Building Blocks.
Putting together a stir fry or, in this case, fried rice, is a process similar to using building blocks as a kid. You just keep adding to your creation until it’s just right. Sometimes, a couple of blocks are all you need; at other times, you keep adding until you run out of materials or your castle is complete. The latter was the case for today’s Scallop-Fried Rice.
It started with 5 frozen scallops… not enough for a meal but a good place to start. The additional building blocks at my fingertips were: three ears of corn, shiitake mushrooms, a yellow bell pepper, leeks, some late-season asparagus, jalapeños, serranos, and an egg — most from the farmers market, along with a cabinet filled with condiments. All my “castle” needed was a batch of cold cooked rice.
I’m glad I jotted notes, because it was incredibly flavorful, and good enough to serve to guests. As I mention in the notes, this dish lends itself to flexibility. You can change the protein, mix proteins, use different vegetables/add-ins, and even different sauce ingredients. Once everything is chopped, sliced, or diced, the dish is ready in minutes.
This is by no means an authentic Asian recipe, but it does use some traditional techniques (the rice must be cold) and sauce ingredients. Authentic or not. This Scallop Fried Rice tastes wonderful and made us very happy.
~ David
Scallop Fried Rice
To print this recipe, please click the small printer icon below.
Ingredients
- 4 cups cold cooked white rice (cooked 1 or 2 days in advance)
- 2 large leeks
- 4 to 8 sea scallops, quartered
- 4 tablespoons vegetable oil, divided, plus extra
- 1/2 teaspoon kosher salt (I use Morton’s)
- kernels from 3 ears cooked fresh corn
- 1 small red or yellow bell pepper, seeded and diced
- 12 ounces asparagus, sliced diagonally into 1-inch pieces
- 4 ounces shiitake mushrooms, stemmed and sliced
- 1 serrano chile, minced
- 1 large egg, beaten
- 1 teaspoon shaoxing wine
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sambal oelek or other chile paste
- 1/2 teaspoon five-spice powder
- freshly ground black pepper
Instructions
- Making fried rice works best when the rice is cooked at least one or two days in advance. If push comes to shove, you can cook it the same day, but make sure it’s cold.
- Trim the dark green part from the leeks, then cut them in half lengthwise. Rinse the halves in cold water to remove any sand and cut them crosswise into 1/4-inch slices.
- Pat sea scallops dry with a paper towel, then cut into quarters (or sixths if very large).
- Heat a large nonstick frying pan over medium-high heat until very hot. Add 1 tablespoon of the vegetable oil. When shimmering, add the scallops and cook until golden-brown in spots, about 2 minutes. Transfer to a small bowl.
- Add 2 more tablespoons of the vegetable oil to the pan. Add the leeks and the kosher salt and cook until tender and just starting to brown, about 2 minutes. Add the corn kernels, bell pepper, asparagus, shiitake mushrooms, and serrano chile; sauté until cooked through, about 2-3 minutes.
- Add the remaining tablespoon vegetable oil. Add the cooked rice and toss until coated in the oil. Cook undisturbed for 2 minutes, then stir and pull to the sides.
- In a separate small bowl, add the Shaoxing wine to the egg and beat well. In the open middle of the pan, add a tiny bit more oil, then the egg. Let sit for a minute (omelet-style) then scramble and stir into the rice mixture.
- Sprinkle the five-spice powder over the rice, then add oyster sauce, soy sauce, and sambal oelek; stir all until the rice is evenly coated and fully heated, about 2 minutes. Season well with black pepper.
- Add the reserved scallops and their accumulated juices, and toss until combined and warmed through, about 1 more minute. Transfer the fried rice to a serving platter and serve.
- Serves 4.
- Notes:
- • this fried rice is also good with shrimp or a combination of scallops and shrimp.
- • use onion or shallot in place of leeks
- • use whatever vegetables work for you… peas, carrots, and celery work well
- baby corns can be substituted for the fresh corn
© 2026 Copyright Cocoa & Lavender
Mad Dog
March 14, 2026 at 4:41 amThat looks delicous. Coincidentally, I cooked a Spanish Arroz with scallops last Saturday!
Eha Carr
March 14, 2026 at 4:48 amYum! Living alone I have existed on stir-fries ‘my style’ unnamed but with an Asian bent ‘forever’! Used what I had and what seemed to go together with whatever sauces and spices and herbs were there and seemed to fit! Hardly any two alike – making the dishes exciting and tasty and different! Haven’t used much asparagus or corn . . . but that is me 🙂 ! And – *grin* – I use chopsticks but then I eat my European cut-up dishes with chopsticks also if no one is looking . . . a lovely relaxed and slower way of enjoying my meal! Love scallops, love leeks . . . enjoy!
Mimi Rippee
March 14, 2026 at 6:11 amWonderful!!! A really good reason to always have rice stored in the fridge!
Barb
March 14, 2026 at 7:09 amWhat a wonderful way to use up odds and ends and still have a freshly cooked entree instead of leftovers! However, I’ll bet even the leftovers of this would be tasty! Making a dish like this is so satisfying for the cook. Well done, Chef David! I really like the beautiful serving dish.