Seafood Fried Rice Shrimp & Crab — Better Than Takeout in 25 Minutes

If you’ve ever opened a takeout container of fried rice and thought, “This is good, but I wish it had more seafood,” this recipe is for you. This Seafood Fried Rice Shrimp & Crab is piled with juicy shrimp, tender crab, colorful vegetables, and those silky ribbons of scrambled egg that make every bite feel extra satisfying.

It’s everything we love about homemade fried rice, fast, one-pan, and endlessly customizable,e plus the “special occasion” vibe of shrimp and crab. The best part? With a few smart techniques (like using cold rice and cooking in stages), you’ll get restaurant-style flavor and texture in about 25 minutes.

Whether you’re craving Asian seafood rice for a cozy weeknight dinner or you need an easy seafood recipe that impresses guests without stress, this is the one to bookmark.

Why You’ll Love This Recipe

• Better than takeout: Big seafood pieces, balanced seasoning, and no soggy rice.
• Fast & weeknight-friendly: Ready in around 25 minutes.
• One pan, minimal mess: A wok or large skillet does all the work.
• Flexible: Works with fresh or frozen seafood and whatever veggies you have.
• Flavor-packed: Soy sauce, sesame oil, garlic, and a little heat give it that classic fried rice “wok” taste.

Ingredients List (Exact Measurements)

For the Fried Rice

• 3 cups cooked jasmine rice, cold (about 1 1/2 cups uncooked rice cooked and chilled)
• 8 oz (225 g) shrimp, peeled and deveined (medium or large)
• 6 oz (170 g) crab meat (lump crab preferred; drained and picked over)
• 2 large eggs, beaten
• 1 cup frozen peas and carrots mix, thawed
• 1/2 cup corn kernels (optional; fresh or thawed frozen)
• 4 scallions (green onions), sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced (optional but excellent)

Sauce & Seasoning

• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce (optional but adds depth)
• 1 tbsp sesame oil
• 1 tbsp neutral oil (avocado, canola, or grapeseed), plus more as needed
• 1–2 tsp chili garlic sauce (optional, to taste)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 1–2 tsp lime juice (optional, for brightness)

Garnish (Optional but Recommended)

• Extra sliced scallions
• Toasted sesame seeds
• Lime wedges

Ingredient Notes & Substitutions

• Rice: Cold, day-old rice is ideal for homemade fried rice because it’s drier and fries up fluffy. Fresh rice can clump and turn mushy—see tips below if that’s all you have.
• Shrimp: Frozen shrimp is totally fine; thaw and pat dry. Dry shrimp sears better and won’t water down the pan.
• Crab: Lump crab makes this feel luxurious. If using canned, drain well and gently fold it in at the end to keep chunks intact.
• Oyster sauce: Optional, but it gives restaurant-style savory depth. Substitute with extra soy sauce plus 1/2 tsp sugar.
• Vegetables: Peas and carrots are classic, but bell peppers, diced zucchini, edamame, or shredded cabbage work well.
• Eggs: For extra richness, add one more egg or use a splash of milk when beating.
• Gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or skip).

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Step-by-Step Cooking Instructions

1) Mix the sauce

In a small bowl, stir together:

• soy sauce
• oyster sauce (if using)
• sesame oil
• chili garlic sauce (optional)

Set aside so it’s ready to pour in quickly.

2) Scramble the eggs

Heat a large wok or skillet over medium-high heat. Add 1 tsp neutral oil.
Pour in beaten eggs and scramble until just set (soft curds). Transfer to a plate.

3) Sear the shrimp

Add another 1–2 tsp oil. Add shrimp in a single layer, season lightly with a pinch of salt and pepper, and cook 1–2 minutes per side until pink and opaque. Transfer to the plate with the eggs.

4) Sauté aromatics and vegetables

Add a touch more oil if needed.
Sauté the white parts of scallions, garlic, and ginger for 20–30 seconds until fragrant.
Add peas/carrots and corn (if using) and stir-fry 1–2 minutes.

5) Fry the rice

Add the cold rice to the pan. Use a spatula to break up clumps and press rice into the pan to lightly toast. Stir-fry 3–5 minutes until the rice looks fluffier and lightly golden in spots.

6) Season and bring it together

Pour the sauce around the edges of the pan (this helps it sizzle and distribute). Toss thoroughly to coat all grains.

7) Add seafood, egg, and crab (gently)

Return shrimp and scrambled eggs to the pan.
Add crab meat last and fold gently so you keep those beautiful chunks. Cook 1 minute just to warm through.

8) Finish and garnish

Turn off the heat. Stir in the green scallion parts and optional lime juice.
Taste and adjust seasoning (more soy sauce, pepper, or chili sauce). Garnish with sesame seeds and lime wedges.

Cooking Tips for Perfect Results

• Use cold rice: Spread freshly cooked rice on a sheet pan and chill 30–60 minutes if you don’t have day-old rice.
• Hot pan = better texture: Preheat the skillet/wok before adding ingredients to avoid steaming.
• Cook in stages: Eggs and shrimp overcook quickly; removing them keeps everything tender.
• Pat seafood dry: Especially shrimp—extra moisture prevents searing and makes rice soggy.
• Don’t drown the rice: Add sauce gradually. You can always add more, but you can’t take it out.

