This Scallop Fried Rice is very quick and easy to make for daily meals. It is also great for special occasions.
The first ingredient you will need to prepare is the rice. In a good fried rice dish, the grains should barely clump together while still retaining their shape and soft-chewy texture. That’s why I like to use long-grain rice (such as jasmine rice) that is day-old and refrigerated.
Home kitchens don’t have powerful stoves as those in restaurants, making it difficult to achieve a perfect texture for fried rice. To help with this, I highly recommend using less water when cooking the rice in your rice cooker, about 10-15% less.
The second main ingredient is scallop. I like to use medium-sized sea scallops, and it’s fine to use frozen ones. The rest of the ingredients are just eggs and typical Asian seasonings and aromatics.
For this scallop fried rice recipe, make sure you pick a heavy-bottomed pan and give it enough time to heat up. Then give the scallops a very quick sear or sauté over high heat. Don’t overcook, or they will turn rubbery. After that, scramble the eggs briefly and remove from the heat while they are still soft and a little runny.
Now, it’s time to fried the rice. Sauté garlic and onions until fragrant, then add the rice. Stir and toss constantly to break up the rice. It’s best not to overfill your pan with rice, or it will be more difficult to toss and get a good texture.
Season the rice with some soy sauce and fish sauce. Finally, add the scrambled eggs and seared scallops and stir to distribute evenly.
I also like to stir in some chopped scallions and freshly cracked pepper. Serve right away!
Here are my other favorite fried rice recipes:
I’d love to hear what you think about the dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Scallop Fried Rice
- 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 cup 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
- 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.