Fried Rice Recipe

Leftover shellfish? A fridge full of veggies? Mix them all into this versatile dish, delicious any way you make it!

Smidgens of fish or shellfish zip up American-style fried rice. Shrimp or cooked squid work particularly well. You can add virtually any vegetable, such as cooked peppers, broccoli, or thinly sliced carrots. Use your imagination and the contents of your refrigerator.

Serves 1 to 2


  • 1 teaspoon peanut, walnut, or grapeseed oil
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • cup chopped scallions, both white and green parts
  • ½ cup sliced leftover cooked shellfish or fish
  • 1 large egg, beaten
  • 1½ cups cooked rice
  • 2 teaspoons soy sauce
  • ¼ cup frozen peas, or ½ cup finely sliced cooked vegetables, such as broccoli (optional)
  • 1 teaspoon good-quality chunky peanut butter



Heat the oil in a large skillet and add the garlic, ginger, and scallions. Cook over medium-high heat, stirring frequently, for 2 minutes. Add the shellfish or fish, and cook 30 seconds more.

Move the mixture aside and add the egg. Let it set for 1 minute, then scramble into the other ingredients. Stir in the rice, soy sauce, and peas. Cook 1 or 2 minutes longer until heated through. Just before serving, add the peanut butter.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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