Seafood Fried Rice Recipe

Introduction

Seafood fried rice is a delightful blend of juicy shrimp, sweet crab meat, and colorful vegetables, all stir-fried with fragrant aromatics and sauces. This dish brings restaurant-quality flavor to your home kitchen with simple ingredients and quick cooking.

Ingredients

• 4 cups day-old cooked jasmine rice (600 g)
• 12 oz medium shrimp, peeled & deveined (340 g)
• 6 oz crab meat, fresh or imitation (170 g)
• 2 large eggs, beaten
• ½ cup finely diced carrots (70 g)
• ½ cup green peas (70 g)
• ½ cup diced red bell pepper (80 g)
• ¼ cup chopped green onions (30 g)
• ½ cup finely chopped onion (80 g)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced (15 g)
• 3 tbsp soy sauce (45 ml)
• 2 tbsp oyster sauce (30 ml)
• 1 tbsp sesame oil (15 ml)
• 1 tbsp unsalted butter (15 g)
• 2 tbsp vegetable or peanut oil (30 ml)
• Salt & black pepper, to taste

Seafood Marinade

• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp lemon juice
• 1 clove garlic, minced
• ½ tsp grated ginger
• Pinch white pepper

Optional Flavor Boosters

• 1 tsp chili oil – adds heat and aroma
• 1 tsp fish sauce – for deeper umami
• ½ tsp lime zest – brightens the seafood flavor
• Chili flakes – for a gentle kick

Instructions

1. Step 1: In a mixing bowl, combine shrimp and crab with soy sauce, sesame oil, garlic, ginger, lemon juice, and white pepper. Mix well and set aside for 10-15 minutes to marinate.
2. Step 2: Chop carrots, bell peppers, onions, green onions, and ginger into small, uniform pieces for even cooking.
3. Step 3: Heat a wok over high heat until it starts to smoke lightly. Add vegetable oil and swirl to coat the surface. Test readiness by adding a piece of onion—it should sizzle instantly.
4. Step 4: Add the marinated shrimp and crab to the wok. Stir-fry quickly for 2–3 minutes until shrimp turn pink. Remove from wok and set aside.
5. Step 5: Reduce heat slightly. Add more oil if needed, then stir-fry garlic, ginger, and onions until fragrant and golden, about 30 seconds.
6. Step 6: Add carrots, peas, and bell peppers. Stir-fry for 2-3 minutes until the vegetables are crisp-tender and vibrant in color.
7. Step 7: Push the vegetables to one side of the wok. Pour in the beaten eggs and let set slightly, then scramble gently until soft curds form. Mix eggs with the vegetables.
8. Step 8: Add cold, day-old rice to the wok. Use your spatula to break apart any clumps. Stir vigorously to combine with eggs and veggies evenly.
9. Step 9: Pour in soy sauce, oyster sauce, and sesame oil. Stir quickly to coat every grain of rice. Season with salt and black pepper, tasting as you go.
10. Step 10: Return shrimp and crab to the wok. Toss everything together over high heat for 1-2 minutes. Stir in butter at the end for a glossy finish.
11. Step 11: Turn off heat. Garnish with chopped green onions and optional chili flakes or sesame seeds. Serve immediately with a lemon wedge or a drizzle of chili oil.

Tips & Variations

• Use day-old rice that’s been refrigerated to avoid mushy fried rice; fresh rice tends to clump.
• Marinate seafood just 10-15 minutes to infuse flavor without cooking the shrimp from the acidity.
• Prep all ingredients before cooking for smooth workflow—wok cooking is fast!
• For extra heat, add chili oil or flakes while stir-frying.
• Substitute crab meat with cooked scallops or firm white fish for variation.

Storage

Store leftover seafood fried rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium heat, stirring occasionally until heated through. Avoid microwaving to keep the texture firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice is usually too moist and soft for fried rice, which can make the dish mushy. It’s best to use day-old rice that’s been refrigerated, as it dries out and separates well when fried.

How do I prevent the seafood from overcooking?

Marinate the seafood briefly and only stir-fry it for a few minutes until just cooked. Remove it from the wok before cooking the rest of the ingredients, then add it back near the end to finish cooking gently without becoming rubbery.

