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

Savory Seafood Fried Rice

A premium blend of succulent shrimp, sweet lump crab, and crisp vegetables.

📋 Ingredients

The Rice & Proteins

4 cups Cooked Jasmine Rice: Must be cold (preferably day-old).

1/2 lb Medium Prawns/Shrimp: Peeled and deveined.

6 oz Lump Crab Meat: Picked through for shells.

3 Large Eggs: Lightly beaten with a pinch of salt.

The Aromatics & Veggies

1/2 cup Frozen Peas & Carrots: Thawed and patted dry.

2 cloves Garlic: Minced.

1 tsp Fresh Ginger: Grated.

3 Scallions: Thinly sliced (whites and greens separated).

1/2 Small Onion: Finely diced.

The Savory Sauce

2 tbsp Soy Sauce (Light or All-purpose)

1 tbsp Oyster Sauce

1 tsp Toasted Sesame Oil

1/2 tsp White Pepper (essential for authentic flavor)

Optional: 1 tsp Fish Sauce for extra depth.

🔪 Instructions

1. Prep the Seafood

In a very hot wok or large non-stick skillet, add 1 tablespoon of high-heat oil (canola or grapeseed). Sear the shrimp for about 1 minute per side until just opaque. Remove and set aside. Note: We add the crab later as it is usually pre-cooked and very delicate.

2. The Eggs

Wipe the pan if necessary. Add a splash of oil and pour in the beaten eggs. Scramble quickly until soft and fluffy (don't overcook). Remove and set aside with the shrimp.

3. Sauté Aromatics

Add another tablespoon of oil. Toss in the diced onions and the white parts of the scallions. Stir-fry for 1 minute, then add the garlic and ginger. Cook for 30 seconds until fragrant but not burnt.

4. The "Fry" in Fried Rice

Turn the heat to high. Add the cold rice to the pan. Use a spatula to break up any clumps. Let the rice sit undisturbed for 30–60 seconds to develop a slight golden crust, then toss. Repeat this for 3 minutes until the rice is steaming and "dancing" in the pan.

5. Season and Combine

Pour the soy sauce, oyster sauce, and white pepper over the rice. Toss well to coat every grain. Add the peas, carrots, cooked shrimp, and the lump crab meat.

6. The Finish

Gently fold everything together for 1–2 minutes until the crab is heated through. Turn off the heat. Drizzle with the sesame oil and toss in the green scallion tops.

💡 Pro-Tips for Success

Dry Your Rice: If you don't have day-old rice, spread freshly cooked rice on a baking sheet and put it in front of a fan for 30 minutes, or in the fridge uncovered.

Don't Over-Sauce: Too much liquid makes the rice soggy. If you want more salt, add a pinch of sea salt or MSG rather than more soy sauce.

High Heat: Stir-frying is a fast process. Have all your ingredients chopped and ready (mise en place) before you turn on the stove.

Crab Care: If using high-quality lump crab, fold it in very gently at the very end so you keep those nice big chunks intact.