Get ready to dive into a flavor-packed adventure with my go-to seafood fried rice recipe—it’s my secret weapon for turning day-old rice into a five-star meal in just about the same time it takes to scroll through your feed!
Seared to silky perfection, this seafood fried rice is as comforting as it gets. Tender mixed seafood, buttery garlic, and sweet onion come together in day-old jasmine rice, with a protein boost from eggs and colorful peas and carrots.
This cheat’s version of the classic Chinese dish contains no soy sauce but, believe me, it doesn’t need it: the savory depth imparted by the oyster sauce (which you can easily substitute with another kinda sauce if you’re avoiding oysters) and the all too familiar hit of sesame oil at the end makes this Seafood Fried Rice a flavor bomb.
Silky Seafood Fried Rice Recipe Ingredients
- Mixed Seafood: Rich in protein, provides essential Omega-3 fatty acids, and enhances the dish’s overall flavor with subtle sweetness.
- Jasmine Rice: A carbohydrate staple, ideal for fried rice; its grains remain separate and fluffy.
- Eggs: Source of protein and healthy fats; they add a creamy texture to the rice.
- Garlic: Offers aromatic depth and boosts the savory flavors with its pungent, slightly sweet notes.
- Sesame Oil: Adds a rich nutty aroma, enhancing the overall taste complexity with just a hint.
Silky Seafood Fried Rice Recipe Ingredient Quantities
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed seafood (shrimp, scallops, squid), cleaned and cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 eggs, lightly beaten
- 3 cups cooked jasmine rice, preferably day-old
- 1 cup frozen peas and carrots, thawed
- 2 green onions, chopped
- Salt and pepper to taste
- 1 teaspoon sesame oil
- Lemon wedges, for serving
How to Make this Silky Seafood Fried Rice Recipe
1. In a large pan or wok, over medium-high heat, add 1 tablespoon of vegetable oil. Heat the oil, then add the onion (finely chopped) and the garlic (minced). Sauté until the onion is perfectly translucent.
2. Put the pan and add the mixed seafood and stir-fry them until they are just cooked through, about 2-3 minutes. Take the seafood out of the pan and set it aside.
3. In the same skillet, add the last tablespoon of vegetable oil. Pour in the eggs, beaten until just mixed, and scramble until they’re set but still somewhat creamy. Push the eggs to one side of the skillet.
4. Add the cooked jasmine rice to the pan. Using the back of your spoon, break up any clumps. Stir-fry the rice and eggs for a couple of minutes.
5. Combine thawed peas and carrots with the rice, mixing well to combine.
6. Spoon the soy sauce and oyster sauce over the rice mixture. Stir well to make sure the sauces are evenly mixed in.
7. Put the cooked seafood back into the pan, with any juices that collected, and mix it thoroughly with the rice and vegetables.
8. Add the green onions that have been chopped. Then, add some salt and pepper to taste. Combine all these ingredients by stirring.
9. Pour a little sesame oil over the fried rice and give it a final stir to incorporate the flavor.
10. Serve the seafood fried rice, which is light and creamy, warm, and garnished with lemon wedges. Those wedges of lemon should be on the side, because they deliver the most flavor when squeezed over the dish just before eating.
Silky Seafood Fried Rice Recipe Equipment Needed
1. Large pan or wok
2. Cooking spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Mixing bowl
FAQ
- Can I use fresh seafood instead of frozen?Indeed, fresh seafood can be used and will boost the flavor of the dish.
- What is the best rice to use for fried rice?The ideal ingredient is jasmine rice, cooked a day in advance. This prevents the finished dish from becoming too mushy.
- Can I substitute soy sauce with anything else?Tamari or coconut aminos can serve as a gluten-free substitute for soy sauce.
- Is it necessary to use a wok for this recipe?If you don’t have a wok, a large frying pan or skillet will work just as well.
