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Seafood Fried Rice (Restaurant-Style, Fragrant & Not Greasy)

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Asian, Chinese
Ingredients Method

Ingredients
  

Main
  • 3 cups cooked jasmine rice (preferably overnight rice, cold)
  • 120g prawns, peeled & deveined
  • 100g squid, cleaned & sliced
  • 2 eggs, beaten
  • 3 cloves garlic, finely chopped
  • 2 stalks spring onions, sliced
  • 2 tbsp cooking oil (peanut or vegetable oil)
Seasoning
  • 1½ tbsp light soy sauce
  • ½ tsp salt (adjust to taste)
  • ¼ tsp white pepper
  • ½ tsp sugar
  • 1 tsp sesame oil
Optional (recommended)
  • 1 tbsp butter (for extra aroma)
  • 1 tbsp fish roe or crab meat (premium touch)
  • Chili padi or sambal, to serve

Method
 

Preparation
    Prepare the seafood
    1. Pat prawns and squid dry with kitchen paper. This prevents water from releasing during frying.
    Break up the rice
    1. Use clean hands or a fork to separate rice grains fully. Cold rice works best.
    Pre-mix seasoning
    1. In a small bowl, mix soy sauce, salt, sugar, white pepper, and sesame oil.
    Step-by-Step Cooking Instructions
      Step 1: Cook the eggs
      1. Heat 1 tbsp oil in a wok over medium-high heat
      2. Pour in beaten eggs and gently scramble until just set
      3. Remove and set aside (do not overcook)
      Step 2: Sauté aromatics
      1. Add remaining oil to the wok
      2. Add garlic and stir quickly until fragrant (do not brown)
      Step 3: Cook the seafood
      1. Add prawns first, stir for 30–40 seconds
      2. Add squid and stir until just cooked
      3. Remove seafood and set aside
      4. (This keeps seafood juicy and tender)
      Step 4: Fry the rice
      1. Increase heat to high
      2. Add rice to the wok and press gently to spread
      3. Let rice sit for 10–15 seconds before stirring
      4. Toss and stir continuously to coat rice with oil
      Step 5: Season
      1. Drizzle seasoning mixture around the wok (not directly on rice)
      2. Toss quickly to distribute evenly
      3. Add scrambled eggs back in and break into rice
      Step 6: Final combine
      1. Add seafood back into the wok
      2. Toss on high heat for 30–40 seconds
      3. Add butter (optional) and spring onions
      4. Final taste adjustment if needed
      Final Result
      1. Rice grains should be dry, fluffy, glossy, and evenly coated with seasoning. Seafood should be juicy, not rubbery, with a clean ocean sweetness.
      Chef Tips (Highly Recommended Section)
      1. No wet rice: Fresh rice will turn mushy. Always cool first.
      2. High heat matters: Wok aroma comes from heat, not more oil.
      3. Season lightly: Seafood should shine, not be drowned in soy sauce.
      4. Butter trick: A small amount gives restaurant aroma without greasiness.
      Serving Suggestions
      1. Serve hot with chili sauce or sambal
      2. Pair with clear soup or pickled green chili
      3. Garnish with extra spring onions or fried shallots