If you can't think of a better way to use up leftover rice, we've got your answer right here! This is the most delicious Crispy Garlic Seafood Fried Rice 金蒜海鮮炒飯 you've ever had! I'm going to share with you tips on how to make the best fried rice ever! Better than Chinese takeout once you get the basics right!
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Tips on How To Make the Best Fried Rice
Fried rice is quick and easy to make. You can customize it with your favourite mix-ins, kitchen sink ingredients to use up leftover chicken, vegetables, etc. But if you don't want your fried rice to end up soggy, here are some helpful tips to make Next-Level fried rice!
How To Fix Mushy Fried Rice
Cold rice is key! Rice, yes you can make it if you are not lazy like me. What I like to do is get takeout rice. Leave it in the fridge overnight and the day after which is the best. The rice is perfectly dried. Crumbly. You can't do this with cooked rice that is cooked right away because it will be too wet.
Alternatively, if you are making fresh white jasmine rice for dinner, make extra and keep the leftover rice in the fridge so you can make fried rice the next day!
Spend a little time, putting it between your hands just to make sure the clumps are out of the rice. So when it goes into the wok, you can move it around very quickly.
When adding ingredients to your fried rice, do not add too many big chunks of things so that the ingredients can fold into the rice nicely. The rice should stay present. After all, the rice in fried rice is the star.
Extras: Fry up some minced ginger and garlic. It makes a nice topping over your fried rice. That little extra step makes a huge difference! It is so aromatic and fragrant!
Eggs or No Eggs?
What is the key to adding eggs to your fried rice? How do you make the egg whites and egg yolk stand out distinctively? How do you get each white rice pearl coated with egg?
If you are egg-intolerant or egg-sensitive, you can skip this step. However, I love eggs and the following steps are crucial for making fried rice!
Take 3 eggs and separate the yolk and the white. The idea is to fry each separately in the wok to distinctly taste the egg yolk and make the rice more fragrant. You can skip this step if you can't be bothered.
First, scramble the egg white. Set aside.
Next, scramble the egg yolk in the wok.
Add in the previously scrambled egg white to the egg yolk. Mix well and quickly toss in the wok until it starts to get fragrant. Once you can smell the eggs, it is time to add in the leftover rice.
Remember to mix well and quickly!
Now, add the leftover rice and mix well quickly, add a little more oil. Remember to get super fragrant fried rice, it is important to maintain a high heat temperature without burning the rice. If you do not add in extra oil or maintain high heat, your the rice will get limp, the more you mix it.
Better than Chinese Takeout
Now that you have a good aromatic basic fried rice base, it's time to add in the seafood ingredients!
Add in peas and sauce from the side.
Add in extra oil from the side. Mix well.
Add in previously parboiled shrimp, scallops and imitation crab meat and a dash of salt and white pepper. Bring it all back together in that oil and finish cooking.
Add in finely chopped green onions.
Serve and garnish it with previously fried minced ginger and garlic. A drizzle of sesame oil if desired makes it extra fragrant too!
We hope you enjoy this and makes the best seafood fried rice you've ever had!
Did you make this recipe? I’d love see how you went with my recipes! Leave a comment below or Tag me on Instagram @Instanomss #instanomss
PrintCrispy Garlic Seafood Fried Rice 金蒜海鮮炒飯
If you can’t think of a better way to use up leftover rice, we’ve got your answer right here! This is the most delicious Crispy Garlic Seafood Fried Rice 金蒜海鮮炒飯 you’ve ever had! I’m going to share with you tips on how to make the best fried rice ever! Better than Chinese takeout once you get the basics right!
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 5 cups 1x
- Category: Main Dish, Fried Rice
- Method: Stir Fry
- Cuisine: Chinese
Ingredients
Fried Rice
- 4 cup leftover white jasmine rice
- 15 cold water shrimp, peeled, deveined and parboiled (Use my discount code “INSTANOMSS” for 10% off your shop.clearwater.ca purchase)
- 2 imitation crab sticks, thawed
- 3 large scallops, thawed, diced
- 3 large eggs, whites and yolks separated
- 3 finely chopped green onions, white and green parts divided
- ⅓ frozen peas, thawed
- 3 tbsp dark soy sauce
- dash of salt and white pepper
- 5 tbsp vegetable oil
- 1 tsp sesame oil
- 1 tsp cornstarch
Fried minced ginger and garlic topping
- 5 cloves garlic, minced
- 2 tsp ginger, minced
- 3 tbsp vegetable oil
Instructions
Prep Steps
- In a medium bowl, add the shrimp in cornstarch, salt and white pepper. Let marinate for 10 minutes in the refrigerator.
