Spicy Crab & Shrimp Fried Rice (Print Page)

Fragrant fried rice with tender shrimp, sweet crab, and crisp vegetables finished with punchy garlic chili oil.

# What You Need:

→ Seafood

01 - 7 oz peeled medium shrimp, deveined
02 - 5 oz lump crab meat, shells removed

→ Rice

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 (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 (2-3 minutes). Remove from heat and stir in chili flakes, smoked paprika, sugar, and salt. Let cool completely before serving.
02 - Heat 2 tbsp neutral oil in a large wok or skillet over medium-high heat. Add shrimp and cook 1-2 minutes until just pink. Add crab meat and gently stir for 30 seconds. Remove seafood from pan and set aside.
03 - In the same pan, add diced onion and cook 2 minutes until translucent. Add white scallion parts, minced garlic, bell pepper, peas, and carrots. Stir-fry 2-3 minutes until vegetables soften.
04 - Push vegetables to one side of the pan. Pour beaten eggs into empty space and scramble until just set. Mix cooked eggs with vegetables.
05 - Increase heat to high. Add cold rice, breaking up any clumps with spatula. Stir-fry 2-3 minutes until heated through and slightly crispy.
06 - Return shrimp and crab to pan. Add soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, and salt if needed. Stir-fry 2 minutes until everything is well combined and rice evenly coated.
07 - Remove from heat. Sprinkle with green scallion parts. Serve hot, drizzling generously with garlic chili oil over each portion.

# Expert Tips:

01 -
  • The homemade garlic chili oil creates this glossy, fragrant finish that makes restaurant versions taste plain
  • Dayold rice transforms into these perfect separate grains that get crispy in spots while staying tender
  • Shrimp and crab cook in seconds but make the whole dish feel special enough for Friday dinner
02 -
  • Cold rice separates into individual grains while hot rice clumps together and turns gummy
  • Have all ingredients prepped before you start cooking because this moves fast once you hit high heat
  • The garlic chili oil can be made up to a week ahead and stored in the refrigerator
03 -
  • Pat your shrimp completely dry with paper towels before cooking or they will steam instead of sear
  • Taste your rice before adding salt because the sauces and seafood bring plenty of seasoning already

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