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.