Scallop Fried Rice
User Reviews
5.0
78 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 people
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Calories
272 kcal
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Course
Main Course
Scallop Fried Rice
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Sweet swimming scallops, ginger and soy elevate humble fried rice to guest worthy status. A simple one pan meal that's done in 30 minutes. This serves 2 main courses or 4 as a side dish.
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Ingredients
- 3 tablespoon butter
- 2 c cooked and cooled rice Long grain rice such as jasmine rice
- ½ c onion, diced
- ½ c Carrot, diced or slivered
- 3 eggs
- 1.5 lb Swimming Scallops, frozen in shell (approx 4 cups)
- salt and pepper to taste
Fried Rice Seasoning
- 1 tablespoon soy sauce
- 3 tablespoon chicken stock
- 1 clove garlic, crushed or ½ teaspoon dry powdered garlic
- 1 teaspoon Ginger, fresh grated or ½ teaspoon dry powdered ginger
- ½ c tomato, diced
- ¾ c green onions aka scallions
Instructions
- Use a large wok or the largest frying pan you have. (More surface area will help keep your rice from getting soggy.) Heat your butter on high until bubbling, then dump your cold rice in and stir to coat the grains in butter. Keep the heat on high and let your rice start to crisp a little. Don't stir too often because you want to achieve crisp bits.
- Once your rice is starting to get a few crispy bits (about 5 minutes), turn heat to medium, add in carrot and onion and stir occasionally. Cook 5 more minutes. Meanwhile crack and beat eggs in a bowl for the next step.
- Next, pour the beaten eggs over and quickly stir to coat the rice.
- Finally, add all the scallops, toss and flatten gently with your spatula once evenly distributed through the rice. Pour the soy mixture over, turn heat back up to high and let cook until scallops are open, approximately 5 minutes.
- Once scallops are open, this fried rice is done. Serve immediately garnishing with fresh scallions if desired.
Notes
- West Coast Wild Scallops are glazed in fresh sea water to seal in freshness. Right before making this rice, run them under cold water in a colander for a couple of minutes, just long enough to rinse the sea water off but keep them frozen. Leave them in the colander to drain until you are ready to cook them. This will prevent too much water and salinity in your finished dish.
- Any remaining scallops that haven't opened can be wedged open with a small fork wedged into the small gap near the hinge of the scallop then twisted
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
30g
(10%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
151mg
(50%)
Sodium
508mg
(21%)
Potassium
286mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3507IU
(70%)
Vitamin C
9mg
(10%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 508mg | 21% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3507IU | 70% |
| Vitamin C | 9mg | 10% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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