Thai fried rice with seafood. Seafood with rice Rice dishes with seafood recipes

Rice is an integral part of many cultures, as well as an indispensable product in the diet of those who support a healthy lifestyle. The peculiarity of this cereal is its unobtrusive weak taste, which makes it compatible with many products. There are many recipes for dishes that can be prepared quickly, and most importantly, they turn out satisfying, tasty and healthy.

One category of rice recipes includes a variety of seafood. These can be individual mussels, squid, shrimp, octopus, as well as ready-made frozen sea cocktails.

We offer a recipe for cooking rice with seafood. We will cook on the stove.

We also suggest preparing Chinese rice - a very tasty and aromatic dish.

Rice with seafood and cream recipe

Before you start cooking rice, you must thoroughly rinse it to remove starch, so that in the finished dish the grains will not stick together. Dishes with rice and seafood can be prepared in different ways, but let’s look at one delicious recipe that will take us no more than 30 minutes to prepare.

For this recipe you will need:

1 cup 250 ml long grain parboiled rice;
350 gr. seafood;
400 gr. cream 15% fat;
2 medium garlic cloves;
2 onions;
Oil;
White pepper and salt;
parsley for flavor.

Pour the washed rice into a small saucepan, add 1.5 cups of water and place on the burner. As soon as the water boils, the rice must be salted and the heat reduced. Cook until fully cooked (all water should be absorbed).

While the rice is cooking, you need to prepare all the necessary ingredients for the recipe.

Pour oil into a frying pan with a thick bottom, finely chop the garlic into it and let it warm up. At this time, cut the onions into half rings very thinly. When the garlic in the frying pan begins to darken, you need to take it out and add the onion to the hot oil. Reduce heat on the burner and cook the onion until translucent.

When the onion is ready, add previously defrosted and dried seafood to it; fry it for no more than a minute.

When the seafood is ready, add rice to the pan, mix with the fried filling and pour in the cream.

After adding the cream, increase the heat and continue to simmer the rice with seafood for about 3 minutes, constantly stirring the mass until the cream partially thickens. After the dish is ready, lay it out in portions, decorate and sprinkle with herbs.

Rice with seafood prepared according to this recipe turns out really very tasty and aromatic.

You can also cook rice with seafood in a slow cooker; see the recipe for this dish.

You can prepare a dish with rice, shrimp, mussels, squid and octopus, mixing them in any proportions, or use a ready-made seafood cocktail. As for rice, a variety with low starch content is suitable for this dish. For long-grain ones, you can take jasmine or basmati; for round ones, my favorite is Egyptian Camolino. All of the listed varieties absorb little moisture and turn out crumbly when cooked.

The cooking process can be divided into two stages. First you need to cook the fluffy rice (I add saffron for a nice color, you can use your favorite spices) and then fry the seafood and vegetables. As a result, all the components are combined and the result is a very tasty dish, with a pronounced aroma of mussels and shrimp, with a light citrus-garlic aroma. Be sure to try it! I hope this seafood rice recipe becomes your favorite.

Total cooking time: 40 minutes
Cooking time: 25 minutes
Yield: 2 servings

Ingredients

jasmine, basmati or camolino rice – 200 g
seafood – 500 g
onions – 2 pcs.
garlic - 2 teeth.
sugar – 1 chip.
salt and pepper - to taste
vegetable oil – 3 tbsp. l.
saffron – 2 chips.
lemon juice – 0.5 tbsp. l.
green peas – 1-2 handfuls
lemon and parsley - for serving

Preparation

Prepare the seafood. Thaw in the refrigerator and then rinse. Pay special attention to mussels; they often contain sand, so rinse thoroughly and do not forget to remove the “beard” (the protruding tuft with which the mussels are attached to the stones). I used a seafood cocktail: boiled and frozen mussels, shrimp, octopus and squid.

Rinse the rice in several waters to remove as much starch as possible. Then fill with cold water so that the liquid covers the cereal by about 1-2 cm. As soon as it boils, add salt and saffron, stir. Cook until fully cooked - over low heat, but without stirring, for exactly 17 minutes, under a tightly closed lid. During cooking and after cooking, do not open the lid! After the specified time has passed, remove from heat and set the pan aside, cover with a towel. As a result, you will get well-steamed rice, dense and crumbly, grain after rice.

Pour 1 tablespoon of vegetable oil into the frying pan, heat thoroughly and place seafood in it. Fry for no more than 2 minutes, add a couple of pinches of salt to taste. Then remove the poached seafood into a bowl and drain the resulting liquid separately. Due to such rapid heat treatment, mussels, shrimp and squid will remain soft and will not turn into rubber. And we use the liquid remaining after frying to prepare the sauce.

