Seafood Fried Rice with Shrimp, Crab & Colorful Veggies – Better Than Takeout Comfort Food
There’s something deeply comforting about a big skillet of fried rice sizzling on the stove. The aroma of garlic, soy sauce, and toasted rice instantly makes the kitchen feel warm and welcoming. Seafood fried rice with shrimp, crab, and colorful veggies takes that familiar comfort and elevates it into something extra special—a dish that feels restaurant-worthy but is surprisingly easy to make at home.
This recipe brings together tender shrimp, sweet crab meat, fluffy rice, and crisp vegetables in one satisfying pan. Each bite is packed with texture and flavor: juicy shrimp, delicate flakes of crab, pops of carrot and bell pepper, and savory rice coated in just the right amount of seasoning. It’s hearty without being heavy and flavorful without being complicated.
One of the best things about seafood fried rice is how adaptable it is. It’s perfect for using up leftover rice, cleaning out the vegetable drawer, or stretching a small amount of seafood into a filling family meal. Whether you’re cooking for a busy weeknight dinner or a relaxed weekend lunch, this dish delivers big comfort with minimal effort—and it always disappears fast.
Ingredients:
For the Fried Rice:
- 4 cups cooked rice, chilled (day-old works best)
- 8 ounces shrimp, peeled and deveined
- 6 ounces lump crab meat, picked over for shells
- 2 tablespoons neutral oil (vegetable or canola), divided
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- ½ cup diced carrots
- ½ cup peas
- ½ cup diced red bell pepper
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Optional: sesame seeds or chili flakes for garnish
Instructions:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Remove shrimp from the skillet and set aside.
- Add the remaining oil to the skillet. Pour in the beaten eggs and scramble gently until just set. Push eggs to one side of the pan.
- Add garlic, carrots, peas, and red bell pepper to the skillet. Stir-fry for 2–3 minutes until vegetables are tender-crisp.
- Add the chilled rice, breaking up any clumps. Stir well to combine with the eggs and vegetables.
- Drizzle soy sauce and sesame oil evenly over the rice. Stir-fry for 3–4 minutes until the rice is heated through and lightly toasted.
- Gently fold in the cooked shrimp and crab meat, being careful not to break up the crab too much.
- Add sliced green onions, salt, and black pepper. Stir just until everything is evenly combined and heated.
- Taste and adjust seasoning as needed.
- Remove from heat and garnish with sesame seeds or chili flakes if desired. Serve hot.
Seafood Fried Rice with Shrimp, Crab & Colorful Veggies
Ingredients
Equipment
Method
- Cook shrimp in oil until just done and set aside.
- Scramble eggs, then sauté garlic and vegetables.
- Add rice and stir-fry until heated and lightly toasted.
- Season with soy sauce and sesame oil.
- Fold in shrimp, crab, and green onions, then serve.
Notes
Tips & Tricks
- Always use cold, cooked rice to avoid mushy fried rice.
- Pat shrimp dry before cooking to get better searing.
- Add soy sauce around the edge of the pan for deeper flavor.
- Don’t overcrowd the skillet—use a large pan or wok.
Variations
- Add pineapple for a sweet-savory twist.
- Use brown rice or jasmine rice depending on preference.
- Stir in oyster sauce for richer umami flavor.
- Swap shrimp for scallops or add both for a deluxe version.
Serving Suggestions
Serve seafood fried rice on its own or alongside egg rolls, dumplings, or a simple cucumber salad. A squeeze of lime or drizzle of chili oil adds a fresh finishing touch.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture.
FAQ
- Can I use frozen shrimp? Yes, just thaw and pat dry before cooking.
- Is imitation crab okay? Yes, it works well if real crab isn’t available.
- Can I make this spicy? Add chili garlic sauce or sriracha to taste.
History / Fun Facts
Fried rice originated as a way to use leftover rice and has countless regional variations across Asia. Seafood versions are especially popular in coastal regions, where fresh shrimp and crab are readily available and celebrated.
