Seafood Fried Rice — Detailed Step-by-Step Recipe
This dish is fragrant, savory, and best made with cold, day-old rice so the grains stay separate.
Ingredients
Rice
- 3 cups cooked jasmine rice, cold (preferably day-old)
Seafood
- 8 oz shrimp, peeled, deveined, and chopped
- 4 oz scallops or calamari, chopped (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Aromatics & Vegetables
- 2 tablespoons vegetable oil (divided)
- 2 cloves garlic, minced
- 1/2 small onion, finely diced
- 1/2 cup frozen peas and carrots (thawed)
- 2 green onions, sliced
Eggs
- 2 large eggs, lightly beaten
Seasoning
- 2 to 3 tablespoons soy sauce (to taste)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- Optional: 1/4 teaspoon white pepper
Step-by-Step Directions
Step 1: Prepare the Seafood
Pat the seafood dry with paper towels. Season lightly with salt and black pepper. Set aside.
Step 2: Heat the Pan
Place a large wok or skillet over medium-high heat. Add 1 tablespoon of oil and allow it to heat until shimmering.
Step 3: Cook the Seafood
Add the seafood in a single layer. Stir-fry for 1 to 2 minutes just until opaque and barely cooked. Remove from the pan and set aside. Do not overcook.
Step 4: Scramble the Eggs
Add a small amount of oil if needed. Pour in the beaten eggs and gently scramble until just set. Remove and set aside with the seafood.
Step 5: Sauté Aromatics
Add the remaining oil to the pan. Add onion and cook for 1 to 2 minutes until softened. Stir in garlic and cook for 20 to 30 seconds until fragrant.
Step 6: Add Vegetables
Stir in peas and carrots. Cook for 1 minute, stirring constantly.
Step 7: Fry the Rice
Add the cold rice to the pan. Break up clumps using a spatula. Spread the rice evenly and let it sit undisturbed for 30 seconds to develop flavor, then stir. Repeat once.
Step 8: Season the Rice
Drizzle soy sauce, oyster sauce, sesame oil, sugar, and white pepper over the rice. Toss well until evenly coated and heated through.
Step 9: Combine Everything
Return the cooked seafood and eggs to the pan. Toss gently to combine. Cook for another 1 to 2 minutes until everything is hot.
Step 10: Finish and Serve
Stir in green onions. Taste and adjust seasoning if needed. Serve immediately.
Tips for Best Results
- Use cold rice to prevent mushy fried rice.
- Keep heat high and work quickly.
- Do not overcrowd the pan; cook in batches if necessary.
- For extra flavor, add a small knob of butter at the end.
Optional Variations
- Add chili oil or sambal for heat
- Use fish sauce instead of soy sauce for a Southeast Asian profile
- Finish with fresh cilantro and lime for brightness
If you want, I can also provide a restaurant-style version, a low-sodium option, or a short social-media recipe format.