Spicy Crab & Shrimp Fried Rice (Printable)
Aromatic fried rice with plump shrimp, sweet crab, and vegetables in punchy garlic chili oil
# What You 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, white and green parts sliced separately
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
# 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 and set aside.
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. Add crab meat and stir gently for 30 seconds. Remove seafood and set aside.
03 - In the same pan, add onion and cook for 2 minutes until translucent. Add white scallion parts, garlic, bell pepper, peas, and carrots. Stir-fry for 2-3 minutes until softened.
04 - Push vegetables to the side of the pan. Pour beaten eggs into the empty space and scramble until just set. Mix with the vegetables.
05 - Increase heat to high. Add cold rice, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
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 until everything is well combined and evenly coated.
07 - Remove from heat and sprinkle with green scallion parts. Serve hot, drizzled generously with garlic chili oil.
# Expert Advice:
01 -
- The homemade garlic chili oil is a game changer that makes takeout completely unnecessary
- Dayold rice transforms into something extraordinary while using up leftovers
- Everything happens in one pan so you get maximum flavor with minimal cleanup
02 -
- Cold, dayold rice is absolutely essential or you will end up with mushy disappointment
- Have all ingredients prepped and within reach before you start cooking, everything moves fast once the heat is on
- The garlic chili oil can be made up to a week ahead and stored in the refrigerator
03 -
- Pat the shrimp completely dry with paper towels before cooking so they sear instead of steam
- Keep the garlic chili oil warm while cooking so it absorbs into the hot rice immediately