Scallop Fried Rice recipe - ingredients, nutrition and when to eat it
This simple one-bowl dish combines scallops and vegetables with rice. Plump scallops and savory rice make it a good choice for lunch or dinner.
Seafood · 20 minutes to cook
Nutrition (per 474.2g serving): 622.3 kcal · protein 28.7g · carbohydrate 73.3g · fat 20.7g · sodium 1212.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Break up clumps in cold or leftover rice before adding it so it mixes evenly with the other ingredients.
Tips: Scallops can turn tough if overcooked, so once they’re cooked through, don’t fry them for long with the rice.
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Ingredients (1 serving)
- Scallop meat — 100 g
- Rice — 1 bowl
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Egg — 1 pc
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Green onion — 0.3 stalk
- Black pepper — 0.1 tsp