Scallop fried rice is easy enough for everyday cooking and perfect for special occasions. Loaded with tender scallops , rice and veggies, this 20-minute dish makes a great meal but can also be served as a side dish.
Better Than Take Out Fried Rice
While my whole family loves Chinese take-out, I love this fried rice even more. Scallop fried rice is simple to make as I use leftover or frozen already prepped rice, frozen veggies and scallops that cook in minutes. With just a few more ingredients, you have a complete meal and dinner is on the table in 20 minutes!
If you are a scallop lover, you've already discovered what all the hype is about. Scallops are sweet, buttery, and when cooked right, practically melt in your mouth. You are in for a real treat if you are new to scallops. This scallops and rice recipe is a great introduction, and you can click to learn more about choosing, buying and cooking scallops.
I use Peruvian bay scallops in this recipe as they are smaller and less expensive than the larger sea scallops. You can use larger scallops but might want to cut them in half before searing them.
- Olive Oil – Or use your favorite light, neutral-flavored oil.
- Bay Scallops – Bay scallops are small and cook quickly. I like to use Peruvian bay scallops as they are a bit larger than regular scallops.
- Salt and Pepper – For seasoning the scallops.
- Rice – I typically use a long-grain white rice such as jasmine rice or if I want to go healthier, I use brown rice. Cook the rice at least a day ahead of time and chill it in the refrigerator until ready to use. You can also use pre-cooked frozen rice purchased at your grocery store or precook and freeze your own for easy meal prep.
- Garlic – Freshly minced garlic adds lots of flavor.
- Mixed Vegetables – I always keep a few bags of frozen mixed vegetables in the freezer. Choose your favorite blend to add to this scallop fried rice.
- Eggs – Lightly beaten and scrambled eggs are a must for fried rice.
- Soy Sauce – You can substiture tamari, gluten free soy sauce or liquid aminos if you prefer the taste or wish to make this a gluten-friendly dish.
- Green Onion – Chopped green onion add a bright color to this scallops and rice dish.
- Sesame Oil – Finishing this scallop fried rice with sesame oil brings out the traditional Asian flavor you'll love.
How To Make Scallop Fried Rice
- Saute the scallops. Heat olive oil in a pan or wok on medium high heat and saute scallops for a minute or two until they start to brown. Remove to a plate and set aside.
- Add the veggies and rice. Add the frozen veggies, cooked rice and garlic to the pan and saute for about 5 minutes or until veggies are tender and heated through.
- Add the egg. Push veggies and rice to one side of the pan and add the eggs, stirring until well scrambles. Combine the egg with the rive and veggie mixture.
- Season the rice. Add soy sauce, green onion and sesame oil to season and flavor the rice. Mix together until all is heated through and push to half of the pan then return the scallops to the empty side of pan to warm though and finish browning, taking care not to overcook them.
- Serve the scallop fried rice. Remove from the heat and season with more salt and pepper (if necessary) before serving. Serve scallops mixed in or on top of the rice mixture.
Tips For Making Scallops and Rice
- Bay scallops are very small and cook quickly. Do not overcook scallops or they will become chewy and rubbery.
- You can buy fresh or frozen scallops. If using frozen scallops, defrost them completely. The best way to do this is to put them in a container overnight in your refrigerator.
- Throughly dry the scallops before quicking. The key to a good sear is a hot pan and dry scallops. You can pat them dry with paper towels.
- You don't need to use a wok but it can make preparing this recipe easier.
- Swap scallops for shrimp or even bits of crab meat.
- Cook rice in advance and chill it. Chilled rice fries better.
- You can freeze rice for up to three months. Defrost overnight in the freezer.
- Swap out the soy sauce for a gluten free alternative to make this dish gluten free.
- Want more classic Asian flavor? Add a bit of fresh ginger to the rice when you add the garlic.
What To Serve With Scallop Fried Rice
- Easy Wonton Soup Recipe - Made in 10 Minutes! - Perfect to serve before the fried rice.
- Air Fryer Frozen Green Beans - This easy side dish goes great.
- Kani Salad - This Japanese crabstick salad is a perfect appetizer to serve before having the Scallop Fried Rice.
- Fried Wontons from Rasa Malaysia
More Asian Scallop Recipes
- Seared Asian Scallops with Spinach
- Pan Seared Thai Chili Scallops from Sweet C's Designs
- Scallops and Soba Noodles from Savor the Best
The next time you get a craving for your favorite Asian flavors, grab some fresh scallops and give this Chinese take-out style meal a try. Making homemade Asian food can be really easy if you have the right ingredients.
If you like this scallop fried rice recipe, please leave a 5-star rating.
Scallop Fried Rice
- 1 tablespoon olive oil
- 16 ounces small bay scallops, patted dry
- salt and pepper
- 3 cups cooked rice (chilled)
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 green onion, chopped
- 2 teaspoons sesame oil
- Heat the olive oil in a large non stick frying pan or wok on medium high heat. Season the scallops with salt and pepper and add them to the pan. Cook for a minute so they start to brown and juices are released. Turn them once and cook for a minute on the other side. Remove them from the pan and keep on a plate.
- Add the frozen veggies, cooked rice and garlic to the pan. Saute on medium heat for about 5 minutes or until veggies are tender.
- Push veggies and rice to one side of the pan and add eggs. Cook for 3 minutes and stir well so that the eggs get well scambled. Cook for another minutes or until eggs are cooked through. Mix the eggs in with the rice mixture.
- Add soy sauce, green onion and sesame oil. Mix together until all is heated through. Push rice to one side of the pan then add scallops to the other side. Cook for another minute until scallops are fully cooked and browned but make sure not to overcook them.
- Remove from the heat and season with more salt and pepper if necessary. Serve the scallops mixed in or on top of the rice.
Thanks for stopping by! Subscribe to Jersey Girl Cooks if you would like more recipes and cooking tips sent to your email. You can also order my Super Easy Cookbook for Beginners and follow me on social media - Facebook, Twitter, Pinterest and Instagram.