Past Recipes
Scallop Fried Rice

Scallop Fried Rice with Spinach and Sriracha

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This week, Chef Elana’s riffing on a classic Plated fried rice recipe. It’s kicked up a notch with pan-seared bay scallops for an elegant twist, plus tender spinach for a pop of green. Sprinkle over crunchy peanuts and drizzle with Sriracha to your liking to satisfy your takeout craving in style.

  • Stovetop Only
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

  • Calories 660
  • Protein 39g
  • Total Carb 81g
  • Total Fat 18g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    • 3/4 cup
    • basmati rice
  • baby spinach
    • 3 ounces
    • baby spinach
  • ginger
    • 1/4 ounce
    • ginger
  • roasted salted peanuts
    • 2 tablespoons
    • roasted salted peanuts
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • bay scallops
    • 10 ounces
    • bay scallops
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • peas
    • 1/2 cup
    • peas
  • Sriracha
    • 2 packets
    • Sriracha

What You’ll Need

  • canola oil
  • eggs
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large high-sided pan

Allergens

Soy, Peanuts, Crustacean Shellfish, Egg

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse spinach and pat dry with paper towel. Trim and discard skin of ginger. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan. Peel onion and cut into small dice. Mince garlic. In a small bowl, whisk 2 eggs and set aside until Step 5.

  3. Sauté scallops

    Sauté scallops

    Pat scallops dry with paper towel and season with ¼ teaspoon salt. Heat ½ tablespoon canola oil in a large high-sided pan over medium-high heat. When oil is shimmering, add scallops and sear, without stirring, 2 minutes (to keep them from sticking to the pan). Then, stir scallops and continue cooking until opaque and cooked through, 1 minute more. Transfer to a plate. Remove pan from heat; wipe clean for the next step.

  4. Sauté aromatics

    Sauté aromatics

    Heat sesame oil in pan from scallops over medium heat. When oil is shimmering, add whole ginger knob, onion, and garlic. Sauté, stirring, until onion is translucent, about 3 minutes. Add carrots and cook until tender, about 2 minutes more. Remove pan from heat.

  5. Fry rice and scramble eggs

    Fry rice and scramble eggs

    Once rice is cooked, return pan with aromatics to medium-high heat. When aromatics are sizzling, add soy sauce and cooked rice, stirring to coat. Press rice down into a single layer and cook, without moving, until golden on bottom, 2-3 minutes. Add scallops, then add eggs and scramble, stirring constantly, until cooked through, 1-2 minutes more. Remove pan from heat; stir in peas and spinach. Season with ¼ teaspoon salt and pepper.

  6. Plate scallop fried rice

    Plate scallop fried rice

    Remove and discard whole ginger knob, then divide scallop fried rice between serving bowls. Drizzle over Sriracha, if desired (feel free to use half for less heat). Garnish with peanuts, and dig in!

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