Seafood Fried Rice
Seafood fried rice is a dish I absolutely adore, combining the freshness of seafood with the comforting texture of rice. It’s flexible, quick to make, and a fantastic way to use up leftover rice.
Equipment
- Large Skillet
- Wok
Ingredients
Ingredients
- 400 g Cooked rice day-old works best
- 200 g Shrimp peeled and deveined
- 200 g Crab meat
- 100 g Green peas frozen or fresh
- 100 g Carrots chopped
- 2 stalks Green onions chopped
- 30 ml Soy sauce low-sodium recommended
- 15 ml Sesame oil
- 3 cloves Garlic minced
- 1 piece Ginger minced
- 1 g Black pepper to taste
Instructions
- Chop vegetables and seafood into bite-sized pieces.
- Preheat a large skillet or wok over medium-high heat and add a tablespoon of oil.
- Toss in the seafood and sauté until it's cooked through, about 3-4 minutes. Remove and set aside.
- In the same pan, add more oil if needed, then add your day-old rice. Break up any clumps and fry for about 5-7 minutes, letting it get slightly crispy.
- Add the vegetables, cooked seafood, soy sauce, sesame oil, and stir well. Cook for another 2-3 minutes.
- Serve hot with a sprinkle of chopped green onions on top!
Notes
Tip: Ensure you're using day-old rice for the best texture and avoid overcrowding the pan for proper frying.