Spicy Crab & Shrimp Fried Rice

My tiny apartment kitchen filled with the most incredible aroma when I first attempted garlic chili oil from scratch. The sizzling garlic and toasting chili flakes made my eyes water in the best possible way. That night I ended up making this fried rice on impulse, tossing in whatever seafood I had from the market run. Now it is the dish my friends actually text me about days later.

Last summer my cousin came over after a terrible breakup and I whipped this up without thinking. She took one bite, closed her eyes, and said this was exactly what she needed. Something about the combination of sweet crab and that spicy, garlicky heat just hits different when you need comfort.

Ingredients

• 200 g peeled shrimp: Dayold rice is nonnegotiable here because fresh rice turns into mush
• 150 g lump crab meat: Spend the extra minutes picking through it carefully
• 4 cups cold cooked jasmine rice: Dayold rice is nonnegotiable here because fresh rice turns into mush
• 1 small onion, finely diced: Keep your dice small so everything cooks evenly
• 2 cloves garlic, minced: Fresh garlic beats jarred every single time
• 2 scallions, sliced: Separate white and green parts because they need different cooking times
• 1 cup frozen peas and carrots: Thaw them first or they will cool down your pan
• 1 small red bell pepper, diced: This adds sweetness and color contrast
• 2 tbsp soy sauce: Low sodium gives you more control over salt levels
• 1 tbsp oyster sauce: This creates that glossy restaurant finish
• 1 tsp fish sauce: Do not skip this even if you are nervous
• 1 tsp toasted sesame oil: Add this at the end so the flavor stays bright
• 1/2 tsp white pepper: White pepper blends in visually but adds a background warmth
• Salt, to taste: Taste first because the sauces already bring salt
• 2 large eggs, lightly beaten: Room temperature eggs scramble better
• 2 tbsp neutral oil: Canola or vegetable oil handles high heat beautifully
• 4 tbsp neutral oil for chili oil: Use the same neutral oil here
• 4 cloves garlic, thinly sliced: Thin slices burn evenly and look gorgeous in the oil
• 1 1/2 tbsp crushed red chili flakes: Adjust this based on your spice tolerance
• 1/2 tsp smoked paprika: This adds depth beyond just heat
• 1/2 tsp sugar: Just enough to balance the sharpness
• Pinch of salt: Pulls all the flavors together

Instructions

Make the garlic chili oil:

In a small saucepan over mediumlow heat, add 4 tbsp oil and garlic. Cook, stirring frequently, until the garlic turns golden which takes 2 to 3 minutes. Remove from heat, stir in chili flakes, paprika, sugar, and salt. Let cool and set aside.

Cook the seafood first:

Heat 2 tbsp neutral oil in a large wok or skillet over mediumhigh heat. Add shrimp and cook for 1 to 2 minutes until just pink. Add crab meat and gently stir for 30 seconds. Remove seafood and set aside.

Soften the vegetables:

In the same pan, add onion and cook 2 minutes until translucent. Add the white parts of the scallions, garlic, bell pepper, peas, and carrots. Stirfry for 2 to 3 minutes until softened.

Scramble the eggs:

Push the vegetables to the side of the pan. Pour beaten eggs into the empty space and scramble until just set. Mix with the vegetables.

Add the rice and crank the heat:

Increase heat to high. Add the cold rice, breaking up any clumps with your spatula. Stirfry for 2 to 3 minutes until heated through and starting to get crispy edges.

Bring everything together:

Return shrimp and crab to the pan. Add soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, and salt if needed. Stirfry for another 2 minutes, ensuring everything is well combined and the rice is evenly coated.

Finish and serve:

Remove from heat. Sprinkle with green parts of scallions. Serve hot, drizzled generously with garlic chili oil.

Save

This recipe became my goto after I discovered how much better homemade chili oil tastes than storebought. My brother actually asked if he could take home the extra oil in a jar.

Getting the Rice Right

Spread your cooked rice on a baking sheet and refrigerate it uncovered for at least a few hours. This dries out the surface just enough so each grain gets that slight crunch when it hits the hot wok.

Mastering the Heat

Keep all your ingredients within arms reach before you turn on the stove. Professional wok cooks call this having everything in your station and it makes the difference between stressed and seamless cooking.

Building Your Chili Oil

The garlic should sizzle gently but never aggressively when you add it to the oil. If it is bubbling too hard, your heat is too high and you will end up with bitter burned garlic instead of golden sweet slices.

• Start the oil at mediumlow and adjust down if the garlic is browning too fast
• The oil continues cooking the garlic for about a minute after you remove it from heat
• Store any extra chili oil in a glass jar and use it on everything from eggs to noodles

Save

This is the kind of meal that makes people pause and genuinely smile after the first bite. Enjoy every spicy, garlicky spoonful.

Recipe FAQs

→ Why use day-old rice for fried rice?

Day-old rice has lower moisture content, which prevents the dish from becoming mushy during stir-frying. The grains separate easily and develop a pleasant chewy texture that fresh rice cannot achieve. If you don't have leftover rice, spread freshly cooked rice on a baking sheet and refrigerate for 2-3 hours until completely cooled.

→ Can I adjust the spice level?

Absolutely. Reduce the red chili flakes to 1 tablespoon for milder heat, or increase to 2 tablespoons for extra spice. You can also substitute with sambal oelek or sriracha for a different flavor profile. The smoked paprika adds depth without significant heat, so keep that quantity steady.

→ What's the best way to reheat leftovers?

Reheat in a wok or skillet over medium-high heat with a splash of neutral oil to restore the texture. The microwave can make rice rubbery, so stovetop reheating is recommended. Add a drizzle of fresh garlic chili oil before serving to refresh the flavors.

→ Can I use other seafood?

You can substitute the crab and shrimp with diced scallops, cubed firm white fish like cod or halibut, or even lobster meat for a luxurious twist. Adjust cooking times accordingly—delicate seafood like scallops cook in just 1-2 minutes, while firmer fish may need slightly longer.

→ How long does the garlic chili oil keep?

Store the garlic chili oil in an airtight container in the refrigerator for up to 2 weeks. The flavors actually develop and meld over time. Bring to room temperature before using, as the oil may solidify slightly when chilled. Always use a clean utensil to prevent contamination.