Ginger Scallion Seafood Fried Rice

About This Recipe

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.

Ingredients

Serves 4

• 4 cupscooked jasmine rice(cold, day-old)
• 150 gshrimp(peeled and deveined)
• 150 gsquid(cleaned and sliced into rings)
• 100 gbay scallops
• 4 tbspvegetable oil(divided)
• 2 tbspfresh ginger(minced)
• 4scallions(sliced, white and green separated)
• 2 largeeggs(lightly beaten)
• 2 tbspShaoxing wine
• 2 tbsplight soy sauce
• 1 tsptoasted sesame oil
• 0.5 tspwhite pepper

Instructions

1. 1

   Sear the seafood

   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.

2. 2

   Scramble the egg

   Add a little more oil, pour in the beaten egg, and scramble into soft curds. Remove and set aside with the seafood.

3. 3

   Bloom the aromatics

   Add remaining oil, ginger and scallion whites to the wok; stir-fry 30 seconds until fragrant but not browned.

4. 4

   Fry the rice

   Add the cold rice, breaking up clumps, and stir-fry over high heat 3-4 minutes until heated through and lightly charred in spots.

5. 5

   Deglaze and season

   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.

6. 6

   Combine and finish

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions