Scallop Fried Rice

Fried rice with scallops in grey bowl with fork and spoon.

5 from 2 votes

Scallop Fried Rice is a quick and easy recipe reminiscent of your favorite Chinese food. With scallops, veggies, bacon, egg, rice and sauce.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Chinese, Western

Keyword: fried rice with scallops, scallop fried rice

Servings:

Calories: 767kcal

Author: Adrianne

Ingredients

Sauce

1 tablespoon oyster sauce Note 1
1 tablespoon soy sauce Note 2
1 tablespoon Chinese cooking wine Note 3
1 tablespoon Worcestershire sauce Note 4
2 teaspoon sesame oil Note 5

Scallop Fried Rice

2 tablespoons peanut oil Note 6
500 grams/ 1 pound scallops Note 7
¼ teaspoon salt Note 8
½ teaspoon black pepper also Note 8
4 eggs free range, whisked, Note 9
1 tablespoon garlic Note 10
½ large onion peeled and diced, Note 11
1 cup bacon diced, Note 12
2 cups frozen mixed vegetables Note 13
4 cups day old rice this is the cooked amount, Note 14

Garnish (optional):

1 cup green onions green bits only, tips trimmed, finely sliced, Note 15

Instructions

Sauce: add the oyster sauce, soy sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small glass and use a mini whisk to combine then set aside.
Scallops: place a large sauté pan on the stove top, turn the heat to high, add the peanut oil, scallops, salt and pepper. Cook the scallops using a pair of tongs or silicon turner to flip them halfway through cooking. They will take 4-5 minutes to cook. Once done, transfer them out of the pan and into a paper towel lined bowl.
Eggs: crack each egg into a small bowl and use a fork to gently whisk. Then pour the whisked eggs into the hot pan and scramble them as they cook, using the silicon turner to break them into small pieces as you go. Once the eggs are cooked, transfer them out of the pan onto a plate.
Garlic, onion and bacon: without rinsing or cleaning the pan add the garlic, onion and diced bacon, stirring and letting cook for 1 minutes.
Frozen vegetables: next add the frozen peas, carrot and corn to the pan and let them thaw and cook in the pan (1-2 minutes).
Rice and sauce: once the vegetables have softened add the cooked rice to the pan and pour the sauce over the top. Take a couple of minutes to gently fold the rice into the bacon and vegetable mix.
Eggs and scallops: once the rice is consistently mixed in add the cooked scrambled egg and cooked scallops back to the pan. Stir to fold these into the rice and allow them to heat through.
To serve: once the dish is heated through, sprinkle some sliced green onions across the top of the scallop fried rice, provide bowls, forks and spoons for serving.

Notes

Note 1 - Oyster sauce: thick, rich and commonly used in Asian recipes.
Note 2 - Soy sauce: this is regular soy sauce. You can use dark soy sauce which will make the dish have a darker appearance colour wise. In which case I would do a straight switch from soy to dark soy ie using 1 tablespoon of dark soy. Not both as we don't want to make the dish too salty.
Note 3 - Chinese cooking wine: also known as Shaoxing wine. You will find it in the Asian foods section of the supermarket. It has a sweet flavor from the addition of caramel and is pale brown in colour.
Note 4 - Worcestershire sauce: not common or regularly found in fried rice recipes. However, this sauce is known to give recipes a little oomph. It does the trick with oomph for this recipe too.
Note 5 - Sesame oil: a lovely light and aromatic oil used for flavor in the sauce.
Note 6 - Peanut oil: we use the peanut oil to lightly sear the scallops on the stove top.
Note 7 - Scallops: these delightful seafood are juicy and soft when cooked. You will be able to get them from the deli section where the other seafood is or from your local fish monger. You can lightly rinse these before adding to the pan, in which case you need to pay them dry as to not add excess moisture to the pan as this will prevent them searing.
Note 8 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
Note 9 - Garlic: you can use 2 fresh garlic cloves finely chopped, chunky chopped jarred garlic or minced garlic, whichever suits you best.
Note 10 - Onion: 1 large onion cut in half, peeled and diced will do the trick.
Note 11 - Bacon: store bought diced bacon is easy and requires no chopping.
Note 12 - Frozen vegetables: I like to use a combination of frozen peas, corn and carrot. They add colourful pops of brightness to the recipe.
Note 13 - Eggs: we want to use free range eggs. We whisk them then scramble them in the hot pan.
Note 14 - Rice: the best rice to use to make fried rice is rice that was cooked the day before. This gives it a chance to dry out and crisp up a little. I use 2 cups of basmati rice cooked in 3 cups of water in a microwave rice cooker for 12 minutes. I then remove this, let it cool slightly, then pop it in the fridge to use the next day.
Note 15 - Green onions: we use these to garnish the top of the dish for serving. You can also use chopped cilantro (coriander) as an alternative.

Nutrition