Vietnamese Scallop Fried Rice

Total Time
33 min
14 min
19 min
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.


fish sauce

3 Tbsp, Asian (nam pla)

rice vinegar

2 tsp


2 tsp

red pepper flakes

¼ tsp

canola oil

4 tsp


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


3 Tbsp, fresh, chopped


  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.


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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