Description
Experience the vibrant flavors of Crab & Shrimp Fried Rice with Garlic Chili Oil, a dish that elevates traditional fried rice into something extraordinary. This recipe combines sweet crab meat and juicy shrimp with fluffy rice and a homemade garlic chili oil that delivers the perfect spicy kick.
Ingredients
- Day-Old Cold Rice
- Medium to large shrimp, peeled and deveined
- Good quality canned or refrigerated lump crab meat, thoroughly drained
- Garlic Chili Oil
- Two large eggs, lightly beaten
- Finely diced carrots
- Frozen peas
- Corn
- Minced garlic
- Grated fresh ginger
- Soy Sauce
- Oyster Sauce or mushroom-based stir-fry sauce
- Toasted Sesame Oil
- White Pepper
- Sugar
- Green onions, separated into white/light green parts and dark green tops
Instructions
- Prep Your Ingredients: Ensure your day-old rice is out of the fridge and ready to go. Break up any clumps with your hands. Pat the thawed shrimp and drained crab meat very dry with paper towels. Mince your garlic and grate your ginger. Dice your carrots, and have peas and corn ready. Slice your green onions, separating the white and light green parts from the darker green tops. Lightly beat your two eggs in a small bowl. In a separate small bowl, whisk together your soy sauce, oyster sauce (or mushroom sauce), white pepper, and sugar to create your sauce mixture.
- Cook the Shrimp: Heat 1 tablespoon of cooking oil in a large wok or skillet over high heat until shimmering. Add the shrimp and stir-fry for 1-2 minutes until they just turn pink and opaque. Do not overcook. Remove the shrimp from the wok and set aside in a bowl.
- Cook the Crab: Add another ½ tablespoon of oil if needed. Add the drained crab meat to the hot wok and stir-fry for just 1 minute to heat through. Overcooking will make it rubbery. Add it to the bowl with the shrimp.
- Scramble the Eggs: Add another ½ tablespoon of oil to the wok. Pour in the beaten eggs. Quickly scramble them until just set but still soft. Break them into smaller pieces with your spatula. Remove from the wok and set aside with the seafood.
- Sauté Aromatics & Vegetables: Add 1 tablespoon of cooking oil to the wok. Add the minced garlic and grated ginger (if using) and stir-fry for about 15-30 seconds until fragrant. Don't let the garlic burn. Add the diced carrots and the white/light green parts of the green onions. Stir-fry for 2-3 minutes until the carrots start to soften slightly. Add the peas and corn and stir-fry for another minute.
- Add the Rice: Push the vegetables to one side of the wok. Add the cold rice to the empty side, breaking it up with your spatula. Let the rice sit undisturbed for about 1 minute to get a little toasted, then toss it with the vegetables. Continue to stir-fry for 3-5 minutes, pressing down on the rice occasionally, until it's heated through and slightly dry and bouncy.
- Incorporate Flavor & Seafood: Pour the prepared sauce mixture over the rice, tossing constantly to ensure every grain is coated. Stir-fry for another minute. Add the cooked shrimp, crab, and scrambled eggs back into the wok. Toss gently to combine everything, making sure the seafood and eggs are evenly distributed and heated through.
- Finish with Chili Oil and Green Onions: Remove the wok from the heat. Stir in 1-2 tablespoons of your favorite garlic chili oil (or more, to taste) and a handful of the dark green parts of the green onions. Toss everything one last time.
- Serve: Dish out immediately. I like to serve individual portions with an extra drizzle of garlic chili oil and a sprinkle of fresh green onions on top for garnish. Enjoy the wonderful blend of savory, spicy, and umami flavors!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: Always cook fried rice over high heat for the best texture. Prepare all ingredients before starting to cook, as fried rice cooks quickly. Use cold, dry rice for optimal results, and feel free to customize the protein and vegetables based on your preference.