There’s something about a good stir-fry that just makes a meal feel complete. Quick, easy, and packed with bold flavors, this Seafood Rice Stir-Fry is a dish that brings the taste of the ocean straight to your plate. Whether you love shrimp, scallops, or a mix of seafood, this recipe is a delicious way to enjoy all those fresh, briny flavors with the perfect balance of savory, garlicky goodness.
If you’re a fan of fried rice but want something with a bit more protein and depth, this Seafood Rice Stir-Fry is the dish for you. It’s loaded with seafood, vegetables, and fragrant seasonings, making every bite satisfying. Plus, it’s a great way to use up leftover rice, turning it into a full, flavorful meal in just minutes!
I grew up eating stir-fried rice at home, but seafood stir-fry was something special. My family would make it on weekends or whenever we had fresh seafood on hand. The sizzle of the pan, the aroma of garlic and soy sauce, and the sight of golden, crispy rice always made my mouth water.
One of my favorite memories is making this Seafood Rice Stir-Fry with my mom. We’d chop up fresh shrimp, throw in whatever veggies were in the fridge, and let the flavors come together in the wok. It was simple, but it tasted like something from a restaurant. Now, every time I make it, I feel like I’m back in my childhood kitchen, excited to dig in!
So, if you’re looking for a quick and satisfying meal that captures the essence of home-cooked comfort, give this Seafood Rice Stir-Fry a try. It’s sure to become a favorite in your household, just like it has in mine!
Table of Contents
Why You’ll Love Seafood Rice Stir-Fry
- Packed with Flavor: The perfect mix of umami-rich seasonings, fresh seafood, and aromatic rice.
- Quick & Easy: Ready in under 30 minutes, making it ideal for busy weeknights.
- Customizable: Use your favorite seafood, vegetables, and seasonings to make it your own.
- Great for Leftovers: Works perfectly with day-old rice for that signature fried rice texture.
- One-Pan Meal: Fewer dishes, more flavor—what’s not to love?
Health Benefits of Seafood Rice Stir-Fry
Not only is this dish delicious, but it’s also packed with nutrients:
- Rich in Protein: Seafood like shrimp and scallops are high in lean protein, helping keep you full.
- Good for Heart Health: Fish and shellfish are full of omega-3 fatty acids, which support heart health.
- Loaded with Vitamins & Minerals: Seafood provides important nutrients like vitamin B12, iron, and iodine.
- Lower in Calories: A lighter alternative to heavy takeout meals, this stir-fry keeps things fresh and balanced.
Best Occasions to Enjoy Seafood Rice Stir-Fry
This dish is perfect for so many moments:
- Weeknight Dinners: Quick to whip up after a long day.
- Family Gatherings: A crowd-pleaser that everyone will love.
- Date Night In: A fancy-looking dish that’s surprisingly easy to make.
- Meal Prep: Make a big batch and enjoy leftovers for lunch.
- Casual Dinner Parties: Impress guests with restaurant-quality stir-fry!
Chef’s Notes: Seafood Rice Stir-Fry
- Best Rice for Stir-Fry: Always use day-old rice for the perfect fried texture—freshly cooked rice will turn mushy.
- Extra Flavor Boost: Add minced garlic or grated ginger when sautéing the green onions for deeper aromatics.
- Heat Preference: Spice it up with chili oil, red pepper flakes, or Sriracha if you enjoy a bit of heat.
- Texture Tip: Let the rice sit undisturbed in the pan for 1-2 minutes before stirring to create those delicious crispy bits.
- Egg Perfection: For softer scrambled eggs, remove them from heat slightly undercooked—they’ll finish cooking when mixed into the stir-fry.
- Pairing Ideas: Serve with a crisp Asian slaw, steamed bok choy, or miso soup for a well-rounded meal.
- Customization: Feel free to mix in other proteins like chicken, tofu, or scallops to suit your preference.
Seafood Rice Stir-Fry
4
servings15
minutes15
minutes419
kcal30
minutesExperience a vibrant medley of succulent shrimp, crisp vegetables, and perfectly fried day-old rice in this Seafood Rice Stir-Fry! With every toss in a hot cast iron skillet, flavors meld into a satisfying, easy-to-prepare main course ideal for weeknight dinners or casual gatherings. This recipe combines simplicity with gourmet flair—think sizzling shrimp, fluffy scrambled eggs, and the aromatic crunch of green onions—delivered with healthy, affordable ingredients. Dive into a dish that promises culinary excitement and balanced nutrition without sacrificing taste!
