Description
A bold, savory, and satisfying one-pan seafood fried rice loaded with shrimp, squid, vegetables, and fluffy day-old jasmine rice.
Ingredients
Scale
- 3 cups cooked jasmine rice (preferably cold, day-old)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 cup cooked shrimp (peeled and deveined)
- 1/2 cup squid rings (cleaned and sliced)
- 1 egg, lightly beaten
- 1/2 cup diced carrots
- 1/4 cup green peas
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon ground white pepper
- 2 green onions, chopped
- Lime wedges and chopped cilantro (optional)
- Scallops
- Crab meat
- Bell peppers
- Bean sprouts
Instructions
- Chop all vegetables and seafood beforehand. Fried rice cooks fast, so keep everything ready.
- Heat vegetable oil in a wok over medium-high heat. Sauté garlic and onions until fragrant.
- Add shrimp and squid. Cook 2–3 minutes until shrimp turns pink. Remove to avoid overcooking.
- Pour beaten egg into the wok, scramble, and push to the side.
- Add carrots and peas, cooking 2–3 minutes until tender-crisp.
- Break apart rice clumps and stir-fry with vegetables and egg.
- Add soy sauce, oyster sauce, and white pepper. Toss well.
- Add back cooked seafood and green onions. Stir-fry 1–2 minutes more.
- Dish hot and garnish with lime wedges and cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 160mg
Keywords: Seafood Fried Rice