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.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Asian Fusion, Vietnamese

Keyword: scallop fried rice

Servings: people

Calories: 177kcal

Author: Sophie Pham

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

US Customary - Grams

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