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Delicious Seafood Fried Rice with shrimp, crab, and mixed vegetables

Seafood Fried Rice

A comforting and flavorful dish made with succulent shrimp, crab meat, and an array of colorful vegetables fried with day-old jasmine rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups day-old cooked jasmine rice Best texture - dry and separate grains
  • 12 oz medium shrimp, peeled & deveined Juicy protein and seafood base
  • 6 oz crab meat, fresh or imitation Adds sweetness and richness
  • 2 large eggs, beaten Adds fluffiness and binding
  • ½ cup carrots, finely diced Adds crunch and color
  • ½ cup green peas Fresh balance to seafood
  • ½ cup red bell pepper, diced Sweetness and color
  • ¼ cup green onions, chopped Fresh aroma and garnish
  • ½ cup onion, finely chopped Adds depth of flavor
  • 3 cloves garlic, minced Essential aromatic
  • 1 tbsp fresh ginger, minced Adds warmth and zing
  • 3 tbsp soy sauce Salty umami base
  • 2 tbsp oyster sauce Adds depth and gloss
  • 1 tbsp sesame oil For aroma and richness
  • 1 tbsp butter, unsalted Smooth flavor finish
  • 2 tbsp vegetable or peanut oil High smoke point for frying
  • to taste salt & black pepper Seasoning balance
Seafood Marinade
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp lemon juice
  • 1 clove garlic, minced
  • ½ tsp ginger, grated
  • a 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

Method
 

Marinate the Seafood
  1. 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.
Prepare the Vegetables
  1. Chop your vegetables into small, uniform pieces. This ensures they cook evenly in the high heat of the wok.
Heat the Wok
  1. Place your wok over high heat until it starts to smoke slightly. Add vegetable oil and swirl it around the surface.
Sear the Shrimp and Crab
  1. 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.
Add Aromatics
  1. 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.
Add the Vegetables
  1. Add carrots, peas, and bell peppers. Stir-fry for 2-3 minutes until crisp-tender.
Scramble the Eggs
  1. 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.
Add the Rice
  1. Add day-old cold rice to the wok. Use your spatula to break apart any clumps. Stir vigorously to combine with eggs and veggies.
Season & Add Sauce
  1. 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.
Combine Seafood and Finish
  1. 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.
Garnish & Serve
  1. 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.

Notes

Cool quickly, store leftovers in an airtight container, and refrigerate for up to 3 days. Reheat in a skillet on high for best texture. Use tamari for gluten-free version.