Imagine a sizzling skillet filled with golden-brown rice, succulent sausage, tender shrimp, and delicate crab meat dancing together in perfect harmony – this isn't just another fried rice recipe, this is a culinary journey that will transform your home cooking into a gourmet experience! Our Fried Rice with Sausage, Shrimp, and Crab Meat is not just a meal; it's a celebration of textures, flavors, and culinary craftsmanship that will make your taste buds jump with excitement.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1/2 cup sausage, sliced
- 1/2 cup shrimp, peeled and deveined
- 1/2 cup crab meat
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Green onions for garnish
Instructions
- Prepare all ingredients by measuring and chopping: slice sausage into thin rounds, ensure shrimp are peeled and deveined, and pick through crab meat for any shell fragments.
- Heat a large wok or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the cooking surface.
- Pour beaten eggs into the hot pan and quickly scramble until just set and slightly golden. Remove eggs and set aside on a separate plate.
- In the same pan, add remaining oil and sauté sliced sausage until edges are crispy and lightly browned, approximately 2-3 minutes.
- Add shrimp to the pan and cook until they turn pink and opaque, about 2 minutes. Be careful not to overcook.
- Introduce crab meat and stir gently to prevent breaking the delicate meat, cooking for an additional minute.
- Add cooked rice to the pan, breaking up any clumps and stirring to combine with meats. Allow rice to develop slight crispy edges.
- Return scrambled eggs to the pan and drizzle soy sauce over the mixture. Stir thoroughly to distribute flavors evenly.
- Taste and adjust seasoning if needed. Remove from heat and transfer to serving plates.
- Garnish with finely chopped green onions and serve immediately while hot.
Tips
- Use day-old cold rice for the best texture – freshly cooked rice can become mushy and clump together.
- Ensure your wok or skillet is very hot before adding ingredients to achieve that coveted "wok hei" flavor and crispy rice edges.
- Cook seafood quickly to prevent overcooking – shrimp and crab meat can become tough if left too long in the pan.
- Add soy sauce gradually and taste as you go to control the saltiness of your dish.
- Chop ingredients uniformly to ensure even cooking and a professional presentation.
- Let each ingredient shine by adding them in stages and not overcrowding the pan.
Nutrition Facts
Calories: 370kcal
Carbohydrates: 25g
Protein: 26g
Fat: g
Saturated Fat: 5g
Cholesterol: 190mg
