Scallop Fried Rice with Five-Spice

published Jan 27, 2022
Fried Rice with Scallops and Five-Spice

The whole recipe can be prepared in 30 minutes, which makes it perfect for a weeknight dinner or a last-minute potluck item.

Serves4

Prep15 minutes

Cook15 minutes to 16 minutes

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scallop fried rice in a bowl
Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

Fried rice is, hands-down, one of my favorite ways to utilize leftover rice. This version came to me when I was scrambling to come up with a party dish to impress my guests. I was able to quickly and easily take things up a notch with the addition of tender sea scallops and five-spice powder. The result is a dish that’s simple enough for a weeknight, but elegant enough to bring to a party.

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

3 Steps to Perfect Scallop Fried Rice

  1. Prep the scallops: First, chop the sea scallops into bite-sized pieces. I like to cut the scallops in half around the equator, then chop the pieces into quarters so you have about eight 1/2-inch pieces, which I find to have a desirable mouthfeel. The end result slightly replicates eggs, which I omit in this recipe.
  2. Sear the scallops: Next, sear the scallops in a hot wok or large skillet. You want to get some browning on them, so don’t overcrowd the pan, which can release too much moisture into the skillet and cause the scallops to simmer instead of sear. When they’re just cooked through, transfer them to a bowl.
  3. Cook the aromatics, then add the rice and scallops: In the now-empty skillet, sauté the aromatic base of leeks, scallions, and garlic. Add the corn, followed by leftover rice. Amp up the flavor with some savory oyster sauce, and add dimension with Chinese five-spice powder. Add the reserved scallops and their accumulated juices, and toss until warmed through.

Fried Rice with Scallops and Five-Spice

The whole recipe can be prepared in 30 minutes, which makes it perfect for a weeknight dinner or a last-minute potluck item.

Prep time 15 minutes

Cook time 15 minutes to 16 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    large leek

  • 4

    medium scallions

  • 4 cloves

    garlic

  • 12 ounces

    dry sea scallops

  • 5 tablespoons

    vegetable oil, divided

  • 1 1/2 teaspoons

    kosher salt, divided, plus more as needed

  • 1 cup

    fresh or frozen corn kernels (thawed if frozen)

  • 4 cups

    cold cooked white or brown rice

  • 1 tablespoon

    oyster sauce

  • 1 1/2 teaspoons

    five-spice powder

  • Freshly ground black pepper

Instructions

  1. Trim the dark green part from 1 large leek, then cut in half lengthwise. Rinse the halves under cool water to remove any grit. Cut the leeks crosswise into thin half-moons (about 1/2 cup). Thinly slice 4 medium scallions and 4 garlic cloves. Reserve 3 tablespoons of the dark green scallion parts for garnish.

  2. Pat 12 ounces sea scallops dry with a paper towel, then cut into 1/2-inch pieces.

  3. Heat a large nonstick frying pan or wok over medium-high heat until very hot, 3 to 5 minutes. Add 2 tablespoons of the vegetable oil. When the oil is shimmering, add the scallops and cook until golden-brown in spots, about 3 minutes. Transfer to a medium bowl.

  4. Add 2 tablespoons of the vegetable oil to the pan. When the oil is shimmering, add the leeks and 1/2 teaspoon of the kosher salt and cook until tender and just starting to brown, about 2 1/2 minutes. Add the remaining scallions and garlic and cook until tender, about 2 minutes. Add 1 cup corn kernels and cook until warmed through, about 1 1/2 minutes.

  5. Add the remaining 1 tablespoon vegetable oil. Add 4 cups cooked rice and toss until coated in the oil and spread across the surface of the pan. Let cook undisturbed until it begins to crisp at the bottom, 2 to 3 minutes. Add 1 tablespoon oyster sauce, 1 1/2 teaspoons five-spice powder, and the remaining 1 teaspoon kosher salt, and toss until the rice is evenly coated, about 2 minutes. Taste and season with more kosher salt and black pepper as needed.

  6. Add the reserved scallops and their accumulated juices, and toss until combined and warmed through, about 2 minutes. Transfer the fried rice to a serving platter, top with the reserved scallion greens, and serve.