Quick and easy Scallop fried rice ready in 10 minutes! This delicious Chinese-style Scallop fried rice recipe is one of the popular take-out in Chinese restaurants.
This recipe is also a great way to use your leftover rice!
Ingredients of Scallop Fried Rice
Cooked Rice- a day-old refrigerated or frozen. You can use Jasmine rice, long-grain, or brown rice. It is important to use dry and not wet or overcooked rice. You don’t want a mushy fried rice.
Scallop– I use bay scallops in this recipe. You can use large scallops, but those can be a bit pricey it depends where you live.
Eggs– the scrambled egg is a classic ingredient of fried rice that most people preferred to add.
Vegetables– onion and green peas or add minced garlic for more flavour. Vegetables you can also add, carrots, corn, bell pepper and beans. Scallion and parsley for garnish
Fried Rice sauce– light or dark soy sauce, oyster sauce, and sesame oil (optional).
How to make Scallop Fried Rice
- Rinse the bay scallops, pat dry, and set aside. In a soy dish, mix the fried rice sauce ingredients until well blended.
- Pre-heat the wok on medium-high heat. Add 1 tbsp canola oil. Cook the beaten eggs and set them aside.
- Add the bay scallops and cook for a couple of minutes and set them aside.
- Add 1/2 tbsp of canola oil. Saute onion until soft then add the cooked rice. Stir-fry for 3 minutes.
- Add frozen green peas and stir-fry with the rice for 2 minutes.
- Drizzle the fried rice sauce and pour a tsp of cooking wine on the side of the wok. The alcohol will evaporates but it will season the wok and the rice will absorb the smell of the cooking wine. Continue stir-frying for 2 minutes. You can also add the cooking wine to the fried rice sauce mixture if you like a stronger flavour of the cooking wine.
- Add the cooked bay scallops and scrambled eggs. Stir-fry for a minute then turn off the heat.
- Garnish with chopped scallion and chopped parsley.
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Scallop Fried Rice
Watch How to Make It
Equipment
- Wok
Ingredients
- 2 cups Cooked rice Jasmine or long-grain rice, refrigerated or frozen
- 150 g bay scallops
- 1 clove garlic minced, optional ingredient
- 2 tbsp onion finely chopped
- 1½ tbsp canola oil
- ½ green peas frozen
- 2 eggs beaten
- 1 tsp Salted Shao xing cooking wine
- 1 stalk scallion
- 1 tbsp parsley chopped
Fried rice sauce
- 1 tsp oyster sauce
- 1 tsp soy sauce
- ½ tsp sesame oil
Instructions
- Rinse the bay scallops, pat dry, and set aside.
- In a soy dish, mix the fried rice sauce ingredients until well blended.
- Pre-heat the wok on medium-high heat. Add 1 tbsp canola oil. Cook the beaten eggs and set aside.
- Cook the bay scallops for a couple of minutes and set aside.
- Add 1/2 tbsp of canola oil. Saute onion until soft then add the cooked rice. Stir-fry for 3 minutes.
- Add frozen green peas and stir-fry with the rice for 2 minutes.
- Drizzle the fried rice sauce.
- Pour a tsp of cooking wine on the side of the wok. Continue stir-frying for 2 minutes.
- Add the cooked bay scallops and scrambled eggs. Stir-fry for a minute then turn off the heat.
- Garnish with chopped scallion and chopped parsley.