Seafood Fried Rice Recipe

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★★★★★

4.6 from 56 reviews

Seafood Fried Rice is a vibrant and flavorful dish combining succulent shrimp and crab meat with aromatic vegetables and perfectly cooked jasmine rice. Enhanced by soy and oyster sauce, sesame oil, and a touch of butter, this stir-fry delivers a tantalizing balance of umami, sweetness, and a slight zest. Perfect for a quick weeknight dinner or a satisfying weekend treat, this recipe captures the essence of classic Asian fried rice with a delicious seafood twist.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stir-Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups (600 g) day-old cooked jasmine rice
• 12 oz (340 g) medium shrimp, peeled and deveined
• 6 oz (170 g) crab meat (fresh or imitation)
• 2 large eggs, beaten
• ½ cup (70 g) finely diced carrots
• ½ cup (70 g) green peas
• ½ cup (80 g) diced red bell pepper
• ¼ cup (30 g) chopped green onions
• ½ cup (80 g) finely chopped onion
• 3 cloves garlic, minced
• 1 tbsp (15 g) fresh ginger, minced
• 3 tbsp (45 ml) soy sauce
• 2 tbsp (30 ml) oyster sauce
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 g) unsalted butter
• 2 tbsp (30 ml) vegetable or peanut oil
• 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 ginger, grated
• Pinch of white pepper

Optional Flavor Boosters

• 1 tsp chili oil
• 1 tsp fish sauce
• ½ tsp lime zest
• Chili flakes, to taste

Instructions

1. Marinate the Seafood: In a mixing bowl, combine the shrimp and crab meat with soy sauce, sesame oil, minced garlic, grated ginger, lemon juice, and a pinch of white pepper. Mix well and let it rest for 10-15 minutes to infuse subtle flavors without overpowering the seafood. Keep the seafood chilled until ready to cook to preserve texture and sweetness.
2. Prepare the Vegetables: Finely chop carrots, red bell pepper, onions, green onions, and mince the ginger. Uniform and small cuts ensure even cooking at high heat. Prepping all ingredients beforehand (mise en place) is crucial for smooth stir-frying.
3. Heat the Wok: Place the wok over high heat and wait until it begins to smoke lightly. Add the vegetable or peanut oil and swirl it to coat the surface. Test the heat by dropping a piece of onion; it should sizzle instantly, indicating the wok is ready.
4. Sear the Seafood: Add the marinated shrimp and crab into the hot wok and stir-fry quickly for 2-3 minutes until the shrimp turn pink and are just cooked through. Remove the seafood from the wok and set aside to prevent overcooking.
5. Add Aromatics: Slightly reduce the heat, add more oil if necessary, then toss in the minced garlic, ginger, and finely chopped onions. Stir-fry for about 30 seconds until fragrant and golden to form the aromatic base without burning the garlic.
6. Cook the Vegetables: Add diced carrots, green peas, and red bell peppers to the wok. Stir-fry for 2-3 minutes until they become crisp-tender while maintaining their vibrant color for texture contrast.
7. Scramble the Eggs: Push the cooked vegetables to one side of the wok. Pour the beaten eggs on the empty side, let them set slightly, then gently scramble until soft curds form. Mix the eggs evenly with the vegetables for a luxurious, fluffy texture.
8. Add the Rice: Add the cold day-old cooked jasmine rice to the wok. Use a spatula to break apart clumps and stir vigorously, combining the rice well with eggs and vegetables. Cold rice fries better as hot rice tends to become mushy.
9. Season and Add Sauce: Pour in soy sauce, oyster sauce, and sesame oil around the edges of the wok. Stir quickly to evenly coat every grain of rice. Adjust seasoning with salt and black pepper to taste. The high heat caramelizes the soy sauce for deeper flavor and color.
10. Combine Seafood and Finish: Return the shrimp and crab to the wok. Toss everything on high heat for 1-2 minutes, ensuring all ingredients are well combined. Stir in the unsalted butter at the end for a glossy finish and a rich, coastal flavor.
11. Garnish and Serve: Turn off the heat and sprinkle chopped green onions, sesame seeds, or chili flakes over the fried rice. Serve immediately with a wedge of lemon or a drizzle of chili oil for a bright, aromatic finish.

Notes

• Use day-old cooked jasmine rice that is dry and separated to avoid mushy fried rice.
• Do not marinate the seafood for longer than 15 minutes to prevent the acid from cooking the shrimp prematurely.
• High heat is essential to create the authentic ‘wok hei’ flavor and ensure quick, even cooking.
• Prepare all ingredients in advance to keep up with the fast pace of stir-frying.
• Push vegetables to the side when adding eggs to make fluffy scrambles and prevent overcooking.
• Cold rice is key for good texture and prevents clumping and mushiness.
• Add soy sauce on the edges of the wok for caramelization and a deeper umami flavor.
• Butter at the end brings richness and a glossy finish to the dish.
• Optional flavor boosters like chili oil, fish sauce, lime zest, and chili flakes can elevate the flavor according to taste preferences.
• Serve immediately for best texture and flavor; leftovers may lose the crispness of vegetables and freshness of seafood.

Keywords: Seafood fried rice, shrimp fried rice, crab fried rice, stir-fry rice, Asian seafood rice, wok fried rice