Scallop Fried Rice

Ingredients

• 113 gmedium scallops, patted dry (about 10 medium sea scallops)
• as neededcooking oil
• 2 largeeggs, beaten
• 1½ tablespoonsdiced yellow onion
• ½ tablespoonminced garlic
• 210 gday-old, refrigerated cooked rice (1½ cups; about 7½ oz)
• ¼ teaspoonsalt
• ¼ teaspoonfish sauce
• 1 teaspoonsoy sauce
• 2 tablespoonschopped spring onions
• to tasteblack pepper

Instructions

1. 1

   Slice the scallops

   Cut the scallops horizontally into pieces about ⅓ inch thick. Sprinkle them with a small pinch of salt and pepper.

2. 2

   Sear the scallops

   Heat a heavy-based pan over medium heat until very hot. Raise the heat to medium-high or high and add enough cooking oil to coat the pan. When the oil is hot, sear or sauté the scallops briefly, for about 15–20 seconds on each side, then transfer them to a clean plate.

3. 3

   Scramble the eggs

   Use the same pan or a clean one, set it over medium heat and add about 1 teaspoon of oil. Pour in the beaten eggs, swirl the pan and scramble briefly. Take the eggs off the heat while they are still soft and slightly runny, then transfer them to a clean plate.

4. 4

   Fry the aromatics

   Heat a little more oil in the pan and add the diced onion. Stir and cook until fragrant, then add the garlic and stir for several seconds until fragrant. Add the rice and toss and stir constantly for about 1 minute, breaking up any clumps.

5. 5

   Season the rice

   Sprinkle the remaining salt over the rice and stir well for 30 seconds. Add the fish sauce and soy sauce, then keep stirring and tossing for a couple of minutes. Taste and adjust the seasoning as needed.

6. 6

   Return eggs and scallops

   Add the scrambled eggs and break them into small pieces as you toss them quickly with the rice for a few seconds. Add the seared scallops and stir for about 30 seconds to distribute them and combine the flavours.

7. 7

   Finish and serve

   Stir in the chopped spring onions and black pepper. Transfer to serving plates and serve straight away.

What is scallop fried rice?

Fried rice is a familiar dish across many Asian cuisines, built around cooked rice quickly tossed with seasonings and other ingredients. This version brings together scallops, egg and spring onion for a seafood-focused take.

The method makes the most of a hot pan and chilled, day-old rice: the scallops are seared briefly, while the rice gets a short, flavourful fry. The quick cooking helps keep the seafood tender and the egg soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 177 calories, 11g protein, 25g carbs, 3g fat.

Rice provides most of the carbohydrates, while the scallops and eggs contribute protein. The eggs and cooking oil provide much of the fat; serve the rice with vegetables for a more balanced plate.

Why use day-old rice?

Chilled rice is firmer and less moist than freshly cooked rice, so it is easier to break up and toss in the pan without turning mushy. Separate any clumps before adding it, using your fingers or a spoon.

Sear the scallops briefly

Dry the scallops before slicing so excess moisture does not interfere with searing. Cutting them into even pieces helps them cook quickly and consistently.

Scallops need only a short time in the hot pan. Remove them after about 15–20 seconds per side, then return them near the end so they warm through without spending too long in the pan.

Keep the eggs soft

Scramble the eggs just until they are set around the edges but still soft and a little runny. They will cook further when tossed with the hot rice, so taking them off the heat early helps avoid dry, firm curds.

Build flavour in stages

Onion first: stir it in the oil until fragrant before adding the garlic. The garlic needs only several seconds in the pan before the rice goes in.

Seasoning next: the fish sauce and soy sauce are added after the rice has been tossed and salted. Stir continuously so the seasonings spread through the grains rather than collecting in one spot.

Serve it straight away

This dish is best served as soon as it is finished, while the scallops are tender and the rice is hot. For a fuller plate, serve it alongside a simple vegetable dish or a crisp salad.

Recipe notes & tips

• Pat the scallops thoroughly dry before slicing.
• Have the eggs, sauces and aromatics ready before heating the pan, since the cooking moves quickly.
• Break up chilled rice clumps before they go into the pan.
• Keep the scallops in a single layer while searing so they cook evenly.
• Add the scallions at the end to preserve their fresh flavour.

Variations

• Add vegetables: Toss in finely diced vegetables with the onion and cook until tender.
• Use prawns: Swap the scallops for peeled prawns and sear them until just cooked.
• Make it spicier: Add chilli with the garlic for a hotter finish.
• Add sesame: Finish with a small drizzle of sesame oil for a toasted aroma.
• Use brown rice: Replace the white rice with chilled cooked brown rice.

Common mistakes to avoid

• Wet scallops: They can release moisture instead of searing; pat them dry before they go into the pan.
• Overcooked scallops: They can turn firm; sear them briefly and return them only near the end.
• Fresh, warm rice: It can clump and become soft; use chilled day-old rice as directed.
• Burnt garlic: It can become bitter; stir it for only several seconds before adding the rice.
• Dry eggs: They continue cooking in the rice; remove them while still soft and slightly runny.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1 day. Reheat thoroughly in a pan until steaming hot; avoid repeated reheating.

Frequently asked questions