This Scallop Fried Rice is one of those recipes that looks impressive but is actually super easy to pull off. Sweet little scallops cooked in their shells add such a special touch to basic fried rice, turning it into something that could easily pass as a restaurant dish. It’s the kind of meal I make when I want to treat myself without putting in hours of work.
If you’ve got leftover rice in the fridge and a bag of frozen scallops on hand, you’re already halfway there. The rice gets crispy in hot butter, then mingles with eggs, stir-fried veggies, and a soy-garlic-ginger sauce. The scallops steam open right on top, releasing their briny flavor into everything. And honestly, it’s ready in under 30 minutes — a win on busy nights or when guests pop in unexpectedly.
Where I Get My Scallops
I always keep a stash of frozen swimming scallops in the freezer. These are the pink-shelled beauties that come flash-frozen in their shells, and they cook straight from frozen. Here in India, they’re not super common, but if you’re in coastal areas or sourcing from specialty seafood suppliers, they’re worth getting your hands on. If not, you can absolutely use small shucked scallops or even shrimp — the idea is to use something sweet and seafood-y to make the dish shine.
Ingredients You’ll Need
Here’s what you’ll need to bring this fried rice to life:
- SwimmingScallops – I use frozen-in-shell scallops, which I rinse briefly and toss in whole. The shells open as they steam, and the presentation is always a conversation starter.
- ColdCookedRice – Leftover rice works best. I usually make extra rice the night before knowing I’ll fry it up the next day.
- Butter – This adds a richness and helps crisp the rice. I prefer it over oil here.
- Garlic, Ginger, Onion, Carrot, Tomato, GreenOnion – These are my go-to base veggies, but feel free to toss in anything you need to use up from the fridge.
- SoySauce and ChickenStock – These make up the sauce that brings it all together. The stock helps mellow out the soy so it’s not too salty.
- Eggs – Adds richness and binds the rice beautifully.
How I Make It – Step by Step
I like to use a large frying pan or wok for this — the bigger, the better. More surface area means more crispy bits, and that’s where the magic happens.
First, I heat butter until it starts to sizzle, then toss in the cold rice. It’s important to leave it alone for a bit so it gets some nice golden edges. I don’t stir it constantly — letting it sit helps it develop those crunchy bits everyone fights over.
Once the rice starts to crisp, I add chopped onions and carrots and let them soften. Then I pour in the beaten eggs and stir quickly so the egg coats all the grains. It gives the whole dish a gorgeous golden hue.
Finally, I nestle the frozen scallops into the rice and pour over the soy-ginger-garlic mixture. I crank the heat back up and let it cook just until those shells pop open. That’s it. No fancy tricks — just timing and heat.
Once most scallops have opened, I turn off the heat and serve immediately with a sprinkle of green onions. If a few scallops are stubborn and stay closed, I gently pry them open with a small spoon — they’re safe to eat, just being shy.
Real-Life Cooking Tips That Help
- Start with cold rice – This is key. Warm rice turns to mush. If you’re making rice fresh, spread it out on a tray and stick it in the fridge for 30 minutes.
- Use a hot pan – High heat is your best friend for getting crispy rice. Don’t crowd the pan or it’ll steam.
- Don’t overcook the scallops – As soon as the shells open, pull the pan off the heat. Overdone scallops go rubbery fast.
- Drain the scallops well – I give them a quick rinse under cold water and let them sit in a colander for 5 minutes so they don’t add extra liquid to the rice.
Swaps That Work
- No butter? Use vegetable oil or ghee.
- No scallops in shell? Use small shucked scallops or even peeled shrimp.
- No chicken stock? Plain water works, but add a pinch of sugar or a dash of fish sauce for depth.
- No soy sauce? I’ve used tamari or light soy interchangeably depending on what’s in the pantry.
Fun Ways to Change It Up
This fried rice is a blank canvas. Here’s how I tweak it depending on my mood or what’s in the fridge:
- Spicy – A squeeze of sriracha or a pinch of chili flakes adds a great kick.
- Nutty – Top with crushed roasted peanuts or sesame seeds for a bit of crunch.
- Herby – A handful of cilantro, mint, or Thai basil at the end makes it feel extra fresh.
- Veg-Loaded – Toss in bell peppers, zucchini, mushrooms — whatever needs using up.
Storing and Reheating
Scallops taste best freshly cooked, but leftovers still hold up if you reheat them right.
I store the fried rice in an airtight container in the fridge and reheat it in a hot frying pan with a splash of water or stock — not the microwave, because that tends to overcook the scallops.
I usually don’t freeze this one — the texture of scallops changes after freezing and thawing, and the rice can go mushy.
Questions You Might Have
What if some scallops don’t open while cooking?
They’re safe to eat! Unlike mussels or clams, these swimming scallops are alive when harvested and frozen right away, so you don’t have to discard unopened ones. I gently wedge them open with a small spoon if needed.
Can I use brown rice or cauliflower rice instead?
Brown rice works great, but it needs to be cold and cooked a little drier than usual. I’ve tried cauliflower rice too — it doesn’t get crispy the same way but still tastes delicious.
Can I make this ahead?
You can prep the sauce and chop the veggies earlier in the day, but don’t cook the scallops ahead of time. They’re best made fresh and served right away.
Let me tell you — this is one of those recipes that makes you feel like you’ve done something fancy without actually spending hours in the kitchen. It’s quick, delicious, and a great way to use up what’s already in your fridge. Give it a shot and let the scallops do the impressing for you.
Scallop Fried Rice
Sweet, tender scallops meet savory ginger and soy in this quick and flavorful fried rice that comes together in just 30 minutes.
Ingredients
- 1.5 lb swimming scallops,frozen in shell (approx 4 cups)
- ½ c onion,diced
- ½ c carrot,diced or slivered
- 3 tablespoon butter
- 2 c cooked and cooled rice (long grain rice such as jasmine rice)
- 3 eggs
- salt and pepper to taste
Fried Rice Seasoning
- 1 clove garlic,crushed or ½ teaspoon dry powdered garlic
- 1 teaspoon ginger,fresh grated or ½ teaspoon dry powdered ginger
- 1 tablespoon soy sauce
- 3 tablespoon chicken stock
- ½ c tomato,diced
- ¾ c green onions aka scallions
Instructions
- Grab a large wok or your biggest frying pan—more surface area helps keep the rice from turning soggy. Melt the butter over high heat until it’s bubbling, then toss in the cold rice.
- Stir to coat every grain in the butter. Keep the heat high and allow the rice to develop some crisp edges. Try not to stir too often—you want those golden bits.
- Once the rice starts to crisp (around 5 minutes), lower the heat to medium and stir in the diced carrot and onion. Let everything cook for about 5 more minutes, stirring occasionally.
- While that’s happening, beat the eggs in a bowl so they’re ready to go.
- Pour the beaten eggs over the rice and stir right away to coat everything evenly.
- Add in the scallops and gently distribute them throughout the rice. Press everything down lightly with your spatula. Pour over the soy mixture, turn the heat back up to high, and let it cook until the scallops pop open—this usually takes about 5 minutes.
- Once the scallops have opened, you're good to go. Serve immediately, garnished with extra scallions if you like.
Notes
- West Coast wild scallops are glazed in sea water to preserve freshness.
- Before cooking, give them a quick rinse under cold water in a colander to remove the excess sea water, but keep them frozen.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 516Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 163mgSodium 437mgCarbohydrates 78gFiber 4gSugar 2gProtein 18g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
