Seafood Fried Rice Recipe

Prep

Break up any clumps in the day-old rice with your hands or a fork so it’s loose. Pat seafood dry with paper towels and cut larger pieces into bite-size (about 1/2-inch). Separate white and green parts of the green onions; mince the whites and slice the greens on the diagonal. Mince garlic and shallot. Measure sauces and seasonings so they’re ready to add quickly.

Cook seafood

Heat a large wok or heavy skillet over high heat until shimmering. Add 1 tablespoon neutral oil and 1/2 tablespoon butter. When the fat is hot, add the seafood in a single layer. Stir-fry 1–2 minutes until just cooked through and opaque (shrimp pink and scallops firm). Remove seafood to a plate and set aside to prevent overcooking.

Scramble eggs

Reduce heat to medium-high. Add 1/2 tablespoon oil to the wok. Whisk the eggs with a pinch of salt and pour into the pan. Let them set briefly, then scramble gently until just cooked but still soft. Transfer eggs to the plate with seafood.

Aromatics

Add remaining 1/2 tablespoon oil and the remaining butter to the wok. Add the minced shallot and the white parts of the green onion; stir-fry 30–45 seconds until fragrant. Add the minced garlic and stir 15–20 seconds until fragrant but not browned.

Vegetables

Add diced carrot and cook 1–2 minutes until beginning to soften. Add thawed peas and stir to combine and heat through.

Fry rice

Increase heat to high. Add the loosened rice to the wok, breaking up any remaining clumps with the back of a spatula. Toss continuously for 2–3 minutes so the rice gets heated through and slightly toasted.

Season

Push the rice to the side and add the soy sauce and oyster sauce to the hot surface briefly to sizzle, or drizzle them evenly over the rice and toss quickly. Add fish sauce (if using), white pepper, and the 1 teaspoon sesame oil. Taste and add up to 1/4 teaspoon additional salt if needed. Continue tossing for another 1–2 minutes so the sauces coat the rice evenly.

Finish

Return the cooked seafood and scrambled eggs to the wok. Gently fold them into the rice to combine, taking care not to overwork delicate seafood. Stir in the green parts of the green onions and cook 30 seconds more to warm them.

Serve

Turn off the heat. Transfer the fried rice to a serving platter or individual bowls. Serve immediately with lemon or lime wedges on the side for squeezing over, and extra soy or chili sauce if desired.