Scallop Fried Rice
Use leftover rice and frozen veggies to make this super quick scallop and rice dinner.
Servings: 4
Calories: 392kcal
Cost: $18
Ingredients
- 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
Instructions
- 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.
Notes
Brown or white rice can be used.
Nutrition
Calories: 392kcal | Carbohydrates: 51g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1034mg | Potassium: 556mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4789IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 3mg