: Seafood Fried Rice

Instructions

Prep the Rice: If using freshly cooked rice, spread it out on a tray and allow it to cool completely, or chill it in the fridge. Cold rice fries best and prevents clumping.
Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove from the pan and set aside.
Sear the Shrimp: In the same pan, add another tablespoon of oil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Season lightly with salt and pepper. Once cooked, remove and set aside with the eggs.
Sauté the Vegetables: To the same pan, add the chopped onion and sauté for 2 minutes until softened. Add the garlic, peas, and carrots, stirring for another 2–3 minutes until heated through.
Add the Rice: Add the cold rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 3–4 minutes, allowing the grains to heat through and absorb the flavors.
Season: Stir in the soy sauce and oyster sauce (if using), mixing thoroughly so the rice is evenly coated. Adjust seasoning with salt, pepper, or more soy sauce as needed.
Combine Everything: Add the cooked eggs and shrimp back into the pan. Toss everything together and cook for 1–2 more minutes. Drizzle with sesame oil, if using, for an aromatic finish.
Serve: Garnish with chopped green onions and serve hot. This seafood fried rice is delicious on its own or paired with your favorite stir-fry dishes!