Spicy Crab & Shrimp Fried Rice (Printable)
Fragrant fried rice with tender shrimp, sweet crab, and vegetables in homemade garlic chili oil.
# What You'll Need:
→ Seafood
01 - 7 oz peeled medium shrimp, deveined
02 - 5 oz lump crab meat, shell-free
→ 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, whites and greens 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
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
# How to Make It:
01 - Heat 4 tbsp oil in 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. Cool completely before using.
02 - Heat 2 tbsp neutral oil in large wok or skillet over medium-high heat. Add shrimp and cook 1-2 minutes until just pink. Add crab meat and gently stir 30 seconds. Remove seafood from pan and set aside.
03 - Add onion to same pan and cook 2 minutes until translucent. Add scallion whites, garlic, bell pepper, peas, and carrots. Stir-fry 2-3 minutes until softened.
04 - Push vegetables to side of pan. Pour beaten eggs into empty space and scramble until just set. Mix with vegetables.
05 - Increase heat to high. Add cold rice, breaking up clumps. Stir-fry 2-3 minutes until heated through.
06 - Return shrimp and crab to pan. Add soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, and salt if needed. Stir-fry 2 minutes until everything is well combined and rice is evenly coated.
07 - Remove from heat. Sprinkle with scallion greens. Serve hot, drizzled generously with garlic chili oil.
# Expert Advice:
01 -
- The garlic chili oil keeps in your fridge for weeks and makes everything taste better
- Using dayold rice creates the perfect texture without getting mushy or sticky
02 -
- Hot cooked rice will turn into mush, so plan ahead and use rice that's been refrigerated at least overnight
- The garlic chili oil needs time to cool and infuse, so make it first while you prep everything else
03 -
- Warm your cold rice in the microwave for 30 seconds before adding to the pan, which helps it separate and cook more evenly
- Keep a small bowl of water nearby to splash into the pan if the rice starts sticking or getting too dry