Spicy Crab & Shrimp Fried Rice (Printer-friendly)
Fragrant fried rice with tender shrimp, sweet crab, and vegetables in homemade garlic chili oil.
# What You Need:
→ Seafood
01 - 7 oz medium shrimp, peeled and 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, white and green parts separated, sliced
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
→ 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 It:
01 - Combine 4 tbsp oil and sliced garlic in a small saucepan over medium-low heat. Cook, stirring frequently, until garlic turns golden, approximately 2-3 minutes. Remove from heat and stir in chili flakes, 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 pink. Add crab meat and stir gently for 30 seconds. Remove seafood from pan and set aside.
03 - In the same pan, cook onion for 2 minutes until translucent. Add white scallion parts, minced garlic, bell pepper, peas, and carrots. Stir-fry for 2-3 minutes until vegetables are softened.
04 - Push vegetables to the side of the pan. Pour beaten eggs into the cleared space and scramble until just set. Combine with the sautéed vegetables.
05 - Increase heat to high. Add cold rice, breaking apart any clumps with the spatula. Stir-fry for 2-3 minutes until rice is heated through and slightly crispy.
06 - Return cooked seafood to the pan. Add soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, and salt as needed. Stir-fry for 2 minutes until all ingredients are evenly coated and well combined.
07 - Remove from heat. Sprinkle with green scallion parts. Serve immediately, drizzled generously with the prepared garlic chili oil.
# Expert Tips:
01 -
- The homemade garlic chili oil transforms everything it touches into something restaurant quality and special
- Day old rice gets a second life as the perfect canvas for sweet seafood and sharp heat
02 -
- Cold rice is the absolute rule here, fresh rice will turn into a gummy disappointing mess no matter how skilled you are with a wok
- Have all ingredients prepped and within reach before you start cooking, fried rice happens fast and waits for no one
03 -
- Spread your cooked rice on a baking sheet and refrigerate uncovered for at least 4 hours to dry it out properly
- Preheat your wok until it is literally smoking before adding oil, that sear creates wok hei flavor