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A healthy and tasty fried rice recipe with succulent scallops. The perfect use for leftover rice and bits of veg you have lying in the fridge.
10 people made this
- 250g leftover brown basmati rice, chilled for at least 1 hour
- 2 tablespoons olive oil
- 1 knob butter
- 160g raw scallops
- 2 garlic cloves, crushed
- 1 medium onion, sliced
- 2 spring onions, chopped
- 2 medium carrots, chopped into small pieces
- 3 tenderstem broccoli, chopped to pieces
- 1 egg, beaten
- 150g cubed ham or cooked prawns
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- salt and black pepper to taste
- sesame seeds
MethodPrep:25min ›Cook:20min ›Ready in:45min
- Take the rice out of the fridge and pour it into a mixing bowl.
- Break up large clumps of rice and separate the grains with a fork.
- Preheat a large wok over high heat for about 90 seconds. Swirl in the oil and let it heat up for about 30 seconds.
- Reduce heat to medium, add a knob of butter and swirl it around, then add the scallops. Cook for about 2 minutes, then flip them and cook for another 2 minutes.
- Add garlic and onion and stir until fragrant, about 30 to 45 seconds. Add the carrots and broccoli, cook until tender, about 3 to 5 minutes. Pour the ingredients in the bowl and put it aside.
- Wipe the wok with a clean cloth and then break the egg into the wok, and quickly whisk the egg to scramble until almost cooked through, about 45 seconds to 1 minute.
- Add the ham or prawns, followed by the rice, stirring and tossing between each addition.
- Add the sauces, sesame oil and salt and pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and coloured and heated through, about 4 to 6 minutes. Taste and adjust seasonings if necessary.
- Serve immediately. For a nice presentation, pour it in a bowl. Put a plate over the bowl and flip it. Finally, sprinkle sesame seeds on top.
You can add chicken instead of ham or prawns. If using chicken, use leftover, chopped cooked chicken. Or, pre-cook a chicken thigh by pan-frying in the wok at the very beginning, then removing from the heat and chopping into strips.
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Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯)
Dig into this Dried Scallop and Egg White Fried Rice loaded with crispy golden scallop threads and fluffy egg white clouds! It’s a festive fried rice that’s then topped with fish roe for an exciting flavour pop!
Pan-Fried Scallops Recipe With Herbed Brown Rice
Scallops taste like the sea &mdash in a good way. Saltwater practically oozes out of them when eaten, and when cooked to perfection, they are light and buttery to the palate. Similar to shrimp, these shellfish are simple to cook. Simply sauté for about 3 minutes per side in a medium-hot pan with butter or olive oil, and this delicacy is ready to eat.
Scallops are heart healthy, rich in vitamin B12, omega-3s, potassium and magnesium (which contributes to improved cardiovascular health), and have anti-inflammatory properties.
If your scallops are frozen, thaw them in cool water for 1 hour prior to cooking. Pat them dry and season with a little salt and pepper, or herbs and spices of your choice. To broil or grill, cook for 6 to 8 minutes (3 to 4 minutes per side), just until they&rsquove turned white and opaque.
I liked this a lot but won't rate it because I did something slightly different. (The previous reviewer had pointed out the strangeness of adding rice to the stir-fry, an observation with which I agreed. ) I left the rice on the side, added a bit more of the oil and soy sauce, and made this with tofu instead of scallops. I also added a jalapeno and half of a lemon's juice. I would have enjoyed the left overs but my boyfriend came home and happily ate it all up! Always a good sign. This came out with the perfect amount of heat (I love spicy food. ) Oh yeah - I used broccoli, too, because I had it in the house and it's less expensive. (Steamed before put into the pan)
I'll give this 3 forks because it's easy to make and tastes good, but this is a seriously strange recipe. Why add the rice right in to the stir-fry? Why not make the stir fry (possibly making it a bit "saucier" by adding a little bit of broth and cornstarch) and then serve it over the rice? Then you don't have to go through the extra step of cooking, then cooling the rice beforehand. This would keep better as leftovers, too (no waterlogged rice). Also, Iɽ decrease the ginger to 1/2T and add 1/4 tsp crushed Szechuan peppercorns.
Very tasty. I followed the recipe exactly except I used tofu instead of scallops (boyfriend is allergic to shellfish). It was hearty and filling, but felt very healthy. The broccolini was crisp and delicious. The more heat, the better!
