Scallop Fried Rice
Ingredients
- 1 tablespoon olive oil
- 16 ounces small bay scallops
patted dry
- salt and pepper
- 3 cups cooked rice
chilled
- 2 cloves garlic
minced
- 2 cups frozen mixed vegetables
- 2 large eggs
lightly beaten
- 2 tablespoons soy sauce
- 1 green onion
chopped
- 2 teaspoons sesame oil
Directions
- 1
Heat the olive oil in a large non stick frying pan or wok on medium high heat. Season the scallops with salt and pepper and add them to the pan. Cook for a minute so they start to brown and juices are released. Turn them once and cook for a minute on the other side. Remove them from the pan and keep on a plate.
- 2
Add the frozen veggies, cooked rice and garlic to the pan. Saute on medium heat for about 5 minutes or until veggies are tender.
- 3
Push veggies and rice to one side of the pan and add eggs. Cook for 3 minutes and stir well so that the eggs get well scambled. Cook for another minutes or until eggs are cooked through. Mix the eggs in with the rice mixture.
- 4
Add soy sauce, green onion and sesame oil. Mix together until all is heated through. Push rice to one side of the pan then add scallops to the other side. Cook for another minute until scallops are fully cooked and browned but make sure not to overcook them.
- 5
Remove from the heat and season with more salt and pepper if necessary. Serve the scallops mixed in or on top of the rice.
Scallop Fried Rice
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Ratings & Reviews
Based on 8 ratings
Rating Breakdown
About this Recipe
Craving a lightning-fast, incredibly satisfying weeknight meal that tastes like it took hours? This Scallop Fried Rice recipe is your answer, transforming simple ingredients into a delicious, restaurant-worthy dinner in no time. It's the perfect way to use up leftover rice and create something truly special.
The magic of this dish lies in its clever use of everyday pantry staples and fresh seafood. By starting with chilled cooked rice, you ensure a perfect, non-soggy texture every time, a fundamental secret to great fried rice. The quick-cooking bay scallops and convenient frozen mixed vegetables make this a truly "super quick" dinner solution, perfect for busy evenings.
You'll discover a harmonious blend of savory and umami flavors in every spoonful. The tender, sweet bay scallops are perfectly complemented by the aromatic garlic and the rich, nutty notes of sesame oil and soy sauce. Expect fluffy rice grains, interspersed with crisp-tender vegetables and soft, scrambled egg, creating a delightful textural contrast. This isn't just a meal; it's a comforting yet vibrant experience, designed to bring a smile to your face without demanding much of your time.
While the bay scallops shine here, you can easily adjust this recipe to your preferences. Feel free to incorporate different types of frozen vegetables, such as corn, peas, or edamame, to vary the texture and color. For a deeper umami punch, consider adding a dash more soy sauce, or for a brighter finish, a squeeze of lime juice. If you're sensitive to salt, you can adjust the amount of added salt and pepper to taste.
This Scallop Fried Rice is an ideal choice for a cozy weeknight dinner or a quick family meal when time is of the essence. Serve it as a stand-alone dish, perhaps garnished with extra chopped green onions for a fresh, aromatic finish.