Many people who don’t like fish will eat scallops. The scallops prepared with this recipe are particularly succulent and delicious. There are different types of scallops. You may want to talk to your fish monger to see what type he would suggest using. Usually a good fish department has at least two or three varieties. I personally like the sea scallops. But being a lover of most fish, if you served me any variety of scallops I would be happy.
As with most wok recipes, this could be cooked in a large skillet, if you don’t have a wok. If you ever cook in a wok though, you will never go back to using the skillet. The wok is healthier because the oil drains to the bottom of the pan and the food isn’t cooking “in it”. Also, the wok produces a crisper effect. I love wok cooking because everything seems so fresh because of how quick everything cooks.
Calorie and Fat Content
This recipe serves 6 people with each serving being 1 1/3 cup. The calories per serving are 335. The total amount of fat is 7 grams, with 1 gram of saturated fat and 0 grams of trans fat.
- 3 tablespoons fish sauce
- 2 teaspoons rice vinegar
- ¼ teaspoon red pepper flakes
- 4 teaspoons canola oil
- 1 pound scallops
- 3 eggs
- 4 scallions
- 1 tablespoon fresh ginger
- 1 small package frozen peas
- 1 yellow bell pepper
- ½ cup mushrooms
- 4 cups cold cooked brown rice
- 3 Tablespoons fresh cilantro
- Salt to taste
- If you don’t already have some cooked brown rice in the refrigerator or freezer, cook and cool 4 cups
- Lightly beat the eggs in a small bowl.
- Thinly slice the scallions.
- Peel and mince fresh ginger. Fresh ginger is always best, but if all you have is ground—use 2 teaspoons.
- Thinly slice the bell pepper.
- Slice mushrooms.
- Mix rice and fish sauce together in a bowl.
- In a small bowl, mix together fish sauce, vinegar, and pepper flakes.
- Mix peas, bell peppers, and mushrooms pieces together in one bowl.
- Follow the cooking method below carefully because this recipe is done in several layers. Line the ingredients up in the order that they are needed.
Heat wok to medium-high until a drop of water sizzles.
Add 1 teaspoon oil and swirl to coat inside of pan.
Add scallops and stir fry for 3 minutes. Remove scallops to a platter. Reduce heat to medium.
Add 1 teaspoon oil and swirl to coat pan.
Add eggs and stir fry for 1 minute, push eggs to the center of wok to make large and soft curds. Continue cooking eggs until they are set. This usually takes about 3 more minutes.
Add eggs on platter with scallops. Sprinkle cilantro over the eggs and scallops.
Add 2 teaspoons oil to the wok and swirl to coat.
Add scallions and ginger and stir fry 30 seconds.
Add peas, peppers, and mushrooms and stir fry 3 minutes.
Stir in rice and fish sauce mixture. Stir fry for 2 minutes.
Add in eggs, scallops, and cilantro from the platter. Stir fry until hot—about 1 to 2 minutes.
Serve in individual bowls and ENJOY!
You can get fish sauce either from the fish monger or from an Asian market. Wine or chicken broth could also be substituted for fish sauce. Canola oil is better than olive oil because canola oil can reach a higher temperature without burning. Wok cooking requires a high temperature.
Any color bell pepper can be used—red, yellow, orange, or purple.
You can use canned or fresh mushrooms.
The peas can be left out or carrots can be substituted.
Note: Whenever I cook spaghetti or rice, I always make an extra-large amount. I either store it in the refrigerator or freezer for future use. In wok cooking most of the rice or pasta needs to be precooked, so this saves extra time and work.