Spicy Crab & Shrimp Fried Rice (Printable Version)
Fragrant fried rice with tender shrimp, sweet crab, and crisp vegetables finished with punchy garlic chili oil.
# Ingredient List:
→ Seafood
01 - 7 oz medium peeled shrimp, deveined
02 - 5 oz lump crab meat, picked over for shells
→ Rice
03 - 4 cups cold cooked jasmine rice, preferably day-old
→ Vegetables and Aromatics
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 scallions, sliced with 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
15 - 2 large eggs, lightly beaten
→ Oil
16 - 2 tbsp neutral oil such as canola or vegetable
→ Garlic Chili Oil
17 - 4 tbsp neutral oil
18 - 4 cloves garlic, thinly sliced
19 - 1 1/2 tbsp crushed red chili flakes
20 - 1/2 tsp smoked paprika
21 - 1/2 tsp sugar
22 - Pinch of salt
# How to Make:
01 - In a small saucepan over medium-low heat, combine 4 tbsp oil and sliced garlic. Cook, stirring frequently, until the garlic turns golden, approximately 2 to 3 minutes. Remove from heat and stir in chili flakes, paprika, sugar, and salt. Allow to cool 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 for 1 to 2 minutes until just pink. Add crab meat and gently stir for 30 seconds. Remove seafood from pan and set aside.
03 - In the same pan, add onion and cook for 2 minutes until translucent. Add white parts of scallions, minced garlic, bell pepper, peas, and carrots. Stir-fry for 2 to 3 minutes until softened.
04 - Push the vegetables to the side of the pan. Pour beaten eggs into the empty space and scramble until just set. Mix the eggs with the vegetables.
05 - Increase heat to high. Add the cold rice, breaking up any clumps with your spatula. Stir-fry for 2 to 3 minutes until heated through and beginning to crisp.
06 - Return shrimp and crab to the pan. Add soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, and salt if needed. Stir-fry for another 2 minutes, ensuring everything is well combined and the rice is evenly coated with sauce.
07 - Remove from heat. Sprinkle with green parts of scallions and toss to distribute.
08 - Serve hot, drizzled generously with the prepared garlic chili oil. Offer additional chili oil at the table for those who prefer extra heat.
# Expert Tips:
01 -
- The garlic chili oil is a total game changer, making every bite feel warm and alive
- It transforms leftover rice into something restaurant-worthy in under thirty minutes
02 -
- Cold, day old rice is non negotiable, fresh rice will steam instead of fry
- Have all ingredients prepped before you start, once the wok is hot everything moves fast
03 -
- Dry your seafood thoroughly before cooking to prevent steaming
- Taste and adjust seasoning before serving, the rice absorbs salt quickly