Scallop Fried Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
The recipe begins by heating butter in a large wok or pan to coat chilled, cooked jasmine rice, encouraging lightly crispy edges by allowing the rice to sit undisturbed. Adding diced carrots and onions enhances sweetness and texture. Beaten eggs are poured in and stirred to distribute a creamy binding layer. Frozen scallops are rinsed briefly to remove excess saltwater and added last, cooking until they open, ensuring tenderness without overcooking.
The seasoning combining soy sauce, chicken stock, minced garlic, ginger, and diced tomato imparts a savory and aromatic quality that complements the sweetness of the scallops. Fresh scallions added at the end add a mild onion brightness as garnish.
This fried rice serves well as a main course and benefits from cold rice which prevents sogginess. Keeping scallops slightly frozen before cooking reduces excess moisture, maintaining a balanced texture. Serving immediately is advised to preserve the crisp and tender components.
Ingredients
- 3 tablespoon butter
- 2 c rice Long grain rice such as jasmine rice, cooked and cooled
- ½ c onion diced
- ½ c carrot diced or slivered
- 3 egg
- 1.5 lb scallops approx 4 cups, swimming, frozen in shell
- salt to taste
- black pepper to taste
Fried Rice Seasoning
- 1 tablespoon soy sauce
- 3 tablespoon chicken stock
- 1 clove garlic or ½ teaspoon dry powdered garlic, crushed
- 1 teaspoon ginger or ½ teaspoon dry powdered ginger, fresh grated
- 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
- Rinse scallops briefly under cold water to remove glaze but keep them mostly frozen for cooking.
- Drain scallops in a colander until ready to cook to avoid extra moisture in the dish.
- If scallops do not open when cooked, gently wedge open at hinge with a fork to check doneness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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