Fried Rice With Assorted Seafood Recipe

Prep rice

Break up any clumps from the day-old cooked rice with your hands or a fork so individual grains are separate; keep refrigerated until ready to stir-fry.

Mix together light soy sauce, oyster sauce, fish sauce, white pepper, salt and sugar in a small bowl; set aside.

Prepare seafood

Pat shrimp, scallops and calamari dry with paper towels; season lightly with 1/4 tsp salt and a pinch of white pepper.

In a large wok or heavy skillet over high heat, add 1 tablespoon vegetable oil. When shimmering, add shrimp in a single layer and sear 30–45 seconds per side until just opaque. Transfer shrimp to a plate.

Add another 1 tablespoon oil to the wok; add scallops and sear 30–45 seconds per side until lightly browned. Remove to the plate with shrimp.

Add remaining 1 tablespoon oil and sauté calamari rings 45–60 seconds until just cooked (they will firm up quickly). Remove to the plate with other seafood. If using imitation crab, toss it in the wok for 20–30 seconds just to heat through and set aside.

Wipe the wok briefly with a paper towel if it has heavy browned bits, then return to medium-high heat. Add a tablespoon of oil if the wok is dry.

Cook aromatics

Add chopped shallot and minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add diced carrot and cook 1–2 minutes until slightly tender, then add thawed peas and cook another 30 seconds.

Scramble eggs

Push vegetables to one side of the wok, crack the eggs into the cleared space, season very lightly with a pinch of salt, and scramble quickly until mostly set but still soft. Break the eggs into bite-sized pieces and mix with the vegetables.

Raise heat to high. Add the day-old rice to the wok, spreading it across the surface. Let the rice sit undisturbed 30–45 seconds to get slightly toasted, then stir-fry, breaking up any remaining clumps so rice is evenly heated.

Pour the reserved sauce mixture evenly over the rice, tossing continuously so all grains are coated. Taste and adjust seasoning with a pinch more salt or 1/2 tsp soy if needed.

Return the cooked seafood to the wok along with sliced green onions and bean sprouts (if using). Toss gently 1–2 minutes just to combine and warm the seafood through — avoid overcooking seafood.

Drizzle sesame oil and chili oil over the fried rice and fold gently to distribute. Remove from heat.

Garnish with chopped cilantro and serve with lime wedges on the side. Offer additional soy or chili oil at the table.