Scallop Fried Rice
Easy, quick, and delicious restaurant-style scallop fried rice. Ready in 10 minutes! A great way to use leftover rice.
Servings: 3
Calories: 289kcal
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.
Video
Nutrition
Calories: 289kcal | Carbohydrates: 33g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 351mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg