Garlic Seafood Fried Rice Recipe

Prep seafood

Pat the shrimp, calamari, and any other seafood dry with paper towels. Season lightly with 1/4 tsp kosher salt and a pinch of white pepper.

Cook seafood

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over high heat until shimmering. Add the shrimp and calamari in a single layer and sear without moving for 45–60 seconds, then stir and cook until just opaque and cooked through (about 1–2 more minutes). Remove seafood to a plate and set aside to avoid overcooking.

Scramble eggs

Reduce heat to medium-high and add a small splash (about 1 tsp) of oil if pan is dry. Beat the eggs with a pinch of salt, then pour into the wok, swirling to make a thin omelet. As the eggs set, break into large curds with a spatula and cook until mostly set but still soft. Transfer eggs to the plate with seafood.

Clean the wok if there are burnt bits, then return to high heat. Add remaining 1 tablespoon neutral oil and the minced garlic and the chopped shallot/onion whites. Sauté for 20–30 seconds until fragrant and beginning to soften, taking care not to burn the garlic.

Add the thawed peas and carrots and the white parts of the scallions. Stir-fry 1–2 minutes until vegetables are heated through and tender-crisp.

Break up any clumps in the cold rice with your hands or a fork so grains are separated. Add the rice to the wok, spreading it out and letting it sit for 20–30 seconds to get a light toasty sear. Stir and continue to toss for 2–3 minutes over high heat until rice is heated through.

Stir together soy sauce, oyster sauce, fish sauce (if using), sesame oil, sugar, white pepper, and chili flakes (if using). Pour the sauce mixture evenly over the rice and toss thoroughly so the grains are evenly coated. Taste and adjust: add up to 1 tsp more soy or 1/2 tsp more salt if needed.

Return the cooked seafood and scrambled eggs to the wok. Toss everything together gently but thoroughly for 1–2 minutes to warm the seafood and distribute the eggs and aromatics throughout the rice. Add the sliced green parts of the scallions and chopped cilantro, tossing once more.

Turn off the heat. Drizzle with an extra 1/2 tsp sesame oil if desired and squeeze lime wedges over individual servings. Serve hot, with extra soy sauce or sriracha on the side.