Spicy Crab & Shrimp Fried Rice (Printable)
Vibrant fried rice with shrimp, crab, and vegetables finished with homemade garlic chili oil.
# What You'll Need:
→ Seafood
01 - 7 oz medium peeled shrimp, deveined
02 - 5 oz lump crab meat, shell pieces removed
→ Rice
03 - 4 cups cold cooked jasmine rice, day-old preferred
→ 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
15 - 2 large eggs, lightly beaten
→ Cooking Oil
16 - 2 tbsp neutral oil (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
# Directions:
01 - Heat 4 tbsp oil in a small saucepan over medium-low heat. Add sliced garlic and cook, stirring frequently, until golden brown, about 2-3 minutes. Remove from heat immediately and stir in chili flakes, smoked paprika, sugar, and salt. Allow to cool completely before using.
02 - Heat 2 tbsp neutral oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 1-2 minutes until just pink and opaque. Add crab meat and toss gently for 30 seconds until heated through. Transfer seafood to a plate and set aside.
03 - In the same pan over medium-high heat, add diced onion and cook for 2 minutes until translucent. Add scallion whites, minced garlic, bell pepper, peas, and carrots. Stir-fry for 2-3 minutes until vegetables are softened but still retain some crunch.
04 - Push vegetables to one side of the pan. Pour beaten eggs into the empty space and scramble quickly until just set, about 30 seconds. Mix the cooked eggs with the vegetables.
05 - Increase heat to high. Add cold rice to the pan, breaking up any clumps with a spatula. Stir-fry vigorously for 2-3 minutes until the rice is heated through and begins to develop a slight crispiness.
06 - Return cooked shrimp and crab to the pan. Add soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, and salt if needed. Toss everything together for 2 minutes, ensuring the rice is evenly coated with seasonings and all ingredients are well distributed.
07 - Remove from heat. Sprinkle with reserved scallion greens. Serve immediately in bowls, drizzling each portion generously with the prepared garlic chili oil. Serve while hot.
# Expert Advice:
01 -
- The homemade garlic chili oil creates layers of aromatic heat that store-bought versions never achieve
- Day-old rice transforms into restaurant-quality perfection with that irresistible smoky wok flavor
- This dish comes together in under 30 minutes making it perfect for impressive weeknight dinners
02 -
- Cold day-old rice is non-negotiable for perfect texture, fresh rice will become a sticky disappointing mess
- Have all ingredients prepped and within reach before you start cooking once the wok is hot things move fast
- Never overcrowd your pan with seafood, cook in batches if necessary to maintain high heat and proper searing
03 -
- Squeeze fresh lime juice over your bowl right before eating to brighten all the rich flavors
- Freeze your rice spread on a baking sheet for 30 minutes if you forgot to make it ahead