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

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

A colorful, flavorful fusion of shrimp, crab, and vegetables tossed with soy sauce and sesame oil this Seafood Fried Rice brings the taste of the coast to your table in under an hour.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Seafood Recipes
Cuisine: Fusion
Ingredients Method Notes

Ingredients
  

  • Main Ingredients
  • Ingredient US Measurement Metric Purpose
  • Day-old cooked jasmine rice 4 cups 600 g Best texture — dry separate grains
  • Shrimp medium, peeled & deveined 12 oz 340 g Juicy protein and seafood base
  • Crab meat fresh or imitation 6 oz 170 g Adds sweetness and richness
  • Eggs beaten 2 large — Adds fluffiness and binding
  • Carrots finely diced ½ cup 70 g Adds crunch and color
  • Green peas ½ cup 70 g Fresh balance to seafood
  • Red bell pepper diced ½ cup 80 g Sweetness and color
  • Green onions chopped ¼ cup 30 g Fresh aroma and garnish
  • Onion finely chopped ½ cup 80 g Adds depth of flavor
  • Garlic minced 3 cloves — Essential aromatic
  • Fresh ginger minced 1 tbsp 15 g Adds warmth and zing
  • Soy sauce 3 tbsp 45 ml Salty umami base
  • Oyster sauce 2 tbsp 30 ml Adds depth and gloss
  • Sesame oil 1 tbsp 15 ml For aroma and richness
  • Butter unsalted 1 tbsp 15 g Smooth flavor finish
  • Vegetable or peanut oil 2 tbsp 30 ml High smoke point for frying
  • Salt & black pepper To taste — Seasoning balance
  • 🧄 Seafood Marinade
  • Ingredient Amount
  • Soy sauce 1 tbsp
  • Sesame oil 1 tsp
  • Lemon juice 1 tsp
  • Garlic minced 1 clove
  • Ginger grated ½ tsp
  • White pepper Pinch
  • Mix shrimp and crab with marinade ingredients in a bowl. Let rest 10–15 minutes — just enough to infuse subtle flavor without overpowering the seafood.
  • Chef’s Note: Don’t marinate too long or the acid will begin to “cook” the shrimp.
  • 🌶 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
 

  1. Step 1: Marinate the Seafood
  2. 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.
  3. Pro Tip: Keep seafood cold until cooking it helps retain its texture and sweetness.
  4. Step 2: Prepare the Vegetables
  5. Chop your vegetables into small, uniform pieces carrots, bell peppers, onions, green onions, and ginger. This ensures they cook evenly in the high heat of the wok.
  6. Chef Tip: Prepping everything in advance (mise en place) is essential wok cooking moves fast!
  7. Step 3: Heat the Wok
  8. Place your wok over high heat until it starts to smoke slightly. Add vegetable oil and swirl it around the surface.
  9. You’ll know it’s ready when a small piece of onion sizzles instantly.
  10. Chef Tip: High heat is the secret to authentic fried rice it creates that coveted “wok hei” flavor.
  11. Step 4: Sear the Shrimp and Crab
  12. 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.
  13. Pro Tip: Don’t overcook seafood — it will finish cooking later when combined with rice.
  14. Step 5: Add Aromatics
  15. 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.
  16. Chef Tip: This forms the aromatic base — don’t let garlic burn!
  17. Step 6: Add the Vegetables
  18. Add carrots, peas, and bell peppers. Stir-fry for 2-3 minutes until crisp-tender.
  19. Chef Tip: Vegetables should remain colorful and slightly crunchy for texture contrast.
  20. Step 7: Scramble the Eggs
  21. 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.
  22. Chef Tip: Soft, fluffy eggs make the fried rice luxurious and rich.
  23. Step 8: Add the Rice
  24. Add day-old cold rice to the wok. Use your spatula to break apart any clumps. Stir vigorously to combine with eggs and veggies.
  25. Pro Tip: Cold rice fries better hot rice will become mushy.
  26. Step 9: Season & Add Sauce
  27. Pour in soy sauce, oyster sauce, and sesame oil. Stir quickly so the sauces coat every grain evenly.
  28. Add a pinch of salt and pepper, tasting as you go.
  29. Chef Tip: Add soy sauce around the edges of the wok the heat caramelizes it, deepening color and flavor.
  30. Step 10: Combine Seafood and Finish
  31. 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.
  32. Chef Tip: A touch of butter brings a coastal richness that ties everything together.
  33. Step 11: Garnish & Serve
  34. Turn off heat. Sprinkle green onions, sesame seeds, or chili flakes on top.
  35. Serve immediately with a wedge of lemon or drizzle of chili oil.
  36. Chef Tip: Fresh citrus over fried rice awakens every flavor beautifully.

Notes

For extra flavor, drizzle a bit of garlic butter or chili oil before serving. Always use cold, day-old rice for the best texture and that signature smoky “wok hei” aroma. Garnish with fresh green onions or sesame seeds for a restaurant-style finish.