Seafood Fried Rice layers Dungeness crab, sea scallops and shrimp together with fresh herbs for a quick weeknight meal.
Fried rice is a great way to use leftover rice. Add seafood to the mix and suddenly it’s next level fried rice. Here, in the Pacific Northwest, we use Dungeness crab. It’s rich, buttery and I may be bias, but the best crab. You can use your favorite crab, just make sure its lump meat.
Ingredients in Seafood Fried Rice
- Rice – Day old rice is best for this recipe. I like using white basmati rice, but you can use your favorite.
- Seafood – A combination of lump crab, such as Dungeness, shrimp and sea scallops.
- Shallot – One large shallot adds a sweeter flavor than using onion.
- Celery – Sliced celery including the leaves.
- Cilantro – I like the freshness of cilantro, if it’s not for you, just leave it out.
- Chives – Freshly chopped chives for color and flavor.
- Egg – Fried rice just wouldn’t be the same without it.
- Ginger – Freshly grated ginger adds the most flavor.
- Garlic – Fresh minced garlic.
- Soy Sauce – I use regular soy sauce, but you could use less salt if needed.
- Sherry – Sherry cooking wine or Shaoxing wine if you have it.
- Chili Oil – The recipe calls for 1 Tbsp, which can be increased if you like it spicy.
- Vegetable Oil Use either vegetable oil, avocado oil or peanut oil.
Seafood Fried Rice
Ingredients
- 1 1/2 cups basmati rice
- 3 cups water
- 1 tbsp chili oil
- 2 tbsp vegetable oil divided
- 3-4 stalks celery chopped, plus leaves
- 1 large shallot thinly sliced
- 5-6 large shrimp halved, tails removed
- 5-6 sea scallops quartered
- 1/2 lb. Dungeness crab
- 1 tsp ginger root grated
- 1 clove garlic grated
- 1 large egg
- 4 tsp soy sauce divided
- 1 tsp water
- 1 tsp sherry wine
- salt and pepper to taste
Instructions
- Prepare rice a day ahead. Add 1 1/2 cups rice to 3 cups boiling water, cover reduce to low heat and cook until water is absorbed. let cool. Store in refrigerator overnight.
- Whisk together egg, 1 tsp soy sauce and 1 tsp. water in a small bowl.
- Heat a large pan or a wok over high heat. Add chili oil and 1 tbsp. of vegetable oil. Add celery and shallot, stirring continuously. Add shrimp and scallops, then crab. Add ginger and garlic, then add egg mixture, stirring everything around quickly in pan. Remove everything in pan to a bowl and set aside.
- Add remaining 1 tbsp. vegetable oil to hot pan. Add cold pre-cooked rice to pan and stir it around until it starts to crisp up on the edges. Add sherry wine and remaining soy sauce, stir. Add seafood mixture, cilantro and chives. Stir to combine. Season with salt and pepper.
Related Recipes
Try these other Asian inspired seafood recipes. Our Salmon Banh Mi Sandwich with quick pickled veggies and hoisin glazed salmon is packed with flavor. Looking for something a little lighter? Try our Mango Shrimp Lettuce Bites for a sweet and spicy bite of freshness. Love a good fish sandwich? Our Asian Fusion Fish Sandwich packs a light and crispy snapper fillet, ginger sesame slaw and spicy mayo between a Hawaiian bun.
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