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This Chinese seafood fried rice recipe delivers restaurant-quality wok-tossed perfection with tender shrimp, plump scallops, and fragrant jasmine rice. The secret lies in high-heat stir-frying and the perfect balance of savory, umami flavors that transform simple ingredients into an elegant dish.
I've perfected this technique over years of testing, ensuring every bite delivers crisp edges and tender centers with a burst of fresh scallion and sesame aroma.
What sets this recipe apart is the wok hei technique—those coveted smoky char notes that come from proper wok heating and constant tossing.
Day-old rice is essential for achieving that signature texture, while a blend of light soy sauce, oyster sauce, and a touch of sesame oil creates depth without overpowering the delicate seafood. The dish is naturally pescatarian-friendly and easily adaptable with gluten-free soy sauce.
By the time you serve this dish, your kitchen will smell like a bustling Cantonese restaurant, and your guests will be reaching for seconds. The seafood stays tender yet crispy around the edges, while the rice absorbs all those flavorful sauces into perfect bite-sized pieces.
Garnish with fresh cilantro and lime wedges for a bright finish that cuts through the richness.
Perfect for weeknight dinners or special occasions, this recipe scales beautifully for crowds while maintaining its restaurant-quality appeal. Serve alongside steamed bok choy or a simple cucumber salad for a complete meal. Let's get cooking!
Ingredients for chinese seafood rice
These vibrant ingredients transform into restaurant-quality seafood fried rice with crisp edges and tender seafood.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Jasmine Rice 🍚 | 4 cups | Cold and broken into pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails off |
| Fresh Scallops 🐚 | 12 whole | Pat dry, patted dry |
| Green Onions 🧅 | 3 whole | White and green parts separated |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Light Soy Sauce 🍶 | 3 tbsp | Gluten-free if needed |
| Oyster Sauce 🍶 | 2 tbsp | For authentic umami |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Vegetable Oil 🫒 | ½ cup | High smoke point |
| Garlic Cloves 🧄 | 4 cloves | Minced, for depth |
| Fresh Lime 🍋 | 1 whole | Juiced, for brightness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| White Pepper 🌶️ | ¼ tsp | For subtle warmth |
| Sesame Seeds 🌾 | 1 tbsp | Toasted, for crunch |
The scallops and shrimp are the stars here—look for fresh, plump scallops with no fishy smell and shrimp that's firm to the touch. Whole Foods or your local seafood market are great spots for quality seafood. Pat them dry before cooking to ensure that perfect sear. For the rice, jasmine rice is non-negotiable—it absorbs flavors beautifully. Cook extra rice the night before so it's perfectly day-old for this recipe. The Kirkland brand from Costco is my go-to for affordable bulk rice.
No scallops? Sliced mushrooms or extra shrimp work in a pinch—they won't have that delicate texture, but the dish stays delicious. Short on soy sauce? Coconut aminos is a great gluten-free swap. The sesame oil is what gives this dish its signature aroma, but if you're avoiding it, toasted peanut oil adds a similar depth. For the green onions, use the white parts for cooking and save the greens for garnish—they add that fresh pop at the end. The lime juice is essential for cutting through the richness, so don't skip it.
This dish reheats beautifully—just stir-fry again with a splash of water to keep it moist. Store in an airtight container for up to 3 days in the fridge. For leftovers, I like to portion them into containers with a sprinkle of sesame seeds on top so they stay fresh. Freezes well for up to 2 months, though the texture might get slightly softer after thawing. Garnish with fresh cilantro and lime wedges right before serving to keep everything vibrant.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss the shrimp and scallops straight into the pan with the rice, no extra bowls needed. The day-old jasmine rice soaks up all the juices like a sponge, and the shrimp sears in minutes while the scallops stay tender. (Yes, even if you’re the kind of cook who burns garlic.)
- Umami Bomb: That combo of shrimp and scallops? It’s like a flavor party in your mouth. The shrimp adds a briny snap, the scallops melt into buttery perfection, and the cilantro and green onions brighten it up without overpowering. Honestly, I’ve made this for people who “don’t like seafood,” and they’ve come back for seconds.
- Leftover Hero: This dish actually improves the next day—cold or reheated, it’s still delicious. Pack it for lunches, freeze half for busy nights, or serve it at a potluck where you’ll be the hero. (Pro tip: The scallops hold up better than you’d think if reheated gently.)
