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!
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 #instanomssPrint
Crispy 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
- 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
- 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.
- 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!
- 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!
- 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
Keywords: FRIED GARLIC SEAFOOD FRIED RICE, 金蒜海鮮炒飯, Better than Chinese takeout, leftover rice, TIPS ON HOW TO MAKE THE BEST FRIED RICE, fried garlic, chinese rice, chinese comfort food, easy dinner idea chinese recipes
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