10 Minute Easy Mouthwatering Wok Seafood and Rice

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A tantalizingly and most delicious easy mouth-watering Seafood and Rice meal made, and it only took 10 minutes to cook in a Wok.  The easiest, most delicious, impromptu evening meal with leftover rice and add-on ingredients.


Units Scale
  • 1 finely grated carrot
  • 6 finely chopped spring onions
  • 1/4 finely large chopped red pepper
  • 3 eggs
  • ± 1/4 cup of milk
  • 200g – 1 bowl of scallops
  • 200g – 1 bowl of baby shrimps
  • 104 g1 tin of smoked clams
  • 1/2 cup of frozen petit pois
  • 1 cup raw rice (cooked as per usual), although I only used about 3/4 of the cooked rice.
  • 100g – 1 1/2 hands full of grated sharp cheddar cheese
  • VOO to cover the base of the wok.


  1. Start by covering your wok with some oil and once heated lightly fry the scallops and set them aside. The scallops will leave a milky fluid, DO NOT toss it.
  2. Then add the spring onions and peppers and fry.
  3. Eventually, add the carrots and peas. It MUST be still crisp, DO not overcook and set it aside.
  4. Add the eggs and milk to the wok, start to mix it, and cook but again, you do not want scrambled eggs. The base should just about start to set then add all the ingredients one by one, as well as the rice and cook through until the egg has set properly and mixed through.
  5. Now add the grated cheese, and let it sit until it starts to melt. Gently move the mixture around in the wok with a wooden spoon and blend the cheese into the mixture.
  6. Once you have the egg cooked the mixture will start to gel and come together.
  7. As I used smoked clams, I did not add any other spices. I decided to rather err on the cautious side as you can add spices when serving but feel free to add spices to your own taste and taste palette.
  8. You can use leftover rice or prepare from scratch for this dish.
  9. It turned out pretty good and will make it again, but I am sure it will be different as I had no recipe to go by, I just winged it.


** All the above especially for the seafood are a rough guestimate as you can adjust to your liking and depending on how fishy you wish to make it and for how many people you prepare this.

Created and prepared by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes


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