Go Back
Seafood Fried Rice (Shrimp & Crab) — Better Than Takeout in 25 Minutes

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
Cook Time 15 minutes
Total Time 25 minutes
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.