Shrimp And Scallops Fried Rice Bowl Recipe

Season and toss

Pat the shrimp and scallops very dry with paper towels. In a bowl, combine shrimp and scallops with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp cornstarch; toss to coat evenly. Let sit at room temperature for 5–10 minutes while preparing other ingredients.

Sear seafood

Heat a large nonstick skillet or a well-seasoned cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil and swirl. When oil is shimmering, add scallops spaced out; sear without moving for 1½–2 minutes until a golden crust forms, flip and cook 30–45 seconds more until opaque. Transfer scallops to a plate. Add another 1 tablespoon oil if needed and add shrimp; cook 1–2 minutes per side until pink and opaque. Transfer shrimp to the plate with scallops. Do not overcook — they will finish briefly in the fried rice.

Scramble eggs

Wipe the skillet if needed and return to medium heat. Add 1 tsp oil, beat the eggs in a bowl with a pinch of salt, then pour into the pan. Stir gently until soft curds form but eggs are still slightly moist, about 1–1½ minutes. Transfer eggs to a bowl and set aside.

Prepare rice

Break up any clumps in the cold cooked rice with your hands or a fork so grains are separated. This helps achieve a better fried rice texture.

In the same large skillet or wok, increase heat to medium-high and add remaining 1 tbs oil. Add diced onion and carrot and cook, stirring occasionally, until softened and starting to brown, about 3–4 minutes. Add the white parts of the scallions, minced garlic and grated ginger; cook 30–45 seconds until fragrant. Add the thawed peas and stir to combine.

Move the vegetables to one side of the pan. Add the rice to the pan in an even layer and let it sit undisturbed 30–45 seconds to get a little toasted. Stir and combine with the vegetables. Pour in 3 tbs low-sodium soy sauce, 1 tbs oyster sauce, 1 tbs mirin (if using), 1 tsp sesame oil, 1/4 tsp white pepper and optional 1/4 tsp chili flakes. Toss thoroughly so sauce coats the rice. Taste and adjust seasoning—add a splash more soy sauce if you prefer saltier.

Add the scrambled eggs and the seared shrimp and scallops back to the pan. Gently fold everything together and heat through for 1–2 minutes so seafood finishes cooking and eggs warm. Remove from heat.

Taste and adjust final seasoning. Stir in the green parts of the sliced scallions and 2 tbs chopped cilantro or parsley. Divide the fried rice into 4 bowls. Garnish with lemon or lime wedges on the side for squeezing over each bowl.

Serve immediately while hot. Leftovers: store cooled fried rice in an airtight container in refrigerator up to 2 days; reheat in a skillet with a splash of oil and water to loosen.