Gluten-Free Seafood Stir Fried Rice
A flavorful stir-fried rice dish featuring tender bay shrimp and scallops sautéed with aromatic vegetables and sesame oil. The rice is cooked in chicken stock for extra depth, then combined with sautéed onions, shallots, celery, and garlic. Finished with pimientos, green onions, and toasted sesame seeds, this dish makes an excellent main course for dinner or special occasions. The combination of olive oil and sesame oil creates a rich flavor base, while the seafood adds protein and elegance to this satisfying one-pan meal.
Ingredients
- 1 cup short grain ricejasmine rice1:1grain
- 2 cups chicken stockvegetable stock1:1vegetarianFull guide →
- ¼ pound bay shrimpmedium shrimp1:1seafood
use fewer pieces
- ¼ pound bay scallops, small onessea scallops1:1seafood
cut into quarters
- 2 medium shallots, chopped
- 4 cloves garlic, finely chopped
- 1 small yellow onion, chopped
- 3 green onions, finely sliced
- 4 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 tablespoons pimientos
- 1 teaspoon salt
- 1 teaspoon black pepper, coarse ground
- 2 tablespoons sesame seeds, toasted
- ¼ cup water
- ½ cup celery, finely chopped
Instructions
- 1
Bring chicken stock and olive oil to a boil in a pot
- 2
Add rice and cook covered on low heat for 18 to 20 minutes
- 3
Gently stir cooked rice with a fork and set aside
- 4
Sauté onions, shallots, celery, and garlic in remaining olive oil over medium high heat for 3 minutes
- 5
Add shrimp and scallops and sauté for 30 seconds
- 6
Add pimientos and green onions and stir for another 30 seconds
- 7
Add water to the pan
- 8
Add sesame oil and cooked rice, stirring to coat well
- 9
Add salt, pepper, and sesame seeds, stir for 20 seconds
- 10
Transfer to serving platter and serve hot
Tips
Use day-old rice for better texture and to prevent the dish from becoming mushy when stir-frying.
Don't overcook the seafood - shrimp and scallops only need 30 seconds to cook through and will become tough if overdone.
Toast sesame seeds yourself for maximum flavor, or buy pre-toasted ones for convenience.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in a skillet with a splash of oil or in the microwave.
Rice can be cooked up to 2 days ahead and refrigerated. Prep vegetables up to 1 day ahead.
Serve immediately while hot. Garnish with additional green onions or sesame seeds if desired.
Common Mistakes
Don't add seafood too early to avoid overcooking and toughening
Use medium-high heat throughout to prevent rice from becoming mushy
Substitutions
use fewer pieces
cut into quarters
FAQ
Can I use frozen shrimp and scallops?
Yes, thaw completely and pat dry before cooking. Frozen seafood may release more water, so drain if needed.
What if I don't have sesame oil?
You can omit it or substitute with a small amount of toasted sesame seeds for flavor, though the taste will be different.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The seafood is best eaten within 2 days for optimal quality and safety.