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Egg & Seafood Fried Rice #recipeoftheweek

Egg & Seafood Fried Rice is a simple dish yet comforting to the soul. It only takes around 20 minutes from prep to the dinner table.

Tip: Use leftover rice when making fried rice. Freshly made rice will give a mushy fried rice.

By keeping the cooked rice in the fridge overnight, it will help to evaporate the moisture content of rice and allow the rice to loosen up.


This dish is highly customizable. You can add what you like and put them all together! Some of the basic seasonings used in fried rice are:

  • Garlic

  • Soy sauce

  • Oyster sauce

  • White pepper

  • Salt

For our Egg & Seafood Fried Rice, we suggest adding in our very own Premium Sakura Ebi, Japanese Scallop, Premium Shrimp Meat, and Cuttlefish Roll to enhance the flavor of the dish. Va va voom indeed!


  1. Sprinkle salt, pepper, and 1 teaspoon of cornstarch onto the shrimp meat in a bowl.

  2. Heat the pan with 1/2 teaspoon of oil and do a quick stir-fry of sakura ebi for 30 seconds. Remove from pan.

  3. Add 1 tablespoon of oil into the pan at medium heat. Once the oil is heated, add in the eggs and scramble them quickly while they cook. Remove egg from pan when they are slightly running.

  4. In a pot of boiling water, put in our wild scallops and cuttlefish roll and boil for 30 seconds. Remove and drain from the pot and leave them on a plate.

  5. Reheat the pan at high heat with 1 tablespoon of oil, add garlic and stir-fry till browned.

  6. Add in the shrimp meat. Once the shrimp meat starts to cook, add in mixed vegetables to do a quick stir. Remove from pan.

  7. Add in 2 tablespoons of oil. Once heated, put the overnight rice into the wok and stir fry to loosen up the grains.

  8. Add in the egg, shrimp mix, wild scallop, and cuttlefish roll into the pan and continue to stir-fry until the shrimp are completely cooked. Add in salt, pepper, oyster sauce, and soya sauce, stir to combine.

  9. Turn off the heat and add in 3/4 of the sakura ebi to mix well.

  10. Garnish the fried rice with the remaining 1/4 sakura ebi.

Once you have gotten a hang of this version, you can consider the alternate version of adding egg right after the rice has loosened up for the grains to soak up the egg.

Happy exploring!



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