Fried Brown Rice with Scallops

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for fried brown rice with scallops is a delightful combination of flavors and textures. The nutty taste of the brown rice pairs perfectly with the tender and succulent scallops. The dish is stir-fried to perfection, allowing the ingredients to blend together harmoniously. With a hint of garlic and soy sauce, this recipe is sure to satisfy your taste buds.

Keywords: fried brown rice, scallops, stir-fried, nutty, garlic

Fried brown rice with scallops recipe details

Fried brown rice with scallops recipe, recipe Rating: 4.7
Number of votes:116

Great fried rice comes from 30 minutes of stirring and sauteeing. Go for it–better than watching some sitcom re-run.
Ready in: 2 hours 50 mins

Ingredients

Serves: 4

• 1 cup instant brown rice, cooked according to package directions
• 3 tablespoons peanut oil
• 2 eggs, beaten
• 1 pound bay scallops
• 2 cups fresh pineapple chunks
• 1 tablespoon peeled and minced fresh ginger
• 2 garlic cloves, minced
• 1 cup frozed mixed bell pepper strips
• 1 cup chopped green onions
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon rice vinegar

Preparation method

Prep: 1 hour 15 mins | Cook: 35 mins | Extra time: 1 hour, cooling

1. Place rice on a baking sheet and spread out to cool and dry on the counter for 1 hour.
2. Pour 1 tablespoon oil into a large skillet and place over medium-high heat. Cook eggs in hot oil for 2 minutes, stirring, then turn out onto a plate.
3. Pour 1 tablespoon more of the oil into skillet. Cook scallops in hot oil in batches, about 4 minutes each batch, flipping once. Keep warm on the plate with scrambled eggs.
4. Pour final remaining tablespoon of oil into skillet. Cook pineapple in hot oil for about 3 minutes, then add ginger, garlic, bell pepper, and green onions. Cook for 3 minutes, then stir in the rice and cook for 2 more minutes. Pour in the scrambled eggs and scallops and reheat.
5. Drizzle soy sauce and vinegar over the mixture, toss and cook for 30 more seconds, and serve.