Mi Xao Don (Crispy Seafood Fried Rice)
Vietnamese crispy fried rice topped with a fluffy egg and loaded with shrimp, squid, and crab. A restaurant-favorite dish that's easier to make at home than you think.
- Total time
- 30 min
- Servings
- 2
- Calories
- 445
- Protein
- 32g
Ingredients
- 2 cups Cooked white rice (leftover or day-old, chilled)
- 6 ounces Shrimp (medium, peeled and deveined)
- 4 ounces Squid (cleaned, cut into rings)
- 3 ounces Lump crab meat (fresh or canned, drained)
- 2 whole Eggs
- 1.5 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- ½ cup Scallions (green tops only, cut into 1-inch pieces)
Instructions
- 1
Place the shrimp on a cutting board and pat dry with paper towels until no moisture remains, so they will brown instead of steam.
- 2
Pat the squid rings dry with paper towels the same way, removing any visible moisture on the surface.
- 3
Break apart the chilled rice with your fingers over a bowl, separating any clumped grains so it cooks evenly.
- 4
Crack the 2 eggs into a small bowl and whisk them together with a fork until the yolk and white are completely mixed.
- 5
Heat 1.5 tablespoons of oil in a 12-inch wok or large skillet over medium-high heat until it shimmers and moves quickly when tilted, about 90 seconds.
- 6
Add the shrimp to the hot oil and cook without stirring for 90 seconds until the bottoms turn pink and feel firm when you press one with a spatula.
- 7
Stir the shrimp and spread them around the pan, then cook for another 60 seconds until they are cooked through and no longer translucent.
- 8
Push the shrimp to the sides of the pan, making an open space in the center where you can see the hot oil.
- 9
Pour the squid rings into the center of the pan and cook without stirring for 60 seconds until they turn opaque and begin to curl.
- 10
Stir the squid and shrimp together, then add the crab meat and stir for 30 seconds until everything is combined and heated through.
- 11
Push all the seafood to the sides of the pan again, creating a clear hot spot in the center about 4 inches across.
- 12
Pour the whisked eggs into the center hot spot and let them cook undisturbed for 20 seconds until the bottom sets and looks slightly opaque.
- 13
Stir the eggs gently with the edge of your spatula, breaking them into small curds, and cook for another 20 seconds until no raw egg remains.
- 14
Add the separated rice to the pan and stir constantly, breaking up any lumps, for 60 seconds until the rice is heated through and coated with oil.
- 15
Pour in 1.5 tablespoons of fish sauce and 1 tablespoon of soy sauce, then stir constantly for 30 seconds, scraping the bottom of the pan, until the sauce is evenly distributed.
- 16
Add the scallion pieces and stir for 10 seconds until they are mixed throughout the rice.
- 17
Divide the fried rice between two bowls or plates, making sure each gets equal seafood and egg.
Tools you’ll need
- 12-inch wok or large skillet
- cutting board
- paper towels
- small mixing bowl
- fork or whisk
- spatula or wooden spoon
- measuring spoons
- two serving bowls or plates
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