Seafood Fried Rice is the kind of dish that instantly feels comforting yet exciting. With fluffy rice, tender shrimp, sweet crab meat, and colorful vegetables, it delivers bold flavor in every bite. Inspired by Asian coastal kitchens and street-style cooking, this recipe brings together fresh seafood, aromatic garlic, and savory sauces for a satisfying meal you can make at home. It’s quick enough for busy nights but impressive enough to serve guests.
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Ingredients
Main Ingredients
- 4 cups day-old cooked jasmine rice
- 12 oz medium shrimp, peeled and deveined
- 6 oz crab meat (fresh or imitation)
- 2 large eggs, beaten
- ½ cup carrots, finely diced
- ½ cup green peas
- ½ cup red bell pepper, diced
- ½ cup onion, finely chopped
- ¼ cup green onions, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable or peanut oil
- 1 tbsp unsalted butter
- Salt and black pepper, to taste
Seafood Marinade
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp lemon juice
- 1 clove garlic, minced
- ½ tsp fresh ginger, grated
- Pinch of white pepper
Instructions for Seafood Fried Rice
- Marinate the Seafood
Combine shrimp and crab with all marinade ingredients. Mix gently and let rest for 10–15 minutes. - Prepare the Ingredients
Chop all vegetables and keep everything ready near the stove. Stir-frying moves fast. - Heat the Wok
Place a wok or large skillet over high heat. Add oil and heat until shimmering. - Cook the Seafood
Add shrimp and crab. Stir-fry for 2–3 minutes until shrimp are just pink. Remove and set aside. - Build the Flavor Base
Add garlic, ginger, and onion to the wok. Stir quickly until fragrant. - Add Vegetables
Toss in carrots, peas, and bell pepper. Cook until crisp-tender. - Scramble the Eggs
Push vegetables aside, pour in eggs, and scramble softly. Mix with vegetables. - Add the Rice
Add cold rice, breaking up clumps. Stir vigorously to coat with eggs and vegetables. - Season the Rice
Add soy sauce, oyster sauce, and sesame oil. Toss until evenly colored. - Finish the Dish
Return seafood to the wok. Stir on high heat for 1–2 minutes. Finish with butter. - Serve
Garnish with green onions and serve immediately.
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Pro Tips
- Always use cold, day-old rice for the best texture
- Keep the heat high to avoid soggy rice
- Add sauces around the wok edge for deeper flavor
- Cook seafood briefly to keep it tender
Why This Recipe Works
- Balanced flavors from savory sauces and fresh seafood
- Quick cooking preserves texture and color
- One-pan method makes cleanup easy
- Adaptable with different seafood or vegetables
Substitutions & Variations
- Use scallops, squid, or fish instead of shrimp
- Swap white rice for brown rice or quinoa
- Make it spicy with chili oil or fresh chilies
- Replace seafood with tofu or mushrooms for a vegetarian option
Make-Ahead, Storage & Reheating Guide
- Refrigerate: Store in an airtight container for up to 3 days
- Freeze: Freeze for up to 1 month
- Reheat: Reheat in a hot pan with a little oil for best texture
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Serving Ideas for Seafood Fried Rice
- Serve with cucumber salad or spring rolls
- Pair with miso soup or light broth
- Add a squeeze of fresh lemon or lime before serving
Nutrition (Per Serving Estimate)
- Calories: 560
- Protein: 35g
- Carbohydrates: 65g
- Fat: 18g
- Fiber: 4g
Frequently Asked Questions
Can I use frozen seafood?
Yes, thaw completely and pat dry before marinating.
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What rice works best?
Jasmine or long-grain rice gives the best results.
How do I prevent mushy rice?
Use cold rice and cook over high heat.
Can I make it gluten-free?
Use gluten-free soy sauce and oyster sauce alternatives.
Seafood Fried Rice is a flavorful, satisfying dish that brings restaurant-style results straight to your kitchen. With tender seafood, fluffy rice, and vibrant vegetables, it’s a meal that feels special without being complicated. Whether for a weeknight dinner or a casual gathering, this recipe is sure to become a favorite.
Seafood Fried Rice
A flavorful seafood fried rice made with tender shrimp, sweet crab meat, fluffy jasmine rice, and colorful vegetables, finished with savory Asian-inspired sauces.
Equipment
- wok or large skillet
- cutting board
- chef’s knife
- Mixing bowls
- spatula or wok turner
Ingredients
- 4 cups day-old cooked jasmine rice
- 12 oz medium shrimp, peeled and deveined
- 6 oz crab meat
- 2 large eggs, beaten
- 0.5 cup carrots, finely diced
- 0.5 cup green peas
- 0.5 cup red bell pepper, diced
- 0.5 cup onion, finely chopped
- 0.25 cup green onions, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable or peanut oil
- 1 tbsp unsalted butter
- salt and black pepper, to taste
- 1 tbsp soy sauce (marinade)
- 1 tsp sesame oil (marinade)
- 1 tsp lemon juice
- 1 garlic clove, minced (marinade)
- 0.5 tsp fresh ginger, grated (marinade)
- white pepper, pinch
Instructions
- Combine shrimp and crab with soy sauce, sesame oil, lemon juice, garlic, ginger, and white pepper. Mix gently and marinate for 10–15 minutes.
- Chop all vegetables and prepare ingredients before cooking, as stir-frying moves quickly.
- Heat a wok or large skillet over high heat. Add oil and heat until shimmering.
- Add shrimp and crab to the wok and stir-fry for 2–3 minutes until shrimp are just pink. Remove and set aside.
- Add garlic, ginger, and onion to the wok and stir quickly until fragrant.
- Add carrots, peas, and bell pepper. Stir-fry until crisp-tender.
- Push vegetables aside, add beaten eggs, and scramble softly before mixing together.
- Add cold rice, breaking up clumps, and stir vigorously to combine.
- Add soy sauce, oyster sauce, and sesame oil. Toss until rice is evenly seasoned.
- Return seafood to the wok and stir-fry for 1–2 minutes. Finish with butter.
- Garnish with green onions and serve immediately.
Notes
For best results, use cold day-old rice and cook over high heat. Do not overcook the seafood to keep it tender and juicy.
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