There’s something deeply comforting about a bowl of fried rice sizzling hot from the wok. This Seafood Fried Rice blends sweet crab, tender shrimp, and colorful vegetables into a balanced, flavor-packed meal that feels restaurant-worthy yet homemade. It’s quick, easy, and tastes even better the next day.
Table of Contents
Why you’ll love this Seafood Fried Rice
This dish takes classic fried rice and levels it up with ocean-fresh flavor. Every bite delivers savory, buttery, and lightly smoky goodness.
- Quick 20-minute meal for busy nights
- Packed with lean protein and veggies
- Perfect way to use day-old rice
- Family-friendly and versatile
- Tastes just like your favorite takeout, but fresher
- One-pan cleanup for easy cooking
I remember the first time I made seafood fried rice—it was late summer near the Gulf, and shrimp boats lined the dock. My mom used to toss shrimp and crab into leftover rice, saying, “nothing fancy, just good flavor.” That memory inspired this version: full of heart, flavor, and comfort.
Ingredients you’ll need
Seafood Fried Rice is all about layers of flavor—savory soy, aromatic garlic, and buttery seafood. Here’s what brings it to life:
Main Ingredients
- 12 oz medium shrimp, peeled & deveined – tender base protein
- 6 oz fresh or imitation crab meat – adds sweetness and depth
- 2 large eggs, beaten – brings fluff and texture
- ½ cup carrots, finely diced – for crunch and color
- ½ cup green peas – for freshness and color balance
- ½ cup red bell pepper, diced – sweet, crisp contrast
- ¼ cup green onions, chopped – aromatic garnish
- ½ cup onion, finely chopped – builds a flavorful base
- 3 cloves garlic, minced – essential aromatic punch
- 1 tbsp fresh ginger, minced – adds warmth and zing
- 3 tbsp soy sauce – umami backbone
- 2 tbsp oyster sauce – for depth and shine
- 1 tbsp sesame oil – nutty aroma
- 1 tbsp butter, unsalted – silky finish
- 2 tbsp vegetable or peanut oil – high-heat frying
- Salt & black pepper – to taste
Seafood Marinade
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp lemon juice
- 1 clove garlic, minced
- ½ tsp grated ginger
- Pinch white pepper
Optional Add-ons or Substitutes
- Swap shrimp for scallops or diced fish fillet
- Add pineapple for a tropical touch
- Toss in bean sprouts for crunch
- Use coconut aminos for a lower-sodium option
- Try jasmine or brown rice for different texture
- Add chili flakes for heat if desired
Step-by-step instructions
I always start by prepping all ingredients—fried rice moves fast once the wok is hot. Keep everything ready to go for a seamless stir-fry.
- Marinate the seafood: In a bowl, mix shrimp and crab with soy sauce, sesame oil, lemon juice, garlic, ginger, and white pepper. Let sit 10 minutes. (Marinating helps lock in that coastal flavor.)
- Cook the eggs: Heat ½ tablespoon oil in a wok or large skillet. Scramble the eggs lightly and remove them once just set. (They’ll finish cooking later.)
- Sear the seafood: Add a bit more oil, then cook shrimp and crab until just opaque. Remove and set aside. (Don’t overcook—shrimp finish fast.)
- Sauté the aromatics: In the same pan, add butter, garlic, ginger, and onion. Cook until fragrant. (This step builds that base layer of flavor.)
- Add vegetables: Stir in carrots, peas, and bell pepper. Cook 2–3 minutes until tender but still crisp.
- Toss in rice: Add cold, day-old rice. Break it apart and stir-fry to coat in the aromatics. (Cold rice fries best—it won’t clump.)
- Season and combine: Pour in soy sauce, oyster sauce, and sesame oil. Mix well, then return eggs and seafood. Toss everything together until glossy and evenly coated.
- Finish and serve: Sprinkle chopped green onions and taste for seasoning. Serve hot and steaming straight from the wok.
Quick reminders:
- Use day-old rice—it gives the best texture.
- Don’t overcrowd the pan; keep the heat high.
- Add sauces gradually for balance.
- Stir constantly for even cooking.
Expert tips for success
This dish is easy but benefits from a few insider tricks.
- Use cold rice—fresh rice makes it mushy.
- Pat seafood dry before searing for a golden crust.
- Don’t over-salt; soy and oyster sauce already carry sodium.
- Cook eggs separately for perfect texture.
- A splash of sesame oil at the end adds aroma.
- For smoky flavor, let rice sit untouched for 30 seconds before stirring.
- Garnish with green onion and a squeeze of lemon before serving.
Once you’ve made it once, it becomes a signature weeknight favorite.
Serving suggestions
This seafood fried rice is a meal in itself but pairs wonderfully with Asian-inspired sides and sauces.
- Serve alongside Shrimp Alfredo for a seafood lover’s feast
- Pair with Chinese Cabbage Egg Stir-Fry for extra greens
- Add a drizzle of chili oil for spice lovers
- Pair with miso soup or crispy spring rolls
- Enjoy with iced green tea or lemon water
Try serving it family-style in a big wok at the center of your table—everyone can grab seconds straight from the pan.
Storing and reheating
Fried rice keeps well and tastes even better the next day when the flavors meld.
How to store it
- Cool completely before sealing
- Store in airtight containers up to 3 days in the fridge
- For longer storage, freeze up to 1 month
- Label and date containers
- Avoid leaving at room temperature for too long
How to reheat it
- Reheat on the stovetop over medium heat with a splash of water or broth
- Microwave in 30-second intervals, stirring between
- Add a bit of butter or sesame oil for shine
- Don’t overheat—just warm through evenly
- Top with fresh scallions before serving
Even after reheating, it stays flavorful, tender, and satisfying.
Estimated Nutrition (per serving)
Calories: 460 | Protein: 28g | Carbs: 45g | Fat: 16g | Fiber: 3g | Sodium: 820mg
Frequently asked questions
Can I use frozen seafood?
Yes—just thaw completely and pat dry before cooking.
Can I use jasmine or brown rice?
Absolutely. Both work well; just ensure it’s day-old rice.
What’s the secret to restaurant-style fried rice?
High heat, dry rice, and quick motion in the pan.
Final thoughts
This Seafood Fried Rice brings the coast to your kitchen in under 30 minutes. It’s hearty, flavorful, and feels special without the effort. I love pairing it with lighter dishes like Panda Express Chow Mein when I want that full takeout-at-home vibe.
- Use day-old rice for perfect texture.
- Keep it hot and fast in the wok.
- Enjoy it fresh, but don’t forget—it’s just as good the next day.
Garlic Butter Seafood Fried Rice with Shrimp & Crab
Ingredients
Equipment
Method
- In a bowl, mix shrimp and crab with soy sauce, sesame oil, lemon juice, garlic, ginger, and white pepper. Let sit 10 minutes.
- Heat ½ tbsp oil in a wok. Scramble the eggs lightly and remove once just set.
- Add a bit more oil, then cook shrimp and crab until just opaque. Remove and set aside.
- In the same pan, add butter, garlic, ginger, and onion. Cook until fragrant.
- Stir in carrots, peas, and bell pepper. Cook 2–3 minutes until tender but crisp.
- Add cold rice. Break apart and stir-fry to coat in aromatics.
- Pour in soy sauce, oyster sauce, and sesame oil. Mix well, then return eggs and seafood. Toss to combine.
- Sprinkle green onions and taste for seasoning. Serve hot.
Nutrition
Notes
- Imitation crab used to keep recipe pork-free.
- Day-old white rice assumed at 3 cups total.
