I have a habit of welcoming people home with food. It’s how I show care without needing many words. This hibachi-style scallops and bacon fried rice is one of those meals that feels like a celebration the moment it hits the plate. The mix of crispy rice, smoky bacon, and tender scallops makes it feel special without turning cooking into a long project.
I usually make this when I want something fun and comforting at the same time. Cooking it feels relaxed, and the smell alone pulls everyone toward the kitchen.
Why This Hibachi-Style Meal Feels So Good
This dish brings together contrast in the best way. Crisp rice meets soft scallops. Salty bacon balances the richness of butter and eggs. Every bite has texture and warmth.
Another reason I love this meal is prep. Once everything is ready, cooking moves fast. That makes it perfect for evenings when you want to enjoy the process instead of rushing through it.
Ingredients You’ll Need
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4 cups cooked jasmine rice, fully cooled
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1 pound sea scallops
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6 strips bacon
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2 large eggs
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1 small onion, diced
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3 tablespoons soy sauce
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1 tablespoon fresh lemon juice
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1 teaspoon fresh ginger, minced
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2 cloves garlic, minced
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2 tablespoons butter
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Oil for cooking
Keeping the rice cold helps it crisp instead of turning soft.
Getting Everything Ready First
I prep everything inside before cooking. Rice gets cooked early and chilled. Scallops get patted dry so they sear properly. The sauce comes together quickly with soy sauce, garlic, ginger, and lemon juice.
I pour a few spoonfuls of that sauce over the scallops and let them sit briefly. The rest stays ready for the rice later.
How I Cook Hibachi-Style Fried Rice
I heat the cooking surface until it’s hot enough to sizzle. Oil goes down first, followed by onion, rice, and eggs. I keep the rice moving so it cooks evenly and starts to crisp.
Butter and the remaining sauce go in next. This step gives the rice that familiar hibachi flavor and color.
Cooking the Bacon and Scallops
Bacon cooks right next to the rice until crisp. Once done, I pull it off to cool.
Scallops go onto the hot surface where the bacon cooked. They sear fast, about a minute per side. That quick cook keeps them tender inside with a golden crust outside.
The bacon gets crumbled and mixed back into the rice at the end.
Serving Ideas From My Table
This dish shines on its own. I usually serve it straight from the pan with a creamy dipping sauce on the side. That extra sauce brings everything together and makes the meal feel complete.
Helpful Tips From My Kitchen
Cold rice makes a big difference for texture.
Dry scallops sear better and stay tender.
Keep everything moving during cooking so nothing sticks.
Scallops cook fast, so stay close to the pan.
FAQs
Can this be made without a flat top?
Yes. A large skillet or wok works well.
What type of rice works best?
Jasmine rice gives great texture and aroma.
Can the scallops be skipped?
Shrimp or chicken pieces work nicely as swaps.
How do leftovers keep?
Store in the fridge for up to two days and reheat gently.
Hibachi Scallops and Bacon Fried Rice
This hibachi-style scallops and bacon fried rice brings bold griddle flavors straight to your table.
Ingredients
- ¾ cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 pound scallops, side muscle removed and patted dry
- 4 cups cooked and cooled jasmine rice
- 6 slices bacon
- 2 large eggs
- 1 onion, diced
- 2 tablespoons butter
- ½ cup soy sauce
- 1 tablespoon minced garlic or garlic paste
- 1 tablespoon minced ginger or ginger paste
- 1 tablespoon lemon juice
- Vegetable oil or sesame oil, as needed
Instructions
- In a small bowl, whisk together the mayonnaise, ketchup, sugar, paprika, and garlic powder until smooth, then refrigerate until ready to serve. In another bowl, mix the soy sauce, garlic, ginger, and lemon juice until combined.
- Toss the scallops with a small portion of the soy mixture and set aside. Preheat a flat top grill or large griddle over medium-high heat until hot.
- Add a drizzle of oil, then spread the rice over the surface along with the diced onion and eggs, cooking while stirring until the eggs are set and everything is well mixed. Lay the bacon strips on the grill and cook until crisp, turning as needed.
- Add the remaining soy sauce mixture and butter to the rice, continuing to cook and flip until the rice is hot and slightly crisp. Remove the bacon, let it cool briefly, then chop and stir it into the rice.
- Place the scallops onto the hot grill where the bacon cooked and sear quickly until golden on both sides. Transfer the rice and scallops to plates and serve warm with the yum yum sauce on the side.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 973Total Fat 49gSaturated Fat 12gUnsaturated Fat 37gCholesterol 183mgSodium 3104mgCarbohydrates 94gFiber 2gSugar 9gProtein 40g
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.
Final Thought
Hibachi scallops and bacon fried rice feels like a meal meant to be shared. It’s comforting, rich, and full of texture without feeling complicated. When I want to cook something that brings people together around the table, this dish always delivers.
