Seafood Fried Rice – A Savory Mix of Shrimp, Crab & Veggies

My strongest culinary belief — besides that butter should have its own zip code — is that seafood fried rice deserves a tiny brass band. Also: if you think rice is just a side, we need to have a talk. Thanksgiving taught me that stuffing and rice can coexist (fight me), and Trader Joe’s frozen peas have saved more midweek dinners than therapy. If you’re still skeptical, maybe begin dessert-first with this surprisingly related thing I adore: that easy peach cobbler I judge my life by.

A disastrously funny holiday that taught me to cook with patience (and seafood)

I once tried to impress my in-laws at Thanksgiving by subbing turkey with a seafood extravaganza. Spoiler: a turkey-shaped pile of crab legs isn’t a good aesthetic choice. The oven exploded (metaphorically — don’t call the fire department), my aunt asked if I’d “glazed” the floor with butter (rude but fair), and the stuffing decided to be jealous and become soup. Lesson learned: keep the chaos controlled, and when in doubt, make fried rice. It’s comforting, salvageable, and everyone rebels against portion control.

Pivoting from kitchen chaos to the rice pan — here’s why this recipe saves evenings

ANYWAY, before I spiral into my garlic-scented trauma diary, here’s the pivot: this Seafood Fried Rice — shrimp, crab, veg, and eggs — is the dish that apologizes for your culinary sins and then becomes the thing you brag about at brunch. It’s fast, forgiving, and tastes like a coastal vacation whispered directly into your wok.

All the ingredients (and my mini-rants about buying them)

• Day-old cooked jasmine rice — 4 cups — 600 g — Best texture — dry (separate grains)
• Shrimp (medium, peeled & deveined) — 12 oz — 340 g — Juicy protein and seafood base
• Crab meat (fresh or imitation) — 6 oz — 170 g — Adds sweetness and richness
• Eggs (beaten) — 2 large — — Adds fluffiness and binding
• Carrots (finely diced) — ½ cup — 70 g — Adds crunch and color
• Green peas — ½ cup — 70 g — Fresh balance to seafood
• Red bell pepper (diced) — ½ cup — 80 g — Sweetness and color
• Green onions (chopped) — ¼ cup — 30 g — Fresh aroma and garnish
• Onion (finely chopped) — ½ cup — 80 g — Adds depth of flavor
• Garlic (minced) — 3 cloves — — Essential aromatic
• Fresh ginger (minced) — 1 tbsp — 15 g — Adds warmth and zing
• Soy sauce — 3 tbsp — 45 ml — Salty umami base
• Oyster sauce — 2 tbsp — 30 ml — Adds depth and gloss
• Sesame oil — 1 tbsp — 15 ml — For aroma and richness
• Butter (unsalted) — 1 tbsp — 15 g — Smooth flavor finish
• Vegetable or peanut oil — 2 tbsp — 30 ml — High smoke point for frying
• Salt & black pepper — To taste — — Seasoning balance

🧄 Seafood Marinade — Ingredient / Amount:

• Soy sauce — 1 tbsp
• Sesame oil — 1 tsp
• Lemon juice — 1 tsp
• Garlic (minced) — 1 clove
• Ginger (grated) — ½ tsp
• White pepper — Pinch
  Mix shrimp and crab with marinade ingredients in a bowl. Let rest 10–15 minutes — just enough to infuse subtle flavor without overpowering the seafood.
  Chef’s Note: Don’t marinate too long or the acid will begin to “cook” the shrimp.

🌶 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.

Mini-rant: imitation crab? Totally fine for everyday bass-clef cooking. Fancy lump crab? Save it for when you want to feel regal. Trader Joe’s has cute little seafood packs that are life-saving on Wednesdays.

Cooking Unit Converter — quick conversions for the scattered cook

Because arguments about cups vs grams are real and emotional.

Technique ramble: how I learned to fry rice without burning my dignity

Okay, gather your mise en place like you’re about to audition for Top Chef (or at least not set off the smoke alarm). The wok must be hot enough to whisper secrets to the oil — see, that’s the “wok hei” everyone brags about. I learned the hard way that cold rice = mushy regret; cold rice = your friend.

