Spicy Crab & Shrimp Fried Rice (Printable)
Vibrant fried rice loaded with tender shrimp, sweet crab, and crisp vegetables, finished with punchy homemade garlic chili oil for irresistible heat.
# What you need:
→ Seafood
01 - 7 oz medium shrimp, peeled and deveined
02 - 5 oz lump crab meat, shell-free
→ Rice Base
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, sliced with white and green parts separated
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
# Directions:
01 - Heat 4 tbsp neutral oil in a small saucepan over medium-low heat. Add sliced garlic and cook, stirring frequently, until golden, about 2–3 minutes. Remove from heat, then stir in chili flakes, paprika, sugar, and salt. Set aside to cool.
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 toss gently for 30 seconds. Remove seafood from pan and set aside.
03 - Add onion to the same pan and cook 2 minutes until translucent. Add white scallion parts, garlic, bell pepper, peas, and carrots. Stir-fry 2–3 minutes until softened.
04 - Push vegetables to one side of the pan. Pour beaten eggs into the empty space and scramble until just set. Mix with the vegetables.
05 - Increase heat to high. Add cold rice, breaking up clumps, and stir-fry 2–3 minutes until heated through.
06 - Return shrimp and crab to the pan. Add soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, and salt if needed. Stir-fry 2 minutes until well combined and evenly coated.
07 - Remove from heat and sprinkle with green scallion parts. Serve hot, drizzled generously with garlic chili oil.
# Expert Tips:
01 -
- The homemade garlic chili oil creates layers of heat and aroma that storebought versions can never match
- Dayold rice soaks up all those savory flavors while staying perfectly fluffy and separate
02 -
- Never overcrowd your wok with all the rice at once or the temperature drops too low and you end up steaming instead of frying
- Have all ingredients prepped and within reach before you start cooking because fried rice happens fast and waits for no one
03 -
- Spread your cooked rice on a baking sheet and refrigerate it uncovered for a few hours to dry it out even more for superior texture
- Add the chili oil at the table instead of the kitchen so everyone can customize their own heat level