Variations

• Spicy Asian seafood rice: Add 1 tsp toasted chili oil and extra chili garlic sauce.
• Pineapple seafood fried rice: Fold in 1 cup diced pineapple and garnish with cilantro.
• Extra veggie version: Add chopped bok choy, bean sprouts, or diced bell pepper.
• Different seafood mix: Try scallops, chopped calamari, or flaked cooked salmon.
• Low-carb: Substitute cooked cauliflower rice (note: cook quickly and keep the heat high to avoid sogginess).

Serving Suggestions

Serve this seafood fried rice as a complete meal or pair it with:

• Simple cucumber salad with rice vinegar and sesame
• Miso soup or hot-and-sour soup
• Steamed or stir-fried greens (bok choy, broccoli, or Chinese broccoli)
• Dumplings or spring rolls for a takeout-style spread

For a restaurant feel, finish with a lime squeeze and extra scallions right at the table.

Storage Instructions

• Cool leftovers quickly and store in an airtight container.
• Refrigerate for up to 3 days.
• For the best texture, store in a shallow container so it cools evenly.

Reheating Instructions

• Skillet (best): Heat a drizzle of oil over medium-high heat and stir-fry 3–5 minutes until hot. Add a tiny splash of water if it seems dry.
• Microwave: Cover loosely and heat in 30-second bursts, stirring between, until steaming hot.
  Food safety note: Reheat to 165°F (74°C), especially with seafood.

Health Benefits

This easy seafood recipe isn’t just delicious—it’s nutrient-dense:

• Shrimp: Lean protein plus selenium and vitamin B12.
• Crab: High-quality protein; contains zinc and vitamin B12.
• Vegetables: Fiber, vitamins, and color (especially carrots and peas).
• Portion-friendly: Because it’s homemade, you control sodium, oil, and portion sizes—making it a healthier alternative to many takeout versions.

Common Mistakes to Avoid

1. Using warm, freshly cooked rice Leads to mushy, clumpy fried rice.
2. Overcrowding the pan: Causes steaming instead of frying—work fast and use a large pan.
3. Overcooking shrimp: Shrimp goes rubbery quickly; cook just until opaque.
4. Stirring constantly: Let rice sit briefly against the hot pan to develop toasty flavor.
5. Adding crab too early: Lump crab breaks apart; fold in gently at the end.

FAQs

1) Can I make seafood fried rice with frozen shrimp and crab?

Yes. Thaw shrimp completely and pat dry. For crab, thaw and drain well; add it at the end so it stays chunky.

2) What’s the best rice for shrimp and crab fried rice?

Jasmine rice is ideal for classic Asian seafood rice flavor and texture. Long-grain white rice also works well.

3) Can I make this recipe without oyster sauce?

Absolutely. Use a little extra soy sauce and add 1/2 tsp sugar or a splash of fish sauce for depth (optional).

4) How do I keep homemade fried rice from turning soggy?

Use cold rice, a hot pan, and avoid too much sauce. Also, make sure veggies and seafood aren’t releasing excess water.

5) Is crab fried rice safe to reheat?

Yes, reheat thoroughly to 165°F (74°C) and eat within 3 days. Store promptly after cooling.

Seafood Fried Rice Shrimp & Crab — Better Than Takeout in 25 Minutes

Make restaurant-style seafood fried rice with shrimp, crab, egg, and veggies in 25 minutes. Easy homemade fried rice packed with flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Seafood Recipes

Cuisine: American, Japanese

Ingredients Method Notes

Ingredients

  

• 3 cups cooked jasmine rice cold
• 8 oz 225 g shrimp, peeled and deveined
• 6 oz 170 g lump crab meat, drained and picked over
• 2 large eggs beaten
• 1 cup frozen peas and carrots mix thawed
• ½ cup corn kernels optional
• 4 scallions sliced (white/green parts separated)
• 3 cloves garlic minced
• 1 tbsp ginger minced (optional)
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce optional
• 1 tbsp sesame oil
• 1 tbsp neutral oil plus more as needed
• 1 –2 tsp chili garlic sauce optional
• ½ tsp salt to taste
• ¼ tsp black pepper
• 1 –2 tsp lime juice optional

Method

 

1. Make sauce: Mix soy sauce, oyster sauce (if using), sesame oil, and chili garlic sauce (if using).
2. Scramble eggs: Heat wok/skillet over medium-high. Add 1 tsp oil, scramble eggs until just set. Remove.
3. Cook shrimp: Add a little oil. Sear shrimp 1–2 minutes per side until opaque. Remove.
4. Sauté: Cook white scallion parts, garlic, and ginger 20–30 seconds. Add peas/carrots and corn; stir-fry 1–2 minutes.
5. Fry rice: Add cold rice, break up clumps, stir-fry 3–5 minutes until hot and lightly toasted.
6. Season: Pour sauce around pan edge; toss to coat.
7. Finish: Add eggs and shrimp back in. Fold in crab gently; warm 1 minute.
8. Serve: Stir in green scallion parts and lime juice (optional). Garnish and serve hot.

Notes

Cold rice is key for non-soggy fried rice.
Add crab at the end to keep it in chunks.
For extra “takeout” flavor, cook over high heat in a wok and avoid overcrowding.