- In a medium pot, parboil the shrimp and scallops in boiling water. Do not overcook otherwise it will get mushy. Remove from pot and set aside.
Fried Minced Ginger and Garlic Topping
- In a carbon steel wok, add in vegetable oil on medium high heat. Once the oil is simmer, add in minced ginger and garlic. Fry until uniform golden brown for about 1 minute.
- Move it around constantly. If you see it browning too fast, lower the heat slightly.
- Remove and set aside for a nice topping over your fried rice.
- Keep the oil for your fried rice.
Fried Rice
- In a carbon steel wok (or large pan), scramble the egg whites. Set aside.
- Then scramble the egg yolks.
- Add previously scrambled egg whites back to the wok with the scrambled egg yolks and mix well. Toss quickly in the wok until it starts to get fragrant. Once you can smell the eggs, it is time to add in the leftover rice.
- Set to high heat and add in the leftover rice. Mix well and quickly. Add a little more oil from the sides. Maintain a high heat temperature without burning the rice!
- Add in peas and sauce from the side. Quickly mix well.
- Add in previously parboiled shrimp, scallops and imitation crabmeat, a dash of salt and white pepper. Bring it all back together quickly and mix well.
- Add in finely chopped green onions. Quickly mix well.
- Serve and garnish it with previously fried minced ginger and garlic.
- Add a drizzle of sesame oil to make it extra fragrant!
- Serve and enjoy!
Equipment
stainless stain spatula / turner
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- Each step should take no more than 1 to 2 mins.
- I prefer to use carbon steel wok instead of non-stick pans for fried rice because it can maintain a high heat temperature. And because I'm constantly moving things around with stainless stain spatula / turner, I don't have to worry about scratching the non-stick pan coating. Another good thing about a carbon steel wok, after seasoned usage, it becomes non-stick naturally!
Nutrition
- Serving Size: 5 cups
- Calories: 587
- Sugar: 1.6 g
- Sodium: 494.3 mg
- Fat: 32.6 g
- Carbohydrates: 59.3 g
- Protein: 14.4 g
- Cholesterol: 149.6 mg
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Katie Youngs says
This is a fantastic recipe for fried rice! I never think to include shrimp, crab or scallops in my rice. I also love the extra garlic flavor!
Nancy says
Adding seafood is a great boost to the fried rice. 🙂 Glad you loved it!
Nora says
Another wonderful recipe to keep using leftover rice! I love it! I immediately add to my collection of recipes!
Nancy says
so easy to put into the fry pan whenever you have left over rice!
Bernice says
You've suddenly got me craving fried rice this morning! Now it will be all I can think about for the rest of the day. Great stir fry tips and one excellent dish!
Nancy says
hahaha Than you will have to make this for dinner Bernice!
Freya says
Great tips to make sure the seafood is still tender and flavoursome! Delicious!
Nancy says
happy feasting Freya - you will have a great time with this
Jerika says
Yay! I will definitely be trying this Fried Garlic Seafood Fried Rice with our left over rice. Be making this instead of just doing an ordinary fried rice. Thanks!:)
Nancy says
nothing wrong with ordinary fried rice but adding seafood is just next level treat! 🙂
Kelly Neil says
Love all of these tips and now I can make the best fried rice! Thank you so much for sharing!
Nancy says
You're very welcome! Hope the tips helps!
Cynthia says
Fried rice is a staple in our household!
Nancy says
same here!! so versitile!
Terri says
Great tips for making fried rice! My 14 year old son is totally into fried rice lately - I'll show him this.
Nancy says
Hopefully your 14 yo son will make your the best fried rice ever !!
Lisa says
This looks awesome, Nancy! I can't wait to make this!
Nancy says
Can't wait to see what you make Lisa!
Sharon says
Yes to using cold rice! It's a great tip. This truly is next level and will be on repeat with a rotation of proteins. Thanks!
Nancy says
SO BOMB!
Kristen says
This is going to be a perfect replacement the next time I’m cravings takeout.
Nancy says
Yay! That is awesome and you can save some money on take-out too!!
Joyce says
Love it - the list of ingredients are all available in our pantry at all times, including leftover rice!
Nancy says
now dinner plans are set!
Bernice Hill says
You are making me so hungry!! I grew up on my mom's version of fried rice and it's such a treat even now. The rule in our house is always make extra rice so we can have leftovers!
Nancy says
I like that rule !! we do the same thing so we can next day's lunch / dinner planned!
Joss says
This is the perfect way to use up rice leftovers, thank you!
Nancy says
So many options once you have the basis fried rice down!