Description
A delightful seafood fried rice combining shrimp, crab, and colorful vegetables for a quick, hearty meal.
Ingredients
- 4 cups (600 g) day-old cooked jasmine rice
- 12 oz (340 g) medium shrimp, peeled and deveined
- 6 oz (170 g) crab meat (fresh or imitation)
- 2 large eggs, beaten
- ½ cup (70 g) carrots, finely diced
- ½ cup (70 g) green peas
- ½ cup (80 g) red bell pepper, diced
- ¼ cup (30 g) green onions, chopped
- ½ cup (80 g) onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 g) unsalted butter
- 2 tbsp (30 ml) vegetable or peanut oil
- Salt & black pepper to taste
Instructions
- Marinate the seafood: Combine shrimp and crab with marinade ingredients in a bowl. Let rest for 10-15 minutes.
- Heat the wok: Place the wok over high heat. Once hot, add vegetable oil.
- Sear the shrimp and crab: Add the marinated seafood. Stir-fry for 2–3 minutes until shrimp turn pink and just cooked. Remove the seafood and set aside.
- Add aromatics: Reduce heat slightly. Add more oil if needed, followed by garlic, ginger, and onions. Stir-fry until fragrant, about 30 seconds.
- Add vegetables: Toss in diced carrots, green peas, and red bell peppers. Stir-fry for 2-3 minutes until crisp-tender.
- Scramble the eggs: Push the vegetable mix to one side. Pour in beaten eggs, allowing to set slightly, then scramble until soft curds form. Mix everything together.
- Add the rice: Introduce day-old rice to the wok. Break apart clumps while stirring to combine with eggs and veggies.
- Season & add sauce: Pour in soy sauce, oyster sauce, and sesame oil. Stir quickly to coat every grain evenly. Add a pinch of salt and black pepper.
- Combine seafood and finish: Return shrimp and crab to the wok. Toss everything together at high heat for 1-2 minutes. Finish with a tablespoon of butter for a glossy finish.
- Garnish & serve: Turn off the heat. Sprinkle with chopped green onions, sesame seeds, or chili flakes. Serve immediately, perhaps with a wedge of lemon or a light drizzle of chili oil.
Notes
Using day-old rice is essential for the best texture. Customize vegetables and seafood as per preference.