Seafood Fried Rice
Crab fat fried rice made with taba ng talangka, butter, and garlic, then topped with shrimp, mussels, and squid. The seafood is cooked first so its buttery pan juices go back into the rice with a squeeze of lemon.
Servings: 5 people
Calories: 492kcal
Cost: $
Equipment
- 1 Wok or large pan A wide pan gives the rice room to fry and lets you fold in the crab fat evenly.
- 1 Spatula Use it to break up clumps of rice while stir-frying.
- 1 Mixing bowl Holds the cooked seafood and its pan juices while you fry the rice.
Ingredients
Instructions
- Heat 2 tablespoons cooking oil in a pan. Add the shrimp and mussels and cook for 1 minute. Add 1 ½ tablespoons butter and let it melt. Add the squid and cook for 30 seconds. Season with salt and ground black pepper. Transfer the seafood, along with the liquid from the pan, to a bowl and set aside.1/4 cup cooking oil, 8 pieces shrimp, 10 pieces mussels, 3 tablespoons butter, 4 pieces squid, salt, ground black pepper
- Heat the remaining cooking oil in the same pan. Sauté the garlic until it starts to brown, then add the onion and continue sautéing until it softens.1/4 cup cooking oil, 5 cloves garlic, 1 pieces onion
- Add the remaining butter. Once it melts, add the rice and stir-fry for 2 minutes, breaking up any clumps as you cook.3 tablespoons butter, 5 cups leftover rice
- Add the taba ng talangka. Stir and fold the rice until the crab fat is evenly distributed.1/4 cup taba ng talangka
- Squeeze the lemon over the rice and pour in the liquid from the cooked seafood. Increase the heat to high and stir-fry for 1 to 2 minutes. Season with salt and ground black pepper as needed.1/4 pieces lemon, salt, ground black pepper
- Transfer the aligue fried rice to a serving plate and top with the cooked seafood. Share and enjoy!
Video
Notes
Rice – Rice cooked a day ahead and chilled overnight separates into firm grains that soak up the crab fat evenly.
Crab fat – Bottled taba ng talangka varies in saltiness by brand, so taste the rice after folding it in and season from there.
Make-ahead – Cook the seafood up to 1 day ahead and refrigerate it with its pan juices in a sealed container. Warm the juices in the pan before adding them to the rice.
Scaling – When doubling the recipe, fry the rice in two batches so every grain stays in contact with the hot pan.
Nutrition
Calories: 492kcal | Carbohydrates: 46g | Protein: 6g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 658mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1714IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg