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Trim the dark green part from 1 large leek, then cut in half lengthwise. Rinse the halves under cool water to remove any grit. Cut the leeks crosswise into thin half-moons (about 1/2 cup). Thinly slice 4 medium scallions and 4 garlic cloves. Reserve 3 tablespoons of the dark green scallion parts for garnish.
Pat 12 ounces sea scallops dry with a paper towel, then cut into 1/2-inch pieces.
Heat a large nonstick frying pan or wok over medium-high heat until very hot, 3 to 5 minutes. Add 2 tablespoons of the vegetable oil. When the oil is shimmering, add the scallops and cook until golden-brown in spots, about 3 minutes. Transfer to a medium bowl.
Add 2 tablespoons of the vegetable oil to the pan. When the oil is shimmering, add the leeks and 1/2 teaspoon of the kosher salt and cook until tender and just starting to brown, about 2 1/2 minutes. Add the remaining scallions and garlic and cook until tender, about 2 minutes. Add 1 cup corn kernels and cook until warmed through, about 1 1/2 minutes.
Add the remaining 1 tablespoon vegetable oil. Add 4 cups cooked rice and toss until coated in the oil and spread across the surface of the pan. Let cook undisturbed until it begins to crisp at the bottom, 2 to 3 minutes. Add 1 tablespoon oyster sauce, 1 1/2 teaspoons five-spice powder, and the remaining 1 teaspoon kosher salt, and toss until the rice is evenly coated, about 2 minutes. Taste and season with more kosher salt and black pepper as needed.
Add the reserved scallops and their accumulated juices, and toss until combined and warmed through, about 2 minutes. Transfer the fried rice to a serving platter, top with the reserved scallion greens, and serve.