• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.

• Coarse salt and ground pepper
• 1 cup long-grain white rice
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 teaspoon toasted sesame oil
• 1 1/2 teaspoons cornstarch
• 1 tablespoon vegetable oil, such as safflower
• 1 red bell pepper (ribs and seeds removed), thinly sliced
• 2 bunches scallions, white and green parts separated, cut into 2-inch lengths
• 2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
• 2 teaspoons minced peeled fresh ginger
• 1 pound bay scallops, patted dry

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