Crab and Shrimp Fried Rice

Rich, deeply seasoned, and fall-off-the-bone tender — Jamaican brown stew chicken is the ultimate Sunday dinner. This beloved dish gets its signature dark colour from browning the chicken in caramelised sugar, then slow-simmering it in a bold, herb-forward sauce. It's the kind of meal that fills the whole house with an irresistible smell.

Prep time: 20 minutes (plus 2–24 hours marinating) Cook time: 45 minutes Serves: 4–6

Ingredients

• 4 cups cooked day-old white rice (cold)

• 0.8 pounds large shrimp, peeled and deveined

• 1 cups lump crab meat, picked over

• 2 large eggs, beaten

• 3 garlic cloves, minced

• 1 tablespoons fresh ginger, grated

• 4 scallions, sliced (whites and greens separated)

• 1 cups frozen peas and carrots, thawed

• 3 tablespoons soy sauce

• 1 tablespoons oyster sauce

• 1 teaspoons sesame oil

• 1 teaspoons fresh thyme leaves

• 3 tablespoons vegetable oil, divided

• 1/2 teaspoon salt

• 1/2 teaspoon pakrika

• 1 teaspoon cajun seasoning

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Instructions

Season Shrimp: Pat the shrimp dry and season with dry seasoning. Set aside.

Sear the shrimp: Heat 1 tbsp of 3 tablespoons vegetable oil, divided in a large wok or skillet over high heat. Add the shrimp and sear 3 minutes per side until just pink and opaque. Remove and set aside.

Scramble the eggs: Add another splash of oil to the wok. Pour in 2 large eggs, beaten and scramble quickly, breaking into small pieces. Remove and set aside with the shrimp.

Build the aromatics: Add the remaining 3 tablespoons vegetable oil, divided, to the wok. Add 3 garlic cloves, minced, 1 tablespoon fresh ginger, and scallions. Stir-fry until fragrant, about 30 seconds.

Add veggies: Toss in 1 cup frozen peas and carrots, thawed, and stir-fry for 2 minutes until heated through.

Fry the rice: Add the cold 4 cups cooked day-old white rice (cold), breaking up any clumps with your spatula. Spread it across the pan and let it sit undisturbed for 2m 30s to get crispy, then toss.

Season it up: Pour in 3 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil. Toss everything to coat the rice evenly.

Fold in shrimp, crab & eggs: Gently fold in the seared shrimp, 1 cup lump crab meat, picked over, scrambled eggs, and 1 teaspoon fresh thyme leaves. Toss just until warmed through — be gentle so the crab stays in nice lumps.

Finish and serve: Taste and adjust salt if needed. Garnish with the green parts of 4 scallions, and serve hot, straight from the pan.