Seafood Fried Rice With Roe Recipe

Prepare rice

If not using day-old rice, cook jasmine rice according to package (1 cup rice : 1.25–1.5 cups water), cool completely and refrigerate or spread on a tray to dry for 1 hour. Break up any clumps so grains are separated.

Prep seafood

Pat shrimp and scallops dry with paper towels. If shrimp are large, halve lengthwise. Cut scallops into bite-size pieces. Shred imitation crab. Keep roe chilled until ready to finish.

Chop aromatics

Mince shallot and garlic, dice red pepper, thinly slice green onions (separate white and green parts), and thaw peas & carrots if frozen.

Heat a large wok or heavy large skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add shrimp and seared scallops in a single layer, seasoning lightly with a pinch of salt and 1/4 tsp white pepper. Sear without moving for 30–45 seconds, toss, and cook another 30–60 seconds until just opaque. Remove seafood to a plate and set aside (they will finish cooking later).

In the same wok, add 1/2 tablespoon oil. Add shredded crab and stir for 30–45 seconds until warmed through and slightly browned. Remove with the other seafood to the plate.

Wipe the wok lightly with a paper towel if there is burnt residue; return to high heat. Add remaining 1.5 tablespoons vegetable oil and 1 teaspoon sesame oil. Add minced shallot and the white parts of green onions; stir-fry 30–45 seconds until fragrant and translucent.

Add minced garlic and diced red bell pepper; stir 20–30 seconds until aromatic. Add thawed peas & carrots and continue stirring 1 minute.

Push vegetables to the side of the wok to create space. Pour in beaten eggs into the cleared area and scramble gently until about 80% set, then mix with vegetables.

Add the day-old rice, breaking up any remaining clumps with the back of your spatula. Stir-fry, tossing constantly to coat rice with oil and aromatics, about 2–3 minutes.

Stir in light soy sauce, oyster sauce, fish sauce, remaining 3/4 tsp white pepper, and 1/4 tsp salt. Continue tossing for 1–2 minutes so sauce is evenly distributed and rice grains are glossy but not soggy.

Return the cooked shrimp, scallops, and shredded crab to the wok. Toss to combine and heat through for 1–2 minutes. Taste and adjust seasoning with a pinch more salt or soy if needed.

Stir in 2 tablespoons masago or tobiko, folding gently so small beads are distributed without smashing them. Reserve 1 tablespoon masago/tobiko for garnish if desired.

Turn off heat and drizzle 1 teaspoon sesame oil over the rice. Mix in the green parts of the scallions and chopped cilantro if using.

Divide fried rice among 4 warm plates or bowls. Spoon the reserved masago/tobiko on top of each portion and, if using, add a few salmon roe (ikura) pearls as a luxury garnish.

Sprinkle fried shallots if using, add lime wedges on the side, and serve immediately so the roe keeps its pop and texture.