Scallop Fried Rice
Sweet swimming scallops, ginger and soy elevate humble fried rice to guest worthy status. A simple one pan meal that's done in 30 minutes. This serves 2 main courses or 4 as a side dish.
This dish was created by Sabrina Currie at West Coast Kitchen Garden.  For more detailed step by step instructions, with cooking tips, substitutions and more, check our her original recipe.
Ingredients
Fried Rice Seasoning
Instructions
- Use a large wok or the largest frying pan you have. (More surface area will help keep your rice from getting soggy.) Heat your butter on high until bubbling, then dump your cold rice in and stir to coat the grains in butter. Keep the heat on high and let your rice start to crisp a little. Don't stir too often because you want to achieve crisp bits.
- Once your rice is starting to get a few crispy bits (about 5 minutes), turn heat to medium, add in carrot and onion and stir occasionally. Cook 5 more minutes. Meanwhile crack and beat eggs in a bowl for the next step.
- Next, pour the beaten eggs over and quickly stir to coat the rice.
- Finally, add all the scallops, toss and flatten gently with your spatula once evenly distributed through the rice. Pour the soy mixture over, turn heat back up to high and let cook until scallops are open, approximately 5 minutes.
- Once scallops are open, this fried rice is done. Serve immediately garnishing with fresh scallions if desired.
Nutrition Facts
- Amount Per Serving
- Calories 272kcal
- % Daily Value *
- Total Fat 12g19%
- Cholesterol 151mg51%
- Sodium 508mg22%
- Potassium 286mg9%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 11g22%
- Vitamin A 3507 IU
- Vitamin C 9 mg
- Calcium 63 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
West Coast Wild Scallops are glazed in fresh sea water to seal in freshness. Right before making this rice, run them under cold water in a colander for a couple of minutes, just long enough to rinse the sea water off but keep them frozen. Leave them in the colander to drain until you are ready to cook them. This will prevent too much water and salinity in your finished dish.
Any remaining scallops that haven't opened can be wedged open with a small fork wedged into the small gap near the hinge of the scallop then twisted
