Seafood Fried Rice With Xo Sauce Recipe

Prepare chilled rice

Use rice cooked the day before and chilled in the fridge for best texture. Break up any clumps with a fork so the grains are separated before frying.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs neutral oil and swirl to coat along with the sesame oil. Add the chilled rice in a single layer and toss/stir-fry quickly for 1–2 minutes to warm through and remove any remaining clumps. Transfer rice to a bowl and set aside.

Season seafood

Pat shrimp and scallops dry with paper towels and season lightly with a pinch of salt and a little white pepper.

In the same hot wok, add 1 tbs neutral oil. When shimmering, add the shrimp and sear 30–45 seconds per side until just opaque; remove and set aside. Add scallops, sear 30–45 seconds per side until golden and opaque; remove and set aside. If using crab meat, toss in the wok for 20–30 seconds to warm and set aside with the other seafood. Keep seafood slightly underdone to avoid overcooking later.

Scramble eggs

Wipe the wok if needed, then add a little oil (about 1 tbs). Lower heat to medium-high. Whisk eggs with a pinch of salt, pour into the wok, and scramble gently until just set but still soft. Break into bite-sized pieces and push to one side of the wok or remove to a plate.

Cook aromatics and vegetables

Add remaining oil if needed. Increase heat to high. Add minced shallot and garlic and stir-fry 20–30 seconds until fragrant but not browned. Add diced carrot and cook 1–2 minutes until slightly softened. Add thawed peas and the white parts of the scallions; stir-fry 30–45 seconds to combine.

Combine rice and sauce

Return the warmed rice to the wok. Add XO sauce, light soy sauce, oyster sauce, and fish sauce evenly over the rice. Stir-fry vigorously on high heat, tossing and folding so sauce coats grains and rice heats through, about 2–3 minutes.

Finish with proteins & eggs

Add scrambled eggs back in along with the cooked shrimp, scallops, and crab. Stir gently to combine without breaking seafood. Taste and adjust seasoning with white pepper and salt (start with the listed amounts; XO and soy add saltiness). Continue to stir-fry 1–2 minutes until everything is hot and flavors are integrated.

Turn off heat. Fold in the green parts of the scallions and drizzle a few drops more of sesame oil if desired. Transfer fried rice to a warm serving plate.

Garnish with chopped cilantro and fried shallots if using. Serve immediately with lemon or lime wedges on the side for squeezing over portions.