Spicy Crab & Shrimp Fried Rice

The first time I made garlic chili oil, my entire kitchen smelled like a restaurant kitchen for days. I kept finding excuses to make fried rice just so I could use it again. This dish became that perfect excuse to keep a jar of that ruby-red oil on my counter at all times.

My roommate walked in while I was making this and immediately asked what smelled so incredible. We ended up eating straight from the wok, standing over the stove, burning our tongues because we couldnt wait for it to cool down.

Ingredients

• 200 g (7 oz) peeled shrimp: Use medium shrimp deveined for the most tender bite and quick cooking
• 150 g (5 oz) lump crab meat: Pick through carefully to remove any shell fragments for the best eating experience
• 4 cups cold cooked jasmine rice: Dayold rice is essential here because fresh rice turns mushy when fried
• 1 small onion, finely diced: The foundation of flavor that builds as it cooks down
• 2 cloves garlic, minced: Adds aromatic depth without overpowering the delicate seafood
• 2 scallions, sliced: White parts go in during cooking for depth and green parts finish for fresh brightness
• 1 cup frozen peas and carrots, thawed: Thawed and patted dry prevents unwanted moisture in the final dish
• 1 small red bell pepper, diced: Brings sweetness and vibrant color contrast
• 2 tbsp soy sauce: The salty base that seasons every grain
• 1 tbsp oyster sauce: Adds subtle sweetness and umami richness
• 1 tsp fish sauce: A little goes a long way for deep savory notes
• 1 tsp toasted sesame oil: Finish with this for nutty fragrance
• 1/2 tsp white pepper: Provides gentle heat without visible specks
• Salt, to taste: Adjust at the end since sauces already bring significant saltiness
• 2 large eggs, lightly beaten: Creates creamy pockets throughout the rice
• 2 tbsp neutral oil: Canola or vegetable oil handles high heat without burning
• 4 tbsp neutral oil for chili oil: The carrier for all those spicy infused flavors
• 4 cloves garlic, thinly sliced: Slice them thin so they crisp up beautifully without burning
• 1 1/2 tbsp crushed red chili flakes: Adjust this quantity to control your preferred heat level
• 1/2 tsp smoked paprika: Adds depth and a gorgeous reddish hue
• 1/2 tsp sugar: Balances the heat and helps bloom the chili flavors
• Pinch of salt: Rounds out all the flavors in the oil

Instructions

Craft your garlic chili oil:

In a small saucepan over mediumlow heat combine 4 tbsp oil and garlic slices. Cook stirring constantly until garlic turns golden brown and fragrant for about 2 to 3 minutes then remove from heat immediately.

Infuse the spices:

Stir in the chili flakes paprika sugar and salt while the oil is still hot. Let it cool completely and set aside while you prepare the rest of the dish.

Sear the seafood:

Heat 2 tbsp neutral oil in a large wok or skillet over mediumhigh heat. Add shrimp and cook for just 1 to 2 minutes until they turn pink then add crab meat and stir gently for 30 seconds more. Remove everything from the pan and set aside on a plate.

Scramble the eggs:

Push all vegetables to one side of the pan creating an empty space. Pour the beaten eggs into that space and scramble quickly until just set then mix them through the vegetables.

Add and toast the rice:

Crank the heat to high and add the cold rice breaking up any clumps with your spatula. Stirfry for 2 to 3 minutes letting the grains toast slightly and heat through completely.

Bring it all together:

Return the shrimp and crab to the pan along with soy sauce oyster sauce fish sauce sesame oil white pepper and salt if needed. Stirfry for 2 more minutes ensuring every grain is coated and everything is well combined.

Finish and serve:

Remove from heat and sprinkle with the green parts of scallions. Serve hot and let everyone drizzle their own generous amount of garlic chili oil over the top.

Save

This recipe has become my go-to when friends randomly drop by because it looks impressive but comes together faster than delivery would arrive. The way the chili oil hits the hot rice at the table creates this incredible sizzle that makes everyone lean in closer.

Making The Chili Oil Ahead

I always make a double batch of that garlic chili oil and keep it in a glass jar in the refrigerator. It lasts for weeks and honestly I find myself putting it on everything from noodles to roasted vegetables. The flavors actually deepen and develop after a few days making it even better.

The Seafood Strategy

Overcooking shrimp is one of the easiest kitchen mistakes to make but it completely ruins the texture. I pull them from the pan the second they turn opaque and curl slightly. The residual heat when you add them back in at the end finishes them perfectly without turning them rubbery.

Perfect Rice Every Time

Spend extra time breaking up any rice clumps before adding it to the hot pan. I use my hands to gently separate the grains which sounds odd but works better than any tool. Cold rice that hits the pan already separated fries more evenly and gives you that coveted texture where each grain stands alone.

• Cook your rice the night before and spread it on a baking sheet to cool completely in the fridge
• If you are in a hurry spread fresh cooked rice on a baking sheet and freeze it for 20 minutes
• Never wash fried rice off your wok immediately that stuck-on rice is called wok hei and is pure flavor

Save

There is something deeply satisfying about standing over a hot wok listening to the rice hiss and pop. This dish always reminds me that the best meals come from trusting your senses and cooking with your heart.

Recipe FAQs

→ Can I use fresh rice instead of day-old?

Day-old rice works best because it's drier and less sticky, preventing a mushy texture. If using fresh rice, spread it on a baking sheet and refrigerate uncovered for 2-3 hours to dry out slightly before cooking.

→ How spicy is the garlic chili oil?

The heat level is moderate but customizable. Reduce the red chili flakes to 1 tablespoon for milder heat, or increase to 2 tablespoons for more intense spice. The smoked paprika adds depth without additional burn.

→ Can I substitute the seafood?

Yes, try diced firm tofu, scallops, or even shredded chicken as alternatives. For vegetarian versions, use extra vegetables and add mushrooms or cashews for protein and texture contrast.

→ How long does the garlic chili oil keep?

Store in an airtight container in the refrigerator for up to 2 weeks. The flavors will continue to develop over time. Bring to room temperature before using, as the oil may solidify when cold.

→ What's the best way to reheat leftovers?

Reheat in a wok or skillet over medium-high heat for 3-5 minutes, adding a splash of water or extra soy sauce to refresh the rice. Avoid microwaving, as it can create uneven heating and tough texture.