Vietnamese Scallop Fried Rice

5
Total Time
33 min
Prep
14 min
Cook
19 min
Serves
6
Difficulty
Easy
This recipe uses fish sauce, which is the Vietnamese equivalent of soy sauce. If you are unable to find it, substitute an equal amount of reduced-sodium soy sauce.

Ingredients

fish sauce

3 Tbsp, Asian (nam pla)

rice vinegar

2 tsp

sugar

2 tsp

red pepper flakes

¼ tsp

canola oil

4 tsp

egg(s)

3 large, lightly beaten

uncooked scallop(s)

1 pound(s), sea variety

uncooked scallion(s)

4 medium, cut into 1/4-inch pieces

ginger root

1 Tbsp, fresh, peeled and minced

frozen peas and carrots

10 oz, package

cooked white rice

4 cup(s), cold

cilantro

3 Tbsp, fresh, chopped

Instructions

  1. Combine the fish sauce, vinegar, sugar, and crushed red pepper in a small bowl; set aside.
  2. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until lightly browned, 2–3 minutes on each side. Transfer to a plate.
  3. Heat the remaining 2 teaspoons oil in the skillet, then add the scallions and ginger. Cook, stirring, until fragrant, about 30 seconds. Add the peas and carrots; cook, stirring occasionally, until hot, 3–4 minutes. Stir in the rice and fish sauce mixture. Cook, stirring often, until heated through, 3–4 minutes. Add the scallops and eggs; cook until heated through, about 1 minute. Remove from the heat, then stir in the cilantro. Yields 1 1/3 cups per serving.

Notes

We call for cold cooked rice (preferably one day old) when making fried-rice recipes, because the cold rice is drier than freshly cooked rice and this helps keep the rice grains separate.

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