Cyann Privately


Take out wouldn’t even be close to as good as this is tasty fried rice recipe. Veggies are balanced and allows for substitutions. Love the flavor of the sesame oil. YUM!


☆☆☆☆☆ 0 votes

20 Min
45 Min


  • 1/2 lb
    small scallops
  • 12
    medium sized shrimp, peeled and deveined
  • 3 tsp
    extra virgin olive oil
  • 2 Tbsp
    butter, unsalted
  • 3 c
    cooked white rice (equals 1 cup uncooked rice)
  • 4 tsp
    sesame oil
  • 1/2 c
    frozen peas (thawed)
  • 1/2 c
    frozen corn (thawed)
  • 1/2 c
    frozen carrots (thawed)
  • 1 bunch
    scallion onions,sliced
  • 2 tsp
    minced garlic
  • 2 large
    eggs, slightly beaten
  • 1/3 c
    soy sauce
  • ·
    salt and pepper, to taste



  1. Prepare rice:1 cup uncooked rice

    1 ¾ cups water,

    1 teaspoon salt

    1 teaspoon butter

    Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 15 minutes. Remove from heat and let stand (covered) for 10 minutes longer. Set aside. This is for approximately 3 cups of cooked rice.
  2. Scallops:
    Rinse with cold water and thoroughly pat dry scallops. Salt and pepper the scallops.
  3. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Set aside.
  4. Shrimp:
    Add 1 1/2 teaspoons of extra virgin olive oil and 1 tsp. butter to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink.

    Note: The tail can often be left on for cooking, but if you'd like to take it off now, pinch the tail where it meets the body of the shrimp and gently pull.
  5. Veggies:
    On medium high heat, heat the sesame oil in a large skillet or wok. Add the peas carrots mix, scallions, garlic and 1 tsp. butter. Stir fry until vegetables are tender.

    Lower the temperature to medium low. Push the vegetables off to the outer edge of skillet, creating a center in the pan.
  6. Eggs:
    Gently, pour the eggs into the center of skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  7. Add In:
    Add rice and soy sauce, stir to combine.
  8. Add the scallops and shrimp to the pan, blend evenly to combine.
  9. Stir fry until all ingredients are thoroughly heated, about 3-4 minute, adding more soy sauce as needed. Serve immediately.
  10. Leftovers:
    This fried rice recipe is made from leftovers!!! Bring to room tap. cover and refrigerate for up to 5 days.
  11. Freezing:
    Keep a bag of frozen stir-fry vegetables in your freezer, and you'll be able to make that leftover rice into a nourishing dinner in less than 15 minutes. The recipe also works well with leftover, already cooked vegetables, such as those that came with your Chinese take-out.
  12. I truly hope you try this recipe and if you do, please take you time to leave a comment.

Printable Recipe Card


Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Asian
Other Tags: Quick & Easy Heirloom

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