Mixed Seafood Fried Rice (Shrimp & Scallops): A Flavor-Packed Stir-Fry for Weeknights or Brunch

There’s a reason fried rice is a global favorite: it turns humble ingredients—like leftover rice and frozen seafood—into a meal that feels both comforting and special. Add succulent shrimp and sweet, buttery scallops, and you’ve got mixed seafood fried rice: a dish that’s fancy enough for weekend gatherings but simple enough for busy weeknights. This recipe blends Chinese cooking wisdom with American kitchen practicality—no fancy tools required, just bold flavors and easy steps.

The Story Behind Seafood Fried Rice

Fried rice has deep roots in Chinese cuisine, dating back to the Song Dynasty (960–1279 AD). It was originally a way to use up leftover rice (a clever hack for reducing food waste!) and whatever proteins or veggies were on hand. The classic Yangzhou fried rice (from eastern China) includes ham, shrimp, and eggs—but mixed seafood fried rice is a more flexible, modern take that swaps meat for briny shrimp and scallops.

For American home cooks, this dish checks all the boxes: it’s quick (30 minutes max), uses ingredients you can find at most supermarkets, and delivers that “restaurant-quality” umami without the hassle. Plus, it’s a great way to get kids excited about seafood—those sweet scallops and tender shrimp make every bite feel like a treat.

What You’ll Need (And Where to Find It)

One of the best things about this recipe is how accessible the ingredients are. Here’s your shopping list (with tips for U.S. shoppers!):

• 1.5 cups jasmine rice (cooked and cooled—day-old rice works best! Find it in the rice aisle of any grocery store.)
• 8 oz large shrimp (peeled, deveined; frozen is fine—just thaw in the fridge overnight.)
• 6 oz sea scallops (pat dry with paper towels—this helps them sear golden, not steam.)
• ? cup diced carrots (or frozen peas—both work in a pinch!)
• ? cup frozen peas (no need to thaw—toss them in straight from the bag.)
• 2 green onions (sliced; save the green tops for garnish.)
• 2 tbsp vegetable oil (or sesame oil for a nutty kick—find it in the Asian aisle.)
• 1 tbsp light soy sauce (salty and savory—look for it in the international section or Asian grocery stores.)
• 1 tsp oyster sauce (adds depth—optional but recommended; skip for vegan diets.)
• 1 tsp rice wine (or dry sherry as a substitute—cuts seafood’s fishiness.)
• Salt and pepper (to taste)
• Lemon wedges (for serving—brightens up the seafood!)

Pro tip: If you don’t have a wok (a traditional Chinese carbon steel pan perfect for stir-frying), a large skillet works just fine. The key is high heat—it gives the rice that crispy, toasty texture we love.

How to Make It (Step-by-Step)

Chinese chefs swear by “mise en place” (prepping all ingredients before cooking)—it keeps you organized and prevents overcooking. Let’s dive in:

1. Cook the rice (if not using leftover): Rinse jasmine rice until the water runs clear (this removes excess starch, so the rice doesn’t get mushy). Cook with 2 cups of water (follow package instructions). Spread it on a baking sheet to cool for 2 hours (or use day-old rice—even better!).
2. Sear the seafood: Heat 1 tbsp oil in a wok over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from the pan. Add another ? tbsp oil, then add scallops—cook 1–2 minutes per side until golden (don’t overcrowd the pan!). Set seafood aside.
3. Stir-fry the veggies: In the same wok (use the leftover seafood oil!), add the white parts of the green onions and diced carrots. Cook 2 minutes until carrots are tender-crisp. Add frozen peas and cook 1 more minute.
4. Fry the rice: Push veggies to the side. Add the remaining ? tbsp oil, then add cooled rice. Use a spatula to break up clumps. Cook 3–4 minutes until the rice gets toasty and slightly crispy.
5. Add flavor: Drizzle soy sauce, oyster sauce, and rice wine over the rice. Toss everything together until evenly coated. Season with salt and pepper.
6. Combine and serve: Add shrimp and scallops back to the wok. Stir for 1–2 minutes until heated through (don’t overcook—seafood gets rubbery fast!).

Serve and Enjoy!

Transfer the fried rice to bowls, garnish with the green parts of the green onions, and serve with lemon wedges (squeeze a little over the top—trust us!). The lemon cuts through the seafood’s richness and adds a bright, fresh note that makes every bite pop.

Pro Tips for Perfect Fried Rice Every Time

• Use day-old rice: Freshly cooked rice is too moist—leftover rice (or rice cooled for 2+ hours) has less moisture, so it fries up crispy instead of mushy.
• Pat seafood dry: Wet shrimp/scallops will steam, not sear. A quick pat with paper towels gives them that golden, caramelized crust.
• High heat = crispy rice: A hot wok (or skillet) ensures the rice doesn’t stick and gets that “wok hei” (a smoky, toasty flavor Chinese chefs love).
• Be flexible: No scallops? Use squid or mussels. Out of carrots? Add bell peppers or corn. Fried rice is all about making it your own!

Whether you’re craving a quick weeknight dinner or a fancy brunch dish, this mixed seafood fried rice is sure to hit the spot. It’s a little taste of Chinese home cooking—with a twist that’s perfect for American kitchens. So grab your wok (or skillet), raid the fridge, and let’s fry up something delicious!