• Step 1: Marinate the Seafood, In a mixing bowl, combine shrimp and crab with the marinade ingredients: soy sauce, sesame oil, garlic, ginger, lemon juice, and white pepper. Mix well and set aside for 10-15 minutes., Pro Tip: Keep seafood cold until cooking it helps retain its texture and sweetness.
• Step 2: Prepare the Vegetables, Chop your vegetables into small, uniform pieces carrots, bell peppers, onions, green onions, and ginger. This ensures they cook evenly in the high heat of the wok., Chef Tip: Prepping everything in advance (mise en place) is essential wok cooking moves fast!
• Step 3: Heat the Wok, Place your wok over high heat until it starts to smoke slightly. Add vegetable oil and swirl it around the surface., You’ll know it’s ready when a small piece of onion sizzles instantly., Chef Tip: High heat is the secret to authentic fried rice it creates that coveted “wok hei” flavor.
• Step 4: Sear the Shrimp and Crab, Add the marinated shrimp and crab to the hot wok. Stir-fry quickly for 2–3 minutes until shrimp turn pink and just cooked. Remove and set aside., Pro Tip: Don’t overcook seafood — it will finish cooking later when combined with rice.
• Step 5: Add Aromatics, Reduce heat slightly. Add a little more oil if needed, then toss in garlic, ginger, and onions. Stir-fry until fragrant and golden, about 30 seconds., Chef Tip: This forms the aromatic base — don’t let garlic burn!
• Step 6: Add the Vegetables, Add carrots, peas, and bell peppers. Stir-fry for 2-3 minutes until crisp-tender., Chef Tip: Vegetables should remain colorful and slightly crunchy for texture contrast.
• Step 7: Scramble the Eggs, Push the veggies to one side of the wok and pour in the beaten eggs. Let them set slightly, then scramble gently until soft curds form. Mix everything together., Chef Tip: Soft, fluffy eggs make the fried rice luxurious and rich.
• Step 8: Add the Rice, Add day-old cold rice to the wok. Use your spatula to break apart any clumps. Stir vigorously to combine with eggs and veggies., Pro Tip: Cold rice fries better hot rice will become mushy.
• Step 9: Season & Add Sauce, Pour in soy sauce, oyster sauce, and sesame oil. Stir quickly so the sauces coat every grain evenly., Add a pinch of salt and pepper, tasting as you go., Chef Tip: Add soy sauce around the edges of the wok the heat caramelizes it, deepening color and flavor.
• Step 10: Combine Seafood and Finish, Return shrimp and crab to the wok. Toss everything together on high heat for 1-2 minutes. Add butter at the end for a glossy finish., Chef Tip: A touch of butter brings a coastal richness that ties everything together.
• Step 11: Garnish & Serve, Turn off heat. Sprinkle green onions, sesame seeds, or chili flakes on top., Serve immediately with a wedge of lemon or drizzle of chili oil., Chef Tip: Fresh citrus over fried rice awakens every flavor beautifully.

Why this recipe feels like family even when mine is a circus

Cooking connects me to ritual: the way my grandmother chopped green onions while humming, the time my cousin spilled soy sauce and we all pretended it was intentional (we didn’t), and how certain smells—garlic, lemon, hot butter—instantly collapse time and bring people to the table. This fried rice is my version of a comfort hymn.

A tiny anecdote: the night my neighbors demanded thirds

Short story: I made this for bar night, the neighbors knocked, I handed them bowls in pajama pants, they went quiet, then applauded. Two-word review from Kevin across the hall: “Life-changing.” He did not return my rice scoop.

Frequently Asked Questions: chaotic, honest, and slightly snarky

Okay I’ll stop monologuing. Make the rice, taste it hot, and if someone asks for the recipe and you mutter “family secret,” I’ll pretend I taught you nothing.

Daily Calorie Needs Calculator — a tiny tool for portion feelings

Estimate your calorie needs so you can decide if you deserve dessert (you do).