Seafood Fried Rice

Chinese Seafood Fried Rice 

Introduction

Chinese Seafood Fried Rice is a colorful and flavorful dish that combines fresh seafood, fragrant rice, and crisp vegetables in a delicious harmony. This dish represents the essence of Chinese home-style cooking — quick, nutritious, and full of “wok hei” (the smoky aroma from stir-frying). It’s a restaurant favorite that’s easy to make at home with just a few simple ingredients.

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Ingredients

• Cooked rice – 2 cups (preferably leftover rice, chilled)

• Shrimp – 100 g, peeled and deveined

• Squid rings – 100 g

• Scallops or crab meat – 50 g (optional)

• Eggs – 2

• Carrot – ½, diced

• Green peas – ¼ cup

• Corn kernels – ¼ cup

• Green onions – 2, finely chopped

• Garlic – 2 cloves, minced

• Light soy sauce – 1½ tablespoons

• Oyster sauce – 1 tablespoon

• Salt – ¼ teaspoon

• White pepper – a pinch

• Sesame oil – ½ teaspoon

• Vegetable oil – 2 tablespoons

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Preparation Steps

Step 1: Prepare the ingredients

1. If using frozen seafood, thaw it completely and pat dry with paper towels.

2. Dice the carrot, and finely chop the green onions and garlic.

3. Beat the eggs in a small bowl with a pinch of salt.

4. Break up the cold cooked rice with your hands or a spoon so it’s loose and fluffy — this prevents clumping while stir-frying.

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Step 2: Cook the seafood

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.

2. Add the shrimp, squid, and scallops, and stir-fry for about 1–2 minutes, just until the seafood turns opaque and lightly golden.

3. Remove the seafood and set aside.

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Step 3: Scramble the eggs

1. In the same wok, add a little more oil if needed.

2. Pour in the beaten eggs and gently scramble them until just set.

3. Push the eggs to one side of the wok.

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Step 4: Stir-fry the vegetables

1. Add garlic, carrots, peas, and corn to the other side of the wok.

2. Stir-fry for about 2 minutes until the vegetables are tender-crisp and aromatic.

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Step 5: Combine the rice and seasonings

1. Add the cooked rice to the wok.

2. Stir well to mix it with the eggs and vegetables.

3. Pour in light soy sauce, oyster sauce, salt, and white pepper.

4. Continue stir-frying for 2–3 minutes, making sure every grain of rice is evenly coated with sauce.

   • Tip: Use high heat and toss quickly to give the fried rice that signature wok hei flavor.

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Step 6: Add the seafood back

1. Return the seafood to the wok.

2. Stir-fry for another 1–2 minutes to mix everything evenly.

3. Drizzle a few drops of sesame oil for extra aroma.

4. Sprinkle chopped green onions on top and toss briefly.

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Step 7: Serve

Transfer the seafood fried rice to a plate and serve it hot. It’s perfect as a main dish or paired with a light soup such as egg drop soup or seaweed tofu soup.

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Tips

• Use day-old rice — freshly cooked rice is too moist and will clump.

• Don’t overcook the seafood; it should stay tender and juicy.

• You can substitute or add other ingredients like crab sticks, mussels, or fish pieces for variety.

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Flavor Profile & Nutrition

Chinese Seafood Fried Rice is savory, slightly sweet, and rich in umami from the soy and oyster sauces. It’s packed with protein, vitamins, and healthy carbs, offering both comfort and nutrition in one satisfying bowl.