- Budget-Friendly Luxe: You don’t need fancy ingredients to pull this off—just good-quality shrimp and scallops (or swap in mussels if they’re cheaper). A handful of cilantro and a few green onions stretch the flavor, and day-old rice? That’s just smart pantry use. Feels fancy, costs next to nothing.
Step-by-step instructions for wok-tossed seafood fried rice
Here's how to make restaurant-quality seafood fried rice with crispy scallops and tender shrimp.
Prep All Ingredients for Maximum Flavor
Break the 4 cups Day-Old Jasmine Rice into small, uneven pieces using your hands—this creates more surface area for that perfect wok sear. Pat the 12 whole Fresh Scallops completely dry with paper towels, then slice each in half horizontally. For the 1 lb Large Shrimp, cut them into ½-inch chunks—this ensures even cooking and better texture.
Separate the 3 whole Green Onions into white and green parts. Mince the 4 cloves Garlic Cloves finely, then juice the 1 whole Fresh Lime. Toast the 1 tbsp Sesame Seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and golden—set aside for garnish. This prep work ensures everything cooks at the same time and nothing gets forgotten in the chaos of wok tossing.
Sear the Scallops and Shrimp Separately
Heat ½ cup Vegetable Oil in a wok or large skillet over high heat until shimmering. Add the 12 scallop halves in a single layer and sear for 1-2 minutes per side until they develop a golden crust. Remove and set aside—these will go back in later. Reduce heat to medium-high and add the 1 lb shrimp chunks, cooking for 2-3 minutes until just opaque. Remove and set aside with the scallops.
Here's the thing—don't overcook the seafood. Scallops should be just opaque in the center, and shrimp should still have a slight translucent line. Overcooking turns them rubbery, and we're going for tender, juicy perfection. Keep the shrimp and scallops warm while you prep the rice base.
Build the Flavor Base in the Wok
In the same wok, add 1 tablespoon Sesame Oil and swirl to coat. Toss in the white parts of the 3 Green Onions and 4 cloves minced Garlic Cloves, cooking for 30 seconds until fragrant. Pour in the 3 tablespoons Light Soy Sauce and 2 tablespoons Oyster Sauce, stirring constantly for 1 minute until the sauce thickens slightly. This creates the aromatic foundation that ties everything together.
Now add the 4 cups broken Day-Old Jasmine Rice, tossing vigorously for 2 minutes to coat each grain with the sauce. Sprinkle with 1 teaspoon Salt, ½ teaspoon Black Pepper, and ¼ teaspoon White Pepper, mixing well. The rice should look glossy and well-coated—this ensures maximum flavor in every bite. If it seems too dry, add 1-2 tablespoons water to help steam the rice slightly.
Combine Seafood and Finish with Lime
Return the shrimp and scallops to the wok, tossing everything together for 2-3 minutes until the rice is heated through and the seafood is warmed. The scallops should be sizzling gently—their residual heat will finish cooking them perfectly. Add the green parts of the 3 Green Onions and the juice of 1 whole Fresh Lime, tossing once more to brighten the dish.
Taste and adjust seasoning—you might need a little more Light Soy Sauce or a squeeze of lime for balance. The rice should be flavorful but not overpowering, with the seafood shining through. If the rice seems too dry, add 1 tablespoon water and toss quickly to steam it just enough to create that signature fried rice texture.
Plate and Garnish for Restaurant-Worthy Presentation
Transfer the fried rice to serving plates immediately. Garnish with the toasted 1 tablespoon Sesame Seeds and the ¼ cup chopped Fresh Cilantro, sprinkling them evenly over each serving. The contrast of the toasty sesame seeds against the bright green cilantro adds both visual appeal and texture—crunchy seeds against the tender rice and seafood.
Serve while hot, with extra lime wedges on the side if you like. The scallops should still have a subtle bounce when pressed, and the shrimp should be tender but not falling apart. Each bite should deliver a perfect balance of crispy scallops, tender shrimp, aromatic rice, and bright citrus notes. This dish is all about the contrast—crispy, tender, salty, sweet, and fresh all in one perfect bite.
Pro Tips For Making Chinese Seafood Rice
- STIR-FRY IN BATCHES: Shrimp and scallops cook at different speeds—don’t toss them all in at once. Start with the shrimp on high heat for 30 seconds until they curl, then add scallops just 30 seconds before finishing. I learned this the hard way when my scallops turned rubbery while the shrimp got overcooked.
