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Delicious seafood fried rice with shrimp, crab, and mixed vegetables

Seafood Fried Rice

A comforting dish featuring briny shrimp, sweet crab, and fresh vegetables, all stir-fried with rice for delicious umami flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 550
Ingredients Method Notes

Ingredients
  

Seafood and Marinade
  • 12 oz Shrimp (medium, peeled & deveined) Juicy protein and seafood base
  • 6 oz Crab meat (fresh or imitation) Adds sweetness and richness
  • 1 tbsp Soy sauce For marinating shrimp and crab
  • 1 tsp Sesame oil For marinating shrimp and crab
  • 1 tsp Lemon juice
  • 1 clove Garlic (minced)
  • ½ tsp Ginger (grated)
  • pinch White pepper
Main Ingredients
  • 4 cups Day-old cooked jasmine rice Best texture — dry (separate grains)
  • 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
  • Salt & black pepper To taste

Method
 

Marinating 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.
Preparing the Vegetables
  1. Chop your vegetables into small, uniform pieces: carrots, bell peppers, onions, green onions, and ginger.
Cooking the Fried Rice
  1. Place your wok over high heat until it starts to smoke slightly. Add vegetable oil and swirl it around the surface.
  2. 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.
  3. Reduce heat slightly and toss in garlic, ginger, and onions. Stir-fry until fragrant and golden, about 30 seconds.
  4. Add carrots, peas, and bell peppers. Stir-fry for 2-3 minutes until crisp-tender.
  5. 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.
  6. Add day-old cold rice to the wok. Use your spatula to break apart any clumps and stir vigorously to combine with eggs and veggies.
  7. Pour in soy sauce, oyster sauce, and sesame oil. Stir quickly to ensure even coating. Add salt and pepper to taste.
  8. 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.
  9. Turn off heat, sprinkle green onions on top, and serve immediately with a wedge of lemon or drizzle of chili oil.

Notes

Don’t marinate seafood too long or the acid will begin to 'cook' the shrimp. Fresh citrus enhances the overall flavor.