Excellent dish. Really good bay scallops are easily overpowered. There is more than enough seasoning in the recipe as written. Adding more would make the scallops insignificant. We used twice as many scallops - 1 1/2 lbs for three people with the same amount of rice and veggies. It was perfect. Do not add the extra salt at the end. The soy adds more than enough salt.
This is definitely a keeper. Easy to make and delicious. I added one chopped jalapeno to the vegetable mixture to "spice it up" and doubled the ginger and garlic. Also threw in a half cup of chopped cilantro. Very good!
this was awesome! I was going to save some for lunch the next day but I ended up eating it all! I used broccolli, and I didn't have the oriental sauce, so I omited that but it needed extra soy sauce in place of that. I used a jalepeno instead of crushed red pepper. and olive oil instead of veg. deeeeelicious!
Really good, i added slivered almonds, sesame seeds, cilantro and chives for more texture and flavor
I was a great, easy, and tasty. Don't need the scallops for a quick side dish. Just enough of spicy. I agree this is easy for company because it make ahead, quick cook, and colorful.
We thought this rice was very good. I made it without the scallops, just as a side dish with pork chops. I cut the broccolini in thirds. Very easy to make for company as you can do so much of the prep in advance.
I like to serve this recipe for dinner parties because it's unique yet easy to make. the actual cooking time is very fast, so I can fry it up while my guests are there and serve it hot. I have always substituted true broccoli for broccolini however.
I, too used jasmine rice, since that's what I had, a little extra garlic and ginger and double the red pepper flakes. When I saw FRESH bay scallops at the store today I couldn't pass up this recipe. A real keeper!
Great for leftover rice. Spicy and delicious. I used baby broccoli and frozen seafood medley from Trader Joe's (shrimp, scallops, and calamari)and it was just delicious. I would imagine this is a great way to transform leftovers and stuff in the freezer into microwavable lunches for the week.
Super easy, common ingredients, very adaptable. Nothing special(basic "asian flavors") even with extra garlic, ginger and pepper flakes. Used bulghur since that's what I had on hand and broccoli because that's all I could today. Healthful, satisfying but I won't be making this recipe again.
This was easy to prepare and good. Used broccoli and more scallops
Have made this with broccolini and scallops, and again with shrimp and just broccoli (husband didn't like the broccolini). With the shrimp version I used white jasmine rice cooked in canned chicken broth, and added some sliced mushrooms with the rest of the veggies. We love both versions. I would also like to try using asparagus in place of the broccolini. YUM!
This is a great fast dish with fantastic flavours. I used rappini for extra spice and used Tamari soy (just because I like the flavour it imparts better). Used Nova Scotia dry scallops which were exceptional.
I loved the flavors. Broccolini isn't in season here, so used broccoli instead. Worked great. Next time I'll sear diver scallops and use the rice and broccolini or broccoli as a side dish. Bay scallops are hit or miss here.
A quick and yummy recipe. A good way to use left over rice. I would use a little less soy sauce next time.
Very simple and satisfying. I might add more ginger next time. Would be good with chicken or tofu too.
This was really good and really easy. I added more garlic and ginger, otherwise it was exactly as written. This would be good with chicken or tofu, perhaps even better. One note, my husband and I managed to finish this amount between the two of us. Iɽ double it if I was going to serve this as the main course for four.
Nice, but probably would not pricey, wonderful scallops for such a casual meal.
I doubled the garlic and ginger, and used jasmine rice which gave a wonderful scent. Apologies to the Chefs who did this originally! Definitely a keeper!!
- vegetable oil for frying
- 2 cups buttermilk
- 2 cups all-purpose flour
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- 12 large fresh scallops
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture roll around until thickly coated.
Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.
- 4 tablespoons margarine
- 3 cloves garlic, minced
- 1 large onion, minced
- ½ cup dry white wine
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup grated Romano cheese
- 1 (10.75 ounce) can chicken broth
- 1 pound bay scallops
- 1 pound linguine pasta
- ¼ cup chopped fresh parsley
In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
Add chicken broth and scallops increase heat and boil rapidly for 7 to 8 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
Reduce heat for scallop mixture and add parsley place sauce on top of linguine. Sprinkle with remaining cheese serve.
Next lay 6 strips of bacon on the griddle.
Also add the remaining soy sauce mixture and some butter to the rice. Just keep flipping the rice and check the bacon for when it’s ready to flip.
You know how Dory just keeps swimming?! Well you are are just going to keep on flipping…both the rice and the bacon.
Once the bacon looks done remove it so it can cool.