- How can I make this dish spicy?For an extra kick of heat, add some chili paste or a few chopped fresh chilies.
- Can I add other vegetables?Certainly, you can add bell peppers, broccoli, or any of your preferred vegetables.
- What is the purpose of day-old rice?Rice that is a day old has less stickiness, which assists in getting the ideal fried rice texture and in avoiding clumps.
Silky Seafood Fried Rice Recipe Substitutions and Variations
Vegetable oil: Substitute with olive oil or canola oil for a different flavor profile. These oils are also good for moisture. Compare:
– Canola oil: 11% saturated fat, monounsaturated (healthy) fat, and a good source of omega-3 fatty acids. Improves heart health as it lowers triglycerides and raises “good” HDL levels.
Soy sauce. For gluten-free alternatives, use tamari or coconut aminos.
Seafood medley: Use firm white fish like cod or mahi-mahi in place of mixed seafood, or go with chicken for a medley that’s all land-based.
Substitutes for oyster sauce: Hoisin sauce or fish sauce can be used as substitutes, but be aware of the flavor difference.
If jasmine rice is not available, basmati rice or long-grain white rice can be used.
Pro Tips
1. Use Day-Old Rice: Ensure the jasmine rice is day-old and refrigerated. This helps the grains stay separate and prevents clumping when stir-frying.
2. Preheat the Wok: Make sure your pan or wok is well-heated before adding ingredients. This aids in achieving the desired texture for the stir-fry and ensures the ingredients cook quickly and evenly.
3. Don’t Overcook Seafood: Be mindful not to overcook the seafood. It only needs 2-3 minutes to become tender. Overcooking can result in a chewy texture.
4. Layer the Flavors: When adding soy sauce and oyster sauce, drizzle them evenly over the rice to ensure the flavors are well-distributed. Stir thoroughly for a consistent taste.
5. Finish with Sesame Oil: Add the sesame oil at the end of the cooking process to retain its aromatic flavor and enhance the overall taste of the dish.
Silky Seafood Fried Rice Recipe
My favorite Silky Seafood Fried Rice Recipe
Equipment Needed:
1. Large pan or wok
2. Cooking spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Mixing bowl
Ingredients:
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed seafood (shrimp, scallops, squid), cleaned and cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 eggs, lightly beaten
- 3 cups cooked jasmine rice, preferably day-old
- 1 cup frozen peas and carrots, thawed
- 2 green onions, chopped
- Salt and pepper to taste
- 1 teaspoon sesame oil
- Lemon wedges, for serving
Instructions:
1. In a large pan or wok, over medium-high heat, add 1 tablespoon of vegetable oil. Heat the oil, then add the onion (finely chopped) and the garlic (minced). Sauté until the onion is perfectly translucent.
2. Put the pan and add the mixed seafood and stir-fry them until they are just cooked through, about 2-3 minutes. Take the seafood out of the pan and set it aside.
3. In the same skillet, add the last tablespoon of vegetable oil. Pour in the eggs, beaten until just mixed, and scramble until they’re set but still somewhat creamy. Push the eggs to one side of the skillet.
4. Add the cooked jasmine rice to the pan. Using the back of your spoon, break up any clumps. Stir-fry the rice and eggs for a couple of minutes.
5. Combine thawed peas and carrots with the rice, mixing well to combine.
6. Spoon the soy sauce and oyster sauce over the rice mixture. Stir well to make sure the sauces are evenly mixed in.
7. Put the cooked seafood back into the pan, with any juices that collected, and mix it thoroughly with the rice and vegetables.
8. Add the green onions that have been chopped. Then, add some salt and pepper to taste. Combine all these ingredients by stirring.
9. Pour a little sesame oil over the fried rice and give it a final stir to incorporate the flavor.
10. Serve the seafood fried rice, which is light and creamy, warm, and garnished with lemon wedges. Those wedges of lemon should be on the side, because they deliver the most flavor when squeezed over the dish just before eating.
