Seafood Fried Rice
Seafood fried rice made with shrimp, crab, eggs, vegetables, and savory sauce for a quick, satisfying meal with restaurant-style flavor.
Servings: 8 People
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
- 1/2 cup Carrots Finely Diced
- 1/2 cup Green Peas
- 1/2 cup Red Bell Pepper Finely Diced
- 1/4 cup Green Onions Chopped
- 1/2 cup Chopped Onion Finely
- 3 cloves Garlic Minced
- 1 tbsp Fresh Ginger Minced
- 3 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Sesame Seeds
- 1 tbsp Unsalted Butter
- 2 tbsp Vegetable or Peanut Oil
- Salt To Taste
- Black Pepper To Taste
Seafood Marinade
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Lemon Juice
- 1 clove Garlic Minced
- 1/2 tsp Ginger Grated
- 1 pinch Whit Pepper
Instructions
- In a medium bowl, combine the shrimp and crab with the soy sauce, sesame oil, lemon juice, garlic, ginger, and white pepper. Toss gently to coat, then let the seafood marinate in the refrigerator for 10 to 15 minutes while you prepare the rest of the ingredients.
- Dice the carrots, red bell pepper, and onion into small, even pieces. Chop the green onions, mince the garlic and ginger, and make sure your rice is cold and ready to go. Having everything prepped before cooking makes the process much easier.
- Heat a wok or large skillet over high heat until very hot. Add the vegetable or peanut oil and swirl it around the pan. Add the marinated shrimp and crab and stir-fry for 2 to 3 minutes until the shrimp are just turning pink and the seafood is nearly cooked through. Remove it from the pan and set it aside.
- Add the chopped onion, garlic, and ginger to the hot pan and stir-fry for about 30 seconds until fragrant. Add the carrots, peas, and red bell pepper and cook for another 2 to 3 minutes, just until the vegetables are crisp-tender and still bright.
- Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Let them set for a few seconds, then scramble gently until soft curds form. Mix the eggs into the vegetables so everything is evenly combined.
- Add the cold jasmine rice to the pan and use your spatula to break up any clumps. Toss the rice with the vegetables and eggs until everything is mixed well and heated through.
- Pour in the soy sauce, oyster sauce, and sesame oil, stirring quickly so the sauces coat every grain. Return the shrimp and crab to the pan and toss everything together for another 1 to 2 minutes until hot and well combined.
- Turn off the heat and stir in the butter for a glossy finish. Sprinkle the fried rice with chopped green onions, taste for seasoning, and serve right away while it is hot.
Notes
- Cold, day-old rice gives you the best texture for fried rice.
- Leftovers reheat best in a skillet with a small splash of oil.
- Add chili oil, fish sauce, or extra green onions if you want to build even more flavor.