Ingredients
- Protein Eggs
8 oz fresh, peeled shrimp deveined, dusted with ½ tsp cornstarch, a pinch of kosher salt, and a few cracks of black pepper
3 large eggs whisked lightly until smooth and airy
- Vegetables Aromatics
2 green onions finely chopped, providing a zesty crunch
¾ cup thawed frozen peas and diced carrots that add color and sweetness
- Rice Sauces
4 cups day-old, separated rice ensuring each grain fries to a light crisp
1 tbsp soy sauce opt for a gluten-free variety if preferred
- Seasonings Oils
½ tsp kosher salt extra as needed throughout the cooking process
freshly ground pepper to taste as needed throughout the cooking process
1 tsp dark toasted sesame oil drizzled at the end for a nutty finish
3 tbsp neutral oil such as peanut, canola, or rice bran oil
- Alternative Ingredients
Shrimp: Substitute with diced chicken breast or firm tofu for a different protein twist.
Kosher Salt: Replace with sea salt if unavailable.
Cornstarch: Use potato starch as an alternative for coating the shrimp.
Peanut Oil: Can be swapped with extra canola oil for a similar neutral taste.
Soy Sauce: Swap for coconut aminos or tamari to accommodate gluten-free needs.
Dark Toasted Sesame Oil: May be omitted or replaced with a light drizzle of toasted almond oil if desired.
Frozen Peas and Carrots: Freshly diced carrots and garden peas can be used instead to enhance texture.
Eggs: For a vegan adaptation use scrambled tofu seasoned with turmeric and black salt.
Directions
- Shrimp Preparation – Begin by placing the shrimp in a medium bowl; add ½ tsp kosher salt, several grinds of black pepper, and ½ tsp cornstarch. Toss thoroughly so each piece is evenly coated. Allow the shrimp to marinate at room temperature for about 10 minutes, letting the seasonings gently infuse the seafood.
- High Heat Searing – Meanwhile, preheat your large cast iron skillet or wok on high until a single drop of water sizzles on contact (approximately 2 seconds). Add 1 tbsp of your chosen neutral oil, swirling the pan to coat evenly. Arrange the shrimp in a single layer and let them sear undisturbed for 30 seconds on one side before flipping to cook the other side for another 30 seconds, ensuring they remain tender and not fully cooked.
- Egg Scramble – Reduce the heat to medium and, if necessary, add a touch more oil to prevent sticking. Pour in the whisked eggs and, using a silicone spatula set, quickly scramble them for about 1 minute until they begin to set but remain soft. Transfer the slightly runny eggs to a bowl, joining them later with the shrimp for a harmonious blend of textures.
- Aromatic Sauté and Rice Frying – Clear the skillet with a quick wipe using a paper towel, then return it to high heat. Add another small splash of oil and immediately toss in the chopped green onions, sautéing them for roughly 15 seconds to release their aroma. Incorporate the day-old rice by spreading it evenly in the pan; allow it to sizzle undisturbed for 1–2 minutes so that a slight crisp forms, then stir and let it fry for an additional minute.
- Final Assembly – Drizzle 1 tbsp soy sauce over the rice and mix well to distribute the umami flavor. Carefully fold in the thawed peas, diced carrots, seared shrimp, and scrambled eggs; drizzle the 1 tsp dark toasted sesame oil for a nutty finish. Heat the entire mixture for about 2 more minutes until everything is piping hot, and taste, adding extra soy sauce if needed.
Equipment
- Cast Iron Skillet
- chef’s knife
- cutting board
- Mixing bowls
- measuring cups and spoons
- silicone spatula set
Nutrition Facts
- Calories: 419kcal
- Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 210mg
- Sodium: 700mg
- Potassium: 300mg
- Carbohydrates: 49g
- Fiber: 3g
- Sugar: 2g
- Protein: 18g
- Vitamin A: 300IU
- Vitamin C: 6mg
- Calcium: 40mg
- Iron: 2mg
FAQs: Seafood Rice Stir-Fry
Can I use freshly cooked rice instead of day-old rice?
If you only have fresh rice, spread it on a baking sheet and chill it in the fridge for 30 minutes before frying. This helps prevent stickiness.
What’s the best way to devein shrimp?
Use a paring knife or shrimp deveiner to cut along the back and remove the dark vein. It’s optional but improves texture.
Can I make this dish gluten-free?
Yes! Just swap soy sauce for tamari or coconut aminos to keep it gluten-free.
What oil is best for stir-frying?
A high smoke point oil like peanut, canola, avocado, or rice bran oil works best for achieving that signature stir-fry flavor.
How do I keep my shrimp from becoming rubbery?
Avoid overcooking. Sear them quickly on high heat, then remove them before fully cooked. They’ll finish cooking when mixed back in.
Can I add more vegetables?
Absolutely! Bell peppers, snap peas, mushrooms, or baby corn all make great additions to this stir-fry.
How long does this dish stay fresh?
It’s best eaten fresh, but leftovers keep in the fridge for up to three days and can be reheated in a pan for the best texture.
Can I make this without eggs?
Yes! Use scrambled tofu with black salt and turmeric for a vegan-friendly alternative.
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