While the bacon cools add the scallops where the bacon was so they can cook in the bacon grease.
These will cook very quickly, only about a minute per side.
I mean, just take a moment to admire the sear that the Blackstone creates on these gorgeous scallops!
Crumble the bacon into the fried rice and we are ready to eat!
Before starting this meal I made a homemade yum yum sauce. Simply whisk together mayo, ketchup, sugar, pakrika, and garlic powder.
Pepperoni Fried Rice with Scallops and Garlic Aioli
Pepperoni is a smoky, slightly spicy American variety of salami with both cured beef and pork seasoned with spices like paprika. I buy pre-diced pepperoni or cut it myself rather than use the lay-flat thinly sliced pepperoni.
Like paella, this crispy rice is topped with a garlic aioli. Rather than making aioli from scratch with egg yolks and oil I opt for a short cut. I simply whisk a little olive oil into mayonnaise for a quick version of “aioli”. This recipe is inspired by a dish I had at my new favorite Italian place in the West Village of New York, Don Angie.
When cooking with scallops look for “dry packed” as they won’t contain any preservatives or additives. I order from The Scallop Guys , a sustainable company based out of Boston with fresh and 100% natural Atlantic sea scallops. They come frozen, portioned out into individual packages for easy serving.
Day old rice is best for making crispy rice because it’s had time to dry out. If you use “just cooked” rice it will continue to steam rather than crisp up.
For a shortcut to make crispy rice on the same day, spread the cooked rice out on a baking sheet then freeze for 10 to 15 minutes and then continue with the instructions below.
15 Ways to Make the Best Fried Rice Ever
Fried rice often ends up being an afterthought. But here's the thing &mdash really good fried rice can totally handle the spotlight. In fact, it wants to be front and center, filling your dinner plate with all kinds of deliciousness. Let the fried rice have what it wants, already. Let it shine. Let it take on new personas and flavors. Let it be even more awesome than take-out.
These completely awesome fried rice recipes will take your rice to all kinds of delicious places.
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Guess what? This fried rice isn't even rice at all. Just 'cause it looks like rice and talks like rice actually doesn't make it rice. But it is just as awesome and perfect for when you want a grain-free dinner.
Guess what? You don't even have to fry your fried rice &mdash you can bake it! Yeah, crazytown, but it's true. You will love, love, love this rice. Love.
Fried rice is a great dumping ground for random ingredients lying around your kitchen. And guess what &mdash all those random ingredients will come together and do wonderful things.
Take your fried rice south of the border for something really tasty.
This simple fried rice features oh-so-delicious crab paired with yummy sweet peas.
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This fried rice dish is most certainly filling enough for dinner and features Thai flavors, which are most definitely feature-worthy flavors.
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Teriyaki chicken is the best, especially when it appears on a bed of flavorful rice. Dinner and lunch at work the next day are ready to go.
Jane Maynard is a food blogger at This Week for Dinner and Babble, a writer and designer, and a lover of all things chocolate.
Pineapple Black Fried Rice with Scallops
2 tablespoons olive oil
1 large onion, diced (2 cups)
2 cloves garlic, minced
1 bird’s eye chili, seeded and minced
1 cup shelled edamame, cooked
½ cup carrot, julienned
1 cup shredded Savoy cabbage
3 cups cooked black rice, refrigerated on a baking sheet for at least 2 hours
1 cup bean sprouts
1 cup pineapple, small diced
2 scallions, sliced
¼ cup soy sauce
1 teaspoon sweet chili sauce
½ pound scallops quartered
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the onion and season with salt and cook, stirring often, until the onion has become translucent, 2 to 3 minutes.
- Stir in the garlic and chile and cook until the garlic is fragrant but not browned, about 1 minute.
- Add the edamame, carrot, and cabbage and cook, stirring constantly, until the vegetables are tender, 3 to 4 minutes.
- Stir in the rice and cook over high heat, stirring to completely incorporate the rice and vegetables.
- Add the scallops, bean sprouts, pineapple, scallions, and soy sauce.
- Cook over medium- high heat, stirring constantly, until heated through, about 2 minutes.
- Once all of the ingredients are heated through, press the rice mixture down with your spatula to toast and caramelize the rice.
- Let the packed rice sit for 2 to 3 minutes, then turn the rice, press, and continue on the other side.
- Remove from the heat one the rice is sizzling hot and toss in the sweet chili sauce right before serving.
JJ’s Tip: Day old rice tends to dry out which is better for making fried rice.