Tender Scallop Fried Rice with Oyster Sauce
Easy Frozen Scallop Fried Rice Recipe: Elevate with Oyster and Sriracha Sauce
Today, we’re making a satisfying and delicious fried rice using frozen scallops! Adding just a few scallops to your fried rice significantly boosts its flavor and nutritional value. We’ll use the foolproof combination of oyster sauce and sriracha sauce for a deep, savory flavor. The subtle heat from the sriracha sauce cuts through any richness, leaving a clean and pleasant finish. This scallop fried rice is perfect for a delightful meal. Let’s get cooking!
Main Ingredients- 4 frozen scallops (approx. 100g)
- 1/4 onion
- 1/4 carrot
- 1/4 zucchini
- 2-3 florets of broccoli
- 1 Tbsp cooking wine (mirin or sake)
- Pinch of black pepper
- Pinch of sesame seeds
Seasoning for Fried Rice- 2/3 Tbsp oyster sauce
- 1/2 Tbsp sriracha sauce
- 2/3 Tbsp oyster sauce
- 1/2 Tbsp sriracha sauce
Cooking Instructions
Step 1
First, to create aromatic scallion oil for the fried rice, finely chop the green onions.
Step 2
Wash and finely dice the onion, carrot, zucchini, and broccoli. Aim for a texture that isn’t too fine so there’s a slight bite. Separate the broccoli into small florets.
Step 3
Thaw the frozen scallops by placing them in their sealed bag under cold running water for about 5 minutes until softened. Be careful not to over-thaw, as they can become mushy.
Step 4
Cut the thawed scallops into bite-sized pieces, similar in size to the diced vegetables. To remove any fishy odor and tenderize them, toss the scallops with 1 Tbsp of cooking wine and a pinch of black pepper, then let them marinate briefly.
Step 5
Heat 1-2 tablespoons of cooking oil in a pan over medium-low heat. Add the chopped green onions and slowly cook to create fragrant scallion oil. It’s important to cook them gently without burning.
Step 6
Once the scallion oil is fragrant, add all the diced vegetables to the pan. Sprinkle with a pinch of salt and stir-fry until the vegetables become translucent. This process brings out their natural sweetness.
Step 7
When the vegetables are almost cooked, add the marinated scallops. Stir-fry together just until the scallops change color and are cooked through. Overcooking scallops can make them tough, so cook them quickly.
Step 8
Now, add the cooked rice to the pan. Use a spatula to break up any clumps of rice and stir-fry until it’s well combined with the vegetables and scallops. The key is to stir-fry the rice so it’s fluffy and not sticky.
Step 9
Finally, add 2/3 Tbsp of oyster sauce and 1/2 Tbsp of sriracha sauce. Stir-fry quickly to ensure the seasoning is evenly distributed throughout the rice. You can adjust the amount of sriracha sauce to your preference. A sprinkle of sesame seeds on top adds a nice finishing touch and visual appeal.