Peel a couple of onions and cut into cubes. Heat 2 tablespoons of oil in a frying pan, add the onion and sprinkle it with sugar, fry until soft, over low heat, stirring occasionally. It should caramelize, become soft, and have a beautiful golden color. But don't overcook it, it shouldn't darken or turn dark brown, otherwise it will taste bitter!

Add 2 cloves of minced garlic to the pan with the onions and cook for 10-20 seconds. Then pour in the liquid that we removed from the seafood pan and cook for another 30-40 seconds until the liquid has almost completely evaporated. At this point, I added frozen green peas to the pan for added color and flavor to our dish. If you don’t like rice with vegetables, you don’t have to add it.

Place the previously poached seafood into the frying pan and heat everything together for about 1 minute, stirring. Adjust the amount of salt and pepper to taste, sprinkle with lemon juice.

Combine with hot rice, mix everything gently but thoroughly. Remove from heat and leave covered for a couple of minutes to allow all the flavors to meld.

Serve hot seafood rice. Before serving, garnish with chopped herbs. Enjoy your meal!

Seafood Recipes

An article about how to cook rice with seafood: what you need for this, how to choose the right ingredients and how to prepare this dish. Cook delicious food with us!

30 min

137 kcal

5/5 (4)

Rice with seafood is a traditional Spanish dish, the birthplace of which is Valencia (where it is called paella), but now this version of preparing rice is known all over the world. This dish has an interesting rich taste, but it is not as fatty as pilaf and has many benefits.

Rice contains a lot of calcium, magnesium and iron, which strengthen the body and contribute to the proper functioning of the stomach. Seafood is high in protein, fatty acids, phosphorus, zinc and iodine, which not only strengthen muscles and bones, but even prevent diseases of the bristles and cancer.

And if cooked correctly, rice with seafood will not only become your favorite tasting dish, but will also help you maintain a slim figure. Therefore, we propose to consider two cooking options: according to the classic recipe, in which rice is cooked on the stove, and more dietary rice with seafood in a slow cooker.

Classic seafood rice recipe

Kitchen appliances: two frying pans, a saucepan, a spoon, a knife.

Required Ingredients

Cooking time: 1 hour 30 minutes.
Number of servings: 4-5.
Kitchen appliances: knife, spoon, plate, multicooker .

Required Ingredients

Rice – 1 glass.
Sea cocktail – 500 g.
Tomato – 2 pcs.

Carrots – 1 large.
Garlic – 2-3 cloves.
Onion – 1 pc.

Sweet pepper – 1 pc.
Spices.
Greenery.

Cooking sequence

Thaw seafood and rinse under running water. Turn on the “Baking” or “Frying” mode for 20 minutes. Add a little oil and fry the seafood until the end of the cycle with the lid open. Transfer them to a plate.
Peel and finely chop all vegetables. Pour some oil and turn on the mode “Baking” for 30 minutes. Add the onion and fry for 10 minutes, then add the carrots and fry for another 10 minutes. Stir in the remaining vegetables and let them sit for another 10 minutes.
Add seafood and spices to vegetables, stir. Place the washed rice in an even layer and add warm water to cover it. Add garlic and close the lid. Set the “Pilaf” or “Stew” mode for 30 minutes. After half an hour, add finely chopped greens and stir. Rice with seafood is ready!

Video recipe for cooking rice

Now you can watch a video that breaks down the entire process of cooking rice frame by frame. Everything is shown in great detail accompanied by pleasant classical music.

What is rice with seafood served with?

This rice can be a complete dinner, because it contains both proteins and carbohydrates that the body needs. But you can add a couple more light dishes to it. Make a vegetable salad or simply serve fresh vegetables.

Don't forget about fresh soft bread. You can add soy sauce to the rice so that anyone who wants can add it at their own discretion. It is also customary to serve white wine with seafood to highlight its rich taste.

To make your dinner unforgettable, you need to follow some recommendations:

Wash the rice well: the cleaner it is, the better the taste.
To make the rice crumbly, you need to soak it in cold water for 1-2 hours.
If you are concerned about the quality of seafood, it is better to lightly boil it first and then fry it.
Fried onions add a special taste and aroma to any dish, but if for some reason you don’t like them, just add a whole peeled onion to the rice during the cooking process, which can be removed and thrown away at the end of cooking.

Other options

Rice is cooked all over the world, so it has many recipes. For example, you can cook rice with vegetables, lean meat, or make classic pilaf. The use of seafood is also quite widespread.

In contact with

Fried. In Thailand, you can easily try this dish, because they sell it at every turn. Rice in Thai is called “kaw pad”, literally translated as “fried rice”. There are such clarifying names: “kau pad kai” - that is, rice with egg, “kau pad gai” - with chicken. “Kau pad mu” - rice with meat, with shrimp - “kau pad goong”. In addition, you can combine egg, chicken, and shrimp in one recipe. This article will tell you about all this.

