Fried rice has always been my “everything in the fridge” solution, but the first time I tossed scallops into the mix, it stopped being just a weeknight meal and turned into something special. I remember making it on a Friday night when friends came over unexpectedly — I had leftover rice, a couple of vegetables, and a bag of frozen scallops I’d been saving. Within 30 minutes, the kitchen smelled amazing, and everyone thought I’d planned a seafood feast.
The sweetness of scallops pairs beautifully with the savory soy, ginger, and garlic base. Plus, keeping the scallops in their shells until cooking not only makes for a beautiful presentation but also adds a subtle briny depth to the rice. It’s the kind of dish that looks impressive but is secretly very simple.
Ingredients You’ll Need
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Swimming scallops in shell – Frozen is fine, just rinse to remove the seawater glaze.
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Cold cooked rice – Day-old is best for fried rice as it keeps the grains separate. Jasmine is my favorite.
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Butter – For richness and golden bits in the rice.
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Garlic & ginger – The aromatic backbone of the dish.
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Carrot & onion – For color, sweetness, and crunch.
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Eggs – Lightly beaten for a fluffy coating on the rice.
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Soy sauce – Adds savory depth.
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Chicken stock – Helps distribute flavor without overpowering saltiness.
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Green onions – For fresh garnish.
Step-by-Step: How to Make Scallop Fried Rice
1. Prep the Scallops
Rinse scallops under cold water for a couple of minutes to remove the seawater glaze, then drain well in a colander until ready to cook.
2. Crisp the Rice
Heat butter in a large wok or skillet over high heat. Add cold rice, stirring to coat each grain. Let it sit for short intervals to develop crispy bits before stirring again.
3. Add Vegetables
Once the rice has some golden edges, reduce heat to medium. Add carrot and onion, cooking for about 5 minutes, stirring occasionally.
4. Stir in Eggs
Pour beaten eggs over the rice and quickly stir so they coat each grain evenly, turning the rice a sunny yellow.
5. Add Scallops & Sauce
Scatter the scallops over the rice, pour the soy sauce and chicken stock mixture evenly, and turn the heat back to high. Cook for about 5 minutes, or until the scallops open.
6. Serve
Once the scallops open, remove from heat immediately to prevent overcooking. Garnish with chopped green onions and serve hot.
Why This Recipe Works
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Cold rice prevents clumping and gives the perfect fried rice texture.
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Double cooking texture – crisping the rice first adds bite before mixing in the delicate scallops.
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Shell-on scallops keep their sweet, ocean-fresh flavor while adding a restaurant-worthy presentation.
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Simple seasoning lets the scallops be the star without heavy sauces.
My Favorite Ways to Serve It
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As the main event with just a side of stir-fried greens.
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With a light starter like miso soup or cucumber salad.
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As part of a seafood spread alongside shrimp dumplings or steamed mussels.
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With chili oil or sriracha for a spicy kick at the table.
Easy Variations
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Spicy: Add a drizzle of sriracha or chili oil before tossing in scallops.
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Deluxe flavor: Finish with a teaspoon of sesame oil and fresh cilantro or basil.
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Extra crunch: Top with toasted cashews or sesame seeds just before serving.
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Shucked scallops: If using small shucked scallops, stir them in for 1–2 minutes until just opaque.
Storage Tips
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Best enjoyed fresh – scallops lose tenderness if reheated too much.
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Fridge: Store leftovers for 1–2 days in an airtight container.
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Reheat: Stir-fry quickly over high heat to revive the rice.
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Freezer: Not recommended, as scallops don’t freeze well once cooked.
Frequently Asked Questions
Do I have to use shell-on scallops?
No. Shucked scallops work fine — just add them towards the end so they don’t overcook.
Why does the rice need to be cold?
Cold rice fries better, staying separate instead of clumping.
What if some scallops don’t open?
Since swimming scallops are caught alive and safe to eat, you can gently pry them open with a fork.
Can I use frozen vegetables?
Yes, just thaw and pat dry before adding so they don’t make the rice soggy.
Scallop Fried Rice
Plump, tender scallops meet fluffy, buttery fried rice in this quick and impressive dish. With just one pan and 30 minutes, you’ll have a restaurant-worthy meal that works as a main for two or a flavorful side for four.
Ingredients
- 1½ lbs swimming scallops, frozen in shell (about 4 cups)
- 3 tbsp butter
- 2 cups cooked and cooled long-grain rice (like jasmine)
- ½ cup diced onion
- ½ cup diced or slivered carrot
- 3 large eggs, beaten
- Salt and pepper, to taste
- ½ cup diced tomato
- ¾ cup chopped green onions (scallions)
Fried rice seasoning:
- 1 tbsp soy sauce
- 3 tbsp chicken stock
- 1 clove garlic, crushed (or ½ tsp garlic powder)
- 1 tsp fresh grated ginger (or ½ tsp ground ginger)
Instructions
- If using frozen-in-shell scallops, rinse briefly under cold water to remove the sea glaze, then drain well in a colander until ready to cook.
- Heat a large wok or wide skillet over high heat and melt the butter until bubbling. Add the cold rice, tossing to coat in butter. Let it sit between stirs so the grains develop golden, crispy bits, about 5 minutes.
- Reduce heat to medium and stir in the carrot and onion. Cook another 5 minutes, stirring occasionally. Pour in the beaten eggs and quickly fold them through the rice until just set.
- Scatter the scallops over the rice, gently tossing to distribute. Mix the soy sauce, chicken stock, garlic, and ginger together, then pour over the pan. Turn the heat back to high and cook until the scallops open, about 5 minutes.
- Stir in the tomatoes, garnish with fresh green onions, and serve immediately while hot.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 507Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 232mgSodium 1595mgCarbohydrates 49gFiber 3gSugar 4gProtein 45g
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
This scallop fried rice is the kind of recipe that turns a humble weeknight staple into something dinner-party worthy. It’s quick, colorful, and full of fresh flavors — proof that you don’t need a long ingredient list to create something memorable. Next time you have leftover rice, let the scallops do the talking.
