
- 1 teaspoon soy sauce
- 2 tablespoons chopped scallions
- black pepper
Instructions
- Slice scallops in half horizontally into ⅓ inch pieces. Sprinkle a small pinch of salt and pepper over the scallops.
- Place a heavy bottomed pan over medium heat and let it heat up until very hot. Increase the heat to medium-high to high heat, and then add some cooking oil to coat the pan. Once the oil is hot, add scallop slices and sear (or sauté) very briefly, about 15-20 seconds each side. Transfer to a clean plate.
- You can use the same pan or use a clean pan instead. Place over medium heat and add about 1 teaspoon of oil. Add the beatened eggs, swirl and scramble briefly and remove from the heat while the eggs are still soft and a little runny. Transfer to a clean plate.
- Heat some more oil in the pan, and then add diced onions. Stir and cook until fragant, then add minced garlic. Stir for several seconds until fragrant, then add rice. Stir and toss constantly to break up the rice for about a minute.
- Sprinkle the remaining salt over rice and stir well for 30 seconds. Add fish sauce and soy sauce, and continue to stir and toss constantly for a couple minutes. Adjust the seasonings to taste.
- Add scrambled eggs to the pan, break up the eggs into small bits and toss quickly with the rice for a few seconds. Then add seared scallops and stir for about 30 seconds to distribute the scallop slices and let the flavors fuse.
- Stir in chopped scallions and black pepper. Transfer to serving plates and serve right away.
Notes
- You can also toss the fried rice with some sate sauce before serving for some heat and additional flavors.
- For the best texture, I recommend using jasmine rice and use less water when cooking the rice in your rice cooker, about 10-15% less. Once the rice has been cooked, open the rice cooker and let all the steam evaporate. Spread the rice thinly on a plate or tray to cool them a little more, and then either chill in the refrigerator if you don't need to cook it the same day or put in the freezer if you need to cook soon.
Nutrition Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
25g
(8%)
Protein
11g
(22%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
118mg
(39%)
Sodium
536mg
(22%)
Potassium
175mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
200IU
(4%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 536mg | 22% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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