Scallop fried rice is a delightful twist on the classic fried rice dish, combining tender, seared scallops with fragrant rice and fresh vegetables. The sweet, delicate flavor of scallops pairs beautifully with savory soy sauce and aromatics, making this a quick and impressive meal for any occasion.
Ingredients
- 1 cup long-grain jasmine rice (uncooked)
- 10-12 large sea scallops (about 8 ounces), cleaned and patted dry
- 2 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup frozen peas and carrots mix, thawed
- 3 green onions, sliced (white and green parts separated)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional but recommended)
- 1 teaspoon toasted sesame oil
- Salt and freshly ground black pepper, to taste
- Fresh lime wedges (optional, for serving)
Instructions
- Cook the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook according to package instructions or use a rice cooker. Spread the cooked rice on a baking sheet to cool and dry slightly—preferably refrigerate for at least 1 hour or overnight for best texture.
- Prepare the scallops: Pat scallops dry with paper towels to ensure a good sear. Season lightly with salt and pepper on both sides.
- Sear the scallops: Heat 1 tablespoon of vegetable oil in a large non-stick or cast-iron skillet over medium-high heat. Once hot, add scallops in a single layer, leaving space between each. Sear without moving for about 2 minutes until a golden crust forms. Flip and cook another 1-2 minutes until opaque but still tender inside. Remove scallops from pan and set aside.
- Scramble the eggs: In the same skillet, add a little oil if needed. Pour in beaten eggs and scramble gently until just set but still moist. Remove and set aside with scallops.
- Sauté aromatics and vegetables: Add remaining 1 tablespoon vegetable oil to the skillet. Sauté minced garlic and white parts of green onions for about 30 seconds until fragrant. Add chopped onion and cook until translucent, about 2 minutes. Stir in peas and carrots and cook another 1-2 minutes until tender.
- Add rice and sauces: Increase heat to medium-high. Add the cooled rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, allowing the rice to get slightly crispy on the bottom. Pour in soy sauce, oyster sauce, and sesame oil, tossing to coat evenly. Season with salt and pepper to taste.
- Combine all components: Return the scrambled eggs and scallops to the pan. Gently fold everything together to warm through without breaking the scallops. Cook for an additional 1-2 minutes.
- Finish and serve: Stir in green parts of the sliced green onions and remove from heat. Serve immediately with optional lime wedges for a bright citrus finish.
Tips
- Use day-old rice: Freshly cooked rice is too moist and sticky for fried rice. Refrigerate cooked rice overnight or for at least 1 hour to dry it out for better texture.
- Don’t overcrowd the pan: Searing scallops properly requires space. Cook in batches if necessary to avoid steaming and ensure a golden crust.
- Substitutions: If scallops aren’t available, shrimp or firm white fish pieces work well. For a vegetarian option, omit seafood and add tofu or mushrooms.
- Adjust seasoning carefully: Soy sauce and oyster sauce add saltiness; start with less and add more as needed to avoid over-salting.
Serving Suggestions
Scallop fried rice is a complete meal on its own but pairs wonderfully with light Asian-inspired sides. Serve it alongside a crisp cucumber salad dressed with rice vinegar and sesame seeds or steamed bok choy with garlic. A simple miso soup or hot and sour soup also complements the flavors well. Garnish with extra green onions or chopped cilantro for freshness.
Variations
To customize this dish, try adding diced bell peppers or snap peas for extra crunch and color. For a spicy kick, include a teaspoon of chili garlic sauce or a dash of Sriracha during the stir-fry stage. Incorporate pineapple chunks and toasted cashews for a sweet and nutty twist. You can also swap jasmine rice for brown rice or cauliflower rice for a healthier alternative, adjusting cooking times accordingly.
Storage and Reheating
Store leftover scallop fried rice in an airtight container in the refrigerator for up to 2 days. Seafood-based fried rice is best eaten fresh to maintain scallop texture and flavor. When reheating, use a skillet over medium heat to warm the rice gently, stirring frequently to avoid drying it out. Add a splash of water or broth if needed to loosen the rice. Avoid microwaving as it can make scallops rubbery and rice dry.
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used but make sure to thaw them completely and pat them very dry before cooking to achieve a good sear. Excess moisture will cause steaming rather than browning.
What type of rice is best for fried rice?
Long-grain jasmine rice is ideal due to its fluffy texture and subtle fragrance. It holds up well to stir-frying without clumping. Avoid short-grain or sticky rice varieties as they tend to become mushy.
How do I prevent scallops from becoming rubbery?
Cook scallops quickly over high heat and avoid overcooking. They should be opaque and firm but still tender inside. Typically, 2-3 minutes per side is sufficient depending on size.
Can I make this recipe gluten-free?
Yes, substitute soy sauce with tamari or a gluten-free soy sauce alternative. Ensure oyster sauce is gluten-free or omit it. All other ingredients are naturally gluten-free.
Is it necessary to use eggs in fried rice?
Eggs add richness, texture, and protein but can be omitted or replaced with scrambled tofu for a vegan option. Adding eggs is traditional and enhances overall flavor.
Why do you recommend chilling the rice before frying?
Chilling the rice dries out excess moisture, which prevents clumping and promotes better frying texture. It also helps the grains stay separate and develop a slight crispness when stir-fried.
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