Seafood Fried Rice
Dive into the irresistible flavors of our Seafood Fried Rice, a quick and satisfying dish that brings the taste of the ocean right to your table. Featuring succulent shrimp, tender scallops, and fragrant jasmine rice, this recipe is a perfect balance of savory and umami-rich ingredients like soy sauce and oyster sauce. Stir-fried with vibrant vegetables, aromatic garlic, and lightly scrambled eggs, this dish comes together in under 45 minutes, making it ideal for both weeknight dinners and special occasions. Finished with a squeeze of fresh lime for a zesty kick, this seafood fried rice is a one-pan wonder that’s as easy to make as it is delicious. Customize your dish with your favorite seafood or serve it alongside a crisp salad for a wholesome meal. Perfect for seafood lovers seeking a flavorful, restaurant-quality dish at home!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 3.5 cups Water
- 12 oz Shrimp
- 8 oz Scallops
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 3 tablespoons Vegetable oil
- 2 cloves Garlic (minced)
- 1 small Red onion (finely chopped)
- 1 cup Green peas
- 1 medium Carrot (diced)
- 3 stalks Green onions (chopped)
- 2 large Egg
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 4 pieces Lime wedges
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 3.5 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes or until the water is absorbed and rice is tender. Spread the cooked rice onto a baking sheet to cool completely.
Peel and devein the shrimp, and pat dry. Pat scallops dry with paper towels. Toss seafood in a bowl with a pinch of salt and black pepper.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add shrimp and scallops in a single layer and cook until slightly browned and opaque, about 2-3 minutes on each side. Remove seafood from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add garlic and red onion, stir-frying for about 1 minute until fragrant.
Add diced carrot, green peas, and cook for another 2 minutes, stirring frequently.
Push the vegetables to the sides of the wok, creating space in the middle. Crack the eggs into the center and scramble until just set.
Return the cooled rice to the wok, stirring everything together. Pour in soy sauce and oyster sauce, mixing thoroughly to coat the rice evenly.
Add cooked seafood back into the wok along with chopped green onions. Stir everything together and cook for another 2-3 minutes, until heated through.
Taste and season the fried rice with additional salt or pepper, if needed.
Serve the seafood fried rice hot with lime wedges on the side for squeezing over. Enjoy!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
