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Phone 972-473-2722

Fresh From The Sea

Scallop Fried Rice Recipe of the Week

Rick Oruch - Wednesday, March 06, 2019

Ginger Garlic Scallop Fried Rice

 Serves 4

  • 8 Scallops, cut horizontally in half
  • ¼ cup vegetable oil, plus 1 Tbsp.
  • 2 ounces ginger, minced
  • 1 ½ heads of garlic, minced (about ¼ cup)
  • 5 cups cooked white rice, cooled
  • 1 tsp soy sauce
  • 1 Tbsp. Shaoxing wine
  • 1/8 tsp freshly ground white pepper
  • 4 eggs, beaten
  • 3 Scallions, Finely chopped


  • Heat your wok over high heat. Add 1 tablespoon of oil to coat. Quickly stir-fry the scallops until they’re just cooked. Avoid over cooking them (you will be adding them back in later). Transfer them to a bowl and set aside.
  • Add ¼ cup oil to the wok and heat over medium-high heat. Add the ginger and fry until fragrant (the color will darken, but the ginger will not necessarily become crisp). Next, add the garlic. It should be lightly toasted; if it is still white in color, it needs more cooking time. In total, it will take about 10 minutes to cook the ginger and garlic.
  • Next, turn the heat up to high and add the rice to the wok. Stir-fry the rice so the ginger/garlic mixture is evenly distributed.  Spread out the rice in one layer so it can evenly toast. Occasionally stir-fry the rice and re-spread it. Next, season the rice with soy sauce, Shaoxing wine and white pepper. Continue to stir-fry for another 3-5 minutes.
  • Next, pour the eggs evenly over the rice, and stir-fry quickly to distribute. The egg will coat the grains of rice, and you’ll have egg throughout instead of large clumps. If you’d prefer to pre-scramble the eggs and then stir them in at this step, you can do that too.
  • Add the scallops and the scallions, stir-fry to combine.
  • Serve and enjoy!




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