China · Singapore · seafood menus
Seafood Fried Rice with Shrimp and Calamari
Shrimp and calamari need less pan time than chilled rice. Cooking them first and returning them at the end prevents a rubbery seafood topping. This recipe focuses on seafood timing, distinguishing it from the egg-and-vegetable fried rice foundation.
Jump to Recipe
Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
OM5451 and Jasmine can be compared for grain separation and fragrance. Rice for frying should be cooled promptly and safely refrigerated.
Ingredients
- 500 g safely chilled cooked long-grain rice
- 150 g peeled shrimp and 100 g calamari rings
- 1 egg
- 80 g peas and 1 garlic clove
- 2 spring onions
- 1½ tbsp oil, 1 tbsp soy sauce, pepper
Method
Dry shrimp and calamari. Loosen chilled rice, mince garlic and slice the spring onions.
Heat some oil and cook seafood until shrimp are opaque and calamari are cooked; transfer to a clean plate.
Add remaining oil, scramble the egg until cooked, then add garlic, peas and rice. Stir-fry until rice is steaming hot throughout.
Return seafood, add soy sauce and pepper, toss briefly and finish with spring onion. Serve immediately.
Chef’s Notes
Keep the seafood portion modest relative to the pan size. A crowded pan releases water and slows browning; cook two batches if needed.
Storage and Cooking Temperatures
Try Rice Samples for Your Menu
Discuss grain specifications and private-label packaging after evaluating your recipe.
Request a Rice Sample