Thinking of cooking fried rice but you are out of ideas what kind of fried rice you want to cook? Try this seafood fried rice consisting of shrimps or prawns, fish fillet and squid rings. Then tossed with veggies like green peas, diced carrots, shredded lettuce and garnished with spring onions. This is a healthy dish too because it does not contain chicken, beef or pork. This is also a complete meal because the viand and the rice are already mixed together.
Seafood Fried Rice: A Family Favorite From Coast to Kitchen
When my sister Liza came back from her summer internship in Roxas City, she couldn’t stop raving about the seafood. She swore that every meal there tasted like the ocean — fresh, vibrant, and simple. One weekend, she decided to cook lunch for the whole family and brought out a bag of shrimps, fish fillets, and squid rings from the market. “I’ll make seafood fried rice, just like the ones I had in Capiz,” she said. At first, we all thought, “Just fried rice?” But when the aroma started wafting through the kitchen, even our picky cousin Jun came running.
What Makes This Seafood Fried Rice Special
Unlike typical meaty fried rice dishes that lean heavily on pork or chicken, this version is lighter but no less satisfying. You get the natural sweetness from the shrimp, the soft bite from the squid, and the savory, flaky goodness of the fish. Toss in some green peas, crunchy carrots, and crisp lettuce for texture, and you’ve got yourself a complete, well-balanced meal. That’s the beauty of this recipe — it brings land and sea together in one wok.
Back home, my Uncle Boyet always said that good fried rice starts with cold, day-old rice. “Mainit na kanin? Hindi pwede, malagkit yan,” he used to warn. Using chilled rice prevents the grains from clumping, giving your dish that perfect fried rice texture that’s both fluffy and firm. That’s lesson number one in any Filipino kitchen.
How to Cook a Tasty Seafood Fried Rice
Start with a hot pan. This is key. A good sear on your garlic sets the foundation for flavor. Once that garlic hits the oil and turns golden, add your seafood. Don’t overcrowd the pan. Stir-fry the shrimp, fish cubes, and squid rings until they’re just cooked through. Seafood cooks fast, and overdoing it can make them rubbery.
Next comes the rice. Add in your cold rice, breaking it up with your spatula as you go. Mix in the green peas and diced carrots. Season with a splash of soy sauce and a touch of salt and pepper to enhance the seafood’s natural flavor.
Then, the egg. This part always reminds me of my Lola Nena. She’d pour the beaten eggs right over the rice and let it sit undisturbed for a few seconds before stirring. “Para may buo-buong itlog,” she’d say. That little trick adds richness to the dish without making it greasy.
Once everything’s nicely combined and the rice has dried out a bit, it’s ready for plating. Don’t forget the toppings! Shredded lettuce gives a fresh crunch while chopped spring onions add a pop of color and bite.
A Healthy Alternative That Doesn’t Skimp on Flavor
This seafood rice dish isn’t just delicious; it’s also a great way to eat healthier without giving up on taste. It has no pork, beef, or chicken, making it perfect for pescatarians or anyone trying to cut down on red meat. Plus, seafood is packed with omega-3s and protein, so it fills you up without weighing you down.
And since it’s already a combination of viand and rice, you don’t need to prepare anything else. One pan, one dish, less cleanup. A win-win for weeknight meals.
Where Did Fried Rice Come From?
Fried rice may be a staple in Asian households now, but it has roots that go back to ancient China. It was born out of practicality — a clever way to use leftover rice and whatever scraps were on hand. Over time, different regions put their own twist on it. In the Philippines, we’ve taken that idea and infused it with our love for bold flavors and fresh ingredients.
In coastal provinces like Cebu, Davao, and Capiz, seafood versions like this are common. Each household might have a slight variation, but the heart of the dish remains the same: a celebration of simplicity and abundance.
Why You’ll Keep Coming Back to This Recipe
Whether you’re cooking for your family on a Sunday or just looking to use up leftover rice and seafood in the fridge, this recipe hits all the right notes. It’s easy, forgiving, and endlessly customizable. You can add more veggies, switch up the seafood, or even throw in a bit of chili if you like it spicy.
So next time you’re staring at cold rice and wondering what to do with it, remember this seafood fried rice. Just like my sister Liza’s weekend surprise, it might just become your new family favorite.
How to Cook Seafood Fried Rice
Ingredients
- 100 grams shrimps or prawns peeled and chopped
- 100 grams fish fillets chopped into cubes
- 100 grams squid rings
- 50 grams green peas and diced carrots
- 4 Tbsp. cooking oil
- 2 cloves garlic chopped
- 2 bowls cooked rice (left over rice) cold
- 2 Tbsp. soy sauce
- Salt and pepper
- 1 egg beaten
- shredded lettuce
- chopped spring onion
Instructions
How to Cook Seafood Fried Rice:
- Heat oil in pan and saute garlic.
- Add shrimps, fish cubes and squid rings. Stir- fry until cooked.
- Add rice, green peas and diced carrots. Season with soy sauce, salt and pepper.
- Add beaten egg. Allow to slightly set before stirring, Continue cooking while stirring until rice is dry.
- Transfer to a serving platter, top with shredded lettuce and sprinkle with chopped spring onion.
Notes
Cooking Tips:
Use Cold, Day-Old Rice for Best Texture
Freshly cooked rice tends to be too moist and sticky, which can lead to clumpy and mushy fried rice. Using rice that's been refrigerated overnight helps the grains firm up and separate better when stir-fried. This ensures your seafood fried rice turns out light, fluffy, and restaurant-style.Cook Seafood Separately Before Mixing
Shrimp, squid, and fish each have different cooking times, and overcooking can make them tough or rubbery. Stir-fry them first until just cooked, then set aside while you prepare the rice and vegetables. Adding them back in later keeps the texture perfect and the flavors well-balanced.Let the Egg Set Before Stirring
Pour the beaten egg directly onto the hot rice, but wait a few seconds before stirring it in. This trick creates delicious bits of cooked egg throughout the dish instead of a uniform scramble. It adds a layer of richness and texture that makes every bite more satisfying.
Thanks for sharing this seafood fried rice recipe! I’ve been craving for this fried rice for days!
Thanks for sharing your thoughts! ðŸ˜