Description
A delightful medley of shrimp, crab, and colorful vegetables, perfect for a quick weeknight dinner or impressing guests.
Ingredients
Scale
- 4 cups day-old cooked jasmine rice
- 12 oz shrimp (medium, peeled & deveined)
- 6 oz crab meat (fresh or imitation)
- 2 large eggs (beaten)
- ½ cup carrots (finely diced)
- ½ cup green peas
- ½ cup red bell pepper (diced)
- ¼ cup green onions (chopped)
- ½ cup onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp unsalted butter
- 2 tbsp vegetable or peanut oil
- Salt & black pepper (to taste)
- 1 tbsp soy sauce (for marinade)
- 1 tsp sesame oil (for marinade)
- 1 tsp lemon juice (for marinade)
- 1 clove garlic (minced, for marinade)
- ½ tsp ginger (grated, for marinade)
- Pinch of white pepper (for marinade)
- 1 tsp chili oil (optional)
- 1 tsp fish sauce (optional)
- ½ tsp lime zest (optional)
- Chili flakes (optional)
Instructions
- In a mixing bowl, combine shrimp and crab with marinade ingredients: soy sauce, sesame oil, garlic, ginger, lemon juice, and white pepper. Mix well and set aside for 10-15 minutes.
- Chop vegetables (carrots, bell peppers, onions, green onions, ginger) into small, uniform pieces.
- Place wok over high heat until it starts to smoke slightly, then add vegetable oil.
- Add marinated shrimp and crab to the hot wok, stirring quickly for 2-3 minutes until shrimp turn pink. Remove and set aside.
- Add garlic, ginger, and onions to the wok; stir-fry until fragrant and golden for about 30 seconds.
- Add carrots, peas, and bell peppers; stir-fry for 2-3 minutes until crisp-tender.
- Push veggies to one side, pour in beaten eggs, and scramble gently until soft curds form.
- Add day-old cold rice to the wok, breaking apart any clumps and stirring vigorously to combine.
- Pour in soy sauce, oyster sauce, and sesame oil; stir quickly to coat the rice evenly while adding a pinch of salt and pepper to taste.
- Return shrimp and crab to the wok; toss everything together on high heat for 1-2 minutes and add butter for a glossy finish.
- Sprinkle with green onions, sesame seeds, or chili flakes, and serve immediately with lemon or chili oil.
Notes
Use day-old rice for the best texture. High heat is essential for authentic fried rice. Consider adding other seafood or vegetables based on personal preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 180mg