Scallop and Salmon Fried Rice

A break from the ordinary that’s sure to wow a crowd, this salmon and scallop fried rice is full of delicious vegetables, pan seared scallops and flaked salmon. 

Brought to you by @whatalexiscooked

Scallop and Salmon Fried Rice

Time: 30 Minutes

Servings: 4


  • 3 tbsp. soy sauce or tamari
  • 1 tbsp. sesame oil
  • 1 tbsp. grated ginger
  • ½ tsp. white pepper
  • 3 tbsp. olive oil, divided
  • 12 dry day boat sea scallops
  • 2 organic salmon filets (6 ounce each)
  • 1 tsp. minced garlic
  • 1 cup diced onion
  • 2 carrots, peeled and diced
  • ½ cup corn, fresh or frozen
  • ½ cup peas, fresh or frozen
  • 3 cups cooked rice, cold
  • 3 green onions, sliced and green parts only


  • In a small bowl, combine soy sauce, sesame oil, ginger and white pepper. Whisk to combine and set aside.
  • Heat ½  tbsp. olive oil in a medium skillet and sauté the scallops until they start to brown, one to two minutes total. Remove from pan and set aside.
  • Wipe out pan and heat another ½ tbsp. olive oil over medium heat. Cook the salmon filets for about five minutes on each side. Remove from pan and use a fork to flake into pieces, set aside.
  • In a wok or large skillet over medium heat add the remaining 2 tbsp. olive oil. Add garlic and onion and cook until onion is translucent.
  • Add in the carrots, corn and peas and cook through.
  • Add in the rice, reserved sauce, scallops and salmon. Mix and heat through.
  • Serve immediately and garnish with green onion. 
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