Some secrets to choosing ingredients

The main component of the Thai fried rice dish, as the name suggests, is, of course, rice. You can take both long-grain and short-grain. There is no fundamental difference, so you can follow your taste. The main thing is that the rice does not boil and crumble during cooking.

In second place among the ingredients are seafood. As for shrimp, it is best to take already peeled ones. The most common shrimp will do; you don’t have to spend money on king or tiger shrimp. But this is a matter of taste. You can also buy it, which may include mussels, shrimp, squid, and other seafood.

You can use absolutely any seasonings. Use the ones your family likes. Some people believe that curry seasoning must be present. But you can also use special-purpose mixtures for pilaf or rice. Fortunately, there are a lot of such good things in our time.

Seafood rice recipe

Fried rice, which comes in a variety of recipes, is very easy to prepare. In this case we will use the following ingredients:

250 g rice;
two bell peppers;
onions (1 pc.);
two eggs;
squid (1 piece);
king prawns (8 pcs.);
200 g mussels;
one lime;
soy sauce;
salt;
vegetable oil.

In salted water. Cut the bell pepper and onion into cubes and fry them in oil for 2-3 minutes. Cut and fry for 1-2 minutes in sunflower oil, add mussels and fry for another three minutes. Boil the shrimp, clean it without removing the tails. We add them to the squid with mussels, sprinkle with the juice of a quarter of the lime. Fry the eggs in a frying pan so that you get the so-called “scrambled egg”.

Fry the boiled rice in vegetable oil until dry. Add seafood, vegetables and eggs to it, fry for another 2-3 minutes. Serve the dish with soy sauce and lime.

Kau pad goong recipe

To which we will now outline, you will need:

sunflower oil - three tbsp. l.;
large cloves of garlic - several pieces;
large shrimp - 7-8 pcs.;
two eggs;
rice - one and a half glasses;
tomato ketchup - 2.5 tbsp. l.;
sugar - one tsp;
soy sauce - one and a half tbsp. l.;
greenery.

This is how we will prepare Thai fried rice with shrimp. First, let's cook the cereal. Next, take a frying pan with high walls, heat the oil in it, and fry the chopped garlic until golden brown. Add peeled shrimp. There is one very important nuance. If large specimens are used, it is extremely important to remove the intestines from them. Otherwise, you may get mild poisoning. And it is very easy to remove it. We tear off the head of the shrimp, clean the scales, make a small incision along the ridge, and remove the intestines (thin black strip).

Once the shrimp are fried, remove them and the garlic from the pan. Break eggs into a frying pan. Tear the resulting omelette into thin pieces with a wooden spatula, add the already boiled rice, and mix thoroughly. Now add sugar, ketchup, mix everything and keep on fire for two minutes. Place the rice on a plate. Place shrimp on top and decorate with herbs.

“Kau pad” with egg, chicken, shrimp

Thai-style rice with egg can be prepared together with shrimp and chicken. We suggest you familiarize yourself with this recipe. You will need the following ingredients:

one red pepper (sweet);
one chili pepper (red);
one egg;
one tbsp. l. olive oil;
two heads of onions;
three cloves of garlic;
3 tbsp. l. chicken broth (boiled water);
3 tbsp. l. soy sauce;
one tbsp. l. curry;
one tsp. Sahara;
100 g cashew nuts;
500 g boiled rice;
150 g pineapple;
200 g boiled shrimp (peeled);
two bunches of onions (green);
300 g chicken fillet.

Heat olive oil in a frying pan. Add onion cut into rings, red bell pepper cut into cubes, chili pepper (red), garlic. Fry everything for 1-2 minutes over very high heat.

At the same time, we stir everything diligently. Lightly beat the egg and pour it into the vegetables. Fry for a minute. Add soy sauce, chicken broth, sugar, curry. Mix. Cut the chicken fillet and add it to the already seasoned vegetables. Fry for five minutes. Add cashews and mix well. Add rice without lumps, pineapple, shrimp. Mix. Fry for five minutes, remove from the stove, add chopped green onions. Mix everything. You can use green onions for decoration. We eat Thai rice and mentally enjoy our trip to Thailand.

Kaw pad kai recipe

If you want to cook rice in Thai style, but finances do not allow you to buy shrimp, which are still not cheap nowadays, then you can prepare it from those products that you always have in the house. For example, from:

Heat oil in a frying pan. Add egg and garlic. Fry a little so that the garlic gives its smell to the egg. Add rice, stir thoroughly until the mixture is even, and fry. Season with sugar and soy sauce. Mix well