Wok-fried rice with shrimp, squid and scallop in a fragrant ginger-scallion sauce.
Turmeric isn't a spice with deep roots in most regional Chinese cooking, so this dish is honestly built instead around ginger and scallion, the aromatic pairing that defines classic Cantonese seafood cookery, most famously in ginger-scallion lobster and crab. The seafood — shrimp, squid and scallop — is stir-fried very briefly over high heat so each piece stays tender, then set aside while the rice fries separately and everything is combined at the end. Ginger and scallion are fried in oil until fragrant but not browned, which infuses the oil itself with their flavor; this scented oil then coats every grain of rice as it fries. A small splash of Shaoxing wine deglazes the pan partway through, lifting the seafood flavor left behind and adding a subtle sweetness typical of Cantonese wok cooking. The result is a lighter, more delicate fried rice than a heavily sauced version, letting the seafood and aromatics carry the dish rather than soy sauce.
Serves 4
Heat 2 tablespoons oil in a wok over high heat. Add shrimp, squid and scallops; stir-fry 90 seconds until just opaque and firm. Remove immediately and set aside to avoid overcooking.
Add a little more oil, pour in the beaten egg, and scramble into soft curds. Remove and set aside with the seafood.
Add remaining oil, ginger and scallion whites to the wok; stir-fry 30 seconds until fragrant but not browned.
Add the cold rice, breaking up clumps, and stir-fry over high heat 3-4 minutes until heated through and lightly charred in spots.
Push rice to the side, pour Shaoxing wine into the cleared space to sizzle off for a few seconds, then stir through. Add soy sauce and white pepper, tossing to coat evenly.
Return the seafood and egg to the wok, tossing just until heated through, about 1 minute. Drizzle with sesame oil and scallion greens, then serve immediately.
Add the seafood back at the very end only to reheat it — extra time in the hot wok will make it rubbery.
Pat the seafood completely dry before cooking; excess moisture causes it to steam instead of sear in the hot wok.
Cook the seafood in small batches if using a smaller pan — overcrowding drops the pan temperature and makes everything watery.
Use day-old refrigerated rice, broken up by hand before frying, for distinct grains rather than a sticky clump.
Add a spoonful of XO sauce at the end for a richer, more savory Cantonese banquet-style version.
Swap in crab meat for the scallops for a sweeter, more luxurious variation.
Use brown rice for a heartier, nuttier version, though the texture will be chewier than with jasmine.
Best eaten fresh, but leftovers keep refrigerated up to 2 days. Reheat gently in a wok or skillet over medium heat; the seafood toughens if reheated in a microwave on high.
Ginger-scallion seafood cooking is a hallmark of Cantonese cuisine, developed around Guangdong's access to fresh seafood and a culinary philosophy that favors light, aromatic seasoning over heavy sauces to let the seafood's natural sweetness come through.
Yes, just thaw completely and pat very dry first — wet seafood lowers the wok's temperature and prevents a proper sear.
Dry sherry is the closest substitute; avoid rice vinegar, which is sour rather than the mellow, slightly sweet flavor Shaoxing wine provides.
It was likely cooked too long — shrimp, squid and scallops only need a minute or two total and should be removed from the heat the moment they turn opaque.
Per serving (350g / 12.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
