Seafood Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines shrimp, squid, and clams stir-fried with rice to bring out a smoky wok aroma and savory depth.
This one-bowl dish combines shrimp, squid, and clams stir-fried with rice to bring out a smoky wok aroma and savory depth. It is perfect when you want a simple yet satisfying lunch or dinner after work.
Chinese · 20 minutes to cook
Nutrition (per 508g serving): 661.1 kcal · protein 37.5g · carbohydrate 79.2g · fat 18.4g · sodium 1424.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use rice that has cooled slightly rather than freshly warm rice so it clumps less in the pan.
Tips: Seafood can become tough if overcooked, so cook it briefly over high heat.
Tips: If the clams release liquid, cook it off before adding the rice so the fried rice does not turn soggy.
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Ingredients (1 serving)
- White rice — 210 g
- Shrimp — 50 g
- Squid — 50 g
- Clams (littleneck clams) — 40 g
- Egg — 1 pc
- Onion — 30 g
- Carrot — 20 g
- Scallion — 20 g
- Garlic — 5 g
- Cooking oil — 1 Tbsp
- Oyster sauce — 1 Tbsp
- Soy sauce — 1 tsp
- Ground black pepper — 0.5 tsp