Spicy Crab & Shrimp Fried Rice (Printable)
Vibrant fried rice with shrimp, crab, and vegetables in homemade garlic chili oil.
# What You Need:
→ Seafood
01 - 7 oz peeled medium shrimp, deveined
02 - 5 oz lump crab meat, shells removed
→ Rice
03 - 4 cups cold cooked jasmine rice, preferably day-old
→ Vegetables & Aromatics
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 scallions, sliced (white and green parts separated)
07 - 1 cup frozen peas and carrots, thawed
08 - 1 small red bell pepper, diced
→ Seasonings
09 - 2 tbsp soy sauce
10 - 1 tbsp oyster sauce
11 - 1 tsp fish sauce
12 - 1 tsp toasted sesame oil
13 - 1/2 tsp white pepper
14 - Salt, to taste
→ Eggs & Oil
15 - 2 large eggs, lightly beaten
16 - 2 tbsp neutral oil (canola or vegetable)
→ Garlic Chili Oil
17 - 4 tbsp neutral oil
18 - 4 cloves garlic, thinly sliced
19 - 1.5 tbsp crushed red chili flakes
20 - 1/2 tsp smoked paprika
21 - 1/2 tsp sugar
22 - Pinch of salt
# How-To Steps:
01 - Heat 4 tbsp neutral oil in a small saucepan over medium-low heat. Add sliced garlic and cook, stirring frequently, until golden (2-3 minutes). Remove from heat and stir in chili flakes, paprika, sugar, and salt. Let cool completely and set aside for serving.
02 - Heat 2 tbsp neutral oil in a large wok or skillet over medium-high heat. Add shrimp and cook 1-2 minutes until just pink. Add crab meat and stir gently for 30 seconds. Remove seafood from pan and set aside.
03 - In the same pan, add diced onion and cook 2 minutes until translucent. Add white scallion parts, minced garlic, bell pepper, peas, and carrots. Stir-fry 2-3 minutes until vegetables soften.
04 - Push vegetables to one side of the pan. Pour beaten eggs into the empty space and scramble until just set. Mix scrambled eggs with the vegetables.
05 - Increase heat to high. Add cold rice, breaking up any clumps with a spatula. Stir-fry 2-3 minutes until rice is heated through and slightly crispy.
06 - Return shrimp and crab to the pan. Add soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, and salt as needed. Stir-fry 2 minutes until everything is well combined and rice is evenly coated with sauces.
07 - Remove from heat. Sprinkle with green scallion parts. Serve hot, drizzling each portion generously with the prepared garlic chili oil.
# Expert Tips:
01 -
- The homemade garlic chili oil is a total game changer and keeps in the fridge for weeks
- Dayold rice actually works better here so it is perfect for using up leftovers
- You get restaurant quality results at home in under 45 minutes
02 -
- Never use hot fresh rice or your fried rice will turn into a mushy sticky mess
- Have all ingredients prepped and within reach before you start cooking because everything happens fast once the heat is high
03 -
- Heat your wok or skillet until it is literally smoking before adding oil to get that restaurant quality sear on the rice
- Taste and adjust seasoning before the final toss because it is much harder to fix once everything is combined