- SPLIT THE GREEN ONIONS: Use the white and green parts separately. The whites add backbone to the stir-fry, while the greens should go in last for color and freshness. I used to chop them all together, and the dish lost that bright finish—now I keep them apart until the very end.
- DON’T OVERMIX THE RICE: Once the rice hits the pan, stir just enough to coat it in the sauce—then let it sit. Overworking it turns it mushy. My grandmother swore by this, and she was right: a few seconds of resting after the initial toss makes all the difference.
- USE DAY-OLD RICE, BUT DRY IT: Day-old rice is non-negotiable, but skip the soggy texture by spreading it on a tray and letting it dry for 10 minutes before stir-frying. I was skeptical until I tried it—now my rice stays separate and absorbs flavors instead of turning into glue.
Pro cooking tips for this recipe
Wok Hei Mastery
This dish thrives on wok hei—the smoky, charred aroma from high-heat cooking. Heat your wok or skillet over high heat until it's smoking before adding oil. I use a carbon steel wok from Mauviel because it retains heat perfectly.
Keep the flame at maximum throughout cooking—this creates those signature crisp edges on the rice and seafood. 🔥
For best results, work in batches if needed. Overcrowding the wok lowers temperature and steams instead of sears. The goal is constant motion—toss, stir, and flip everything vigorously to get that perfect char. If your wok isn't hot enough, you'll end up with soggy rice and dull flavors.
Seafood Timing
Scallops and shrimp cook fast—don't walk away! The scallops should take 1-2 minutes per side maximum, while shrimp needs just 2-3 minutes until opaque. I use a timer set for 90 seconds as a reminder to check them frequently.
Overcooking turns seafood rubbery, so remove them when they're just done. 🐚
Keep cooked seafood warm in a 200°F oven while you finish the rice. This maintains tenderness without overcooking. If your kitchen gets too hot, place them on a wire rack over a baking sheet to prevent steaming.
Rice Texture Secrets
Day-old rice is non-negotiable—it's drier and breaks apart easily for that perfect wok-tossed texture. If you must use freshly cooked rice, spread it on a tray and refrigerate for 30 minutes first.
Break the rice into small, uneven pieces with your hands before cooking—this creates more surface area for flavor absorption. 🍚
If your rice seems too dry during cooking, add 1-2 tablespoons water and toss quickly to steam it slightly. The rice should be glossy from the sauce but not wet. Understand that the final texture comes from the high heat and constant tossing—not extra moisture.
Sauce Balance
The magic happens in the sauce ratio: 3 parts light soy sauce to 2 parts oyster sauce. This combination delivers umami depth without overpowering the delicate seafood. I like to reduce the sauce slightly by simmering it for 30 seconds before adding the rice—this concentrates the flavors. 🍶
Taste as you go! The rice should be well-seasoned but not salty. If needed, add a splash of lime juice or a pinch of white pepper for brightness. The scallops and shrimp should complement the rice, not compete with it.
Nutrition facts
Frequently asked questions
Can I use fresh rice instead of day-old rice?
Fresh rice is too moist and will turn mushy when stir-fried. For best results, use day-old jasmine rice that's been broken into small pieces. If you must use fresh rice, spread it on a tray and refrigerate for 30 minutes to dry it out slightly before cooking.
What if I don't have scallops or shrimp?
No problem! Swap scallops for sliced mushrooms or extra shrimp, or use white fish like cod or halibut cut into small pieces. For a vegetarian version, try tofu or firm eggplant instead. The technique remains the same—just adjust cooking times for denser ingredients.
How do I prevent the seafood from getting rubbery?
Cook scallops and shrimp separately at high heat for just 1-3 minutes until barely opaque. Remove immediately when done and keep warm in a 200°F oven while finishing the rice. Overcooking is the #1 cause of rubbery seafood—set a timer to avoid this!
Can I make this recipe gluten-free?
Use gluten-free tamari or coconut aminos instead of regular soy sauce. Check your oyster sauce label—some brands contain wheat. For extra safety, make a simple gluten-free sauce by combining 1 tbsp rice vinegar + 1 tbsp gluten-free soy sauce + 1 tsp honey.
How long will leftovers keep?
Store in an airtight container in the fridge for up to 3 days. Reheat in a wok or skillet over medium-high heat with 1 tbsp water to restore crispiness. For freezing, portion into containers with sesame seeds on top to prevent sticking—lasts 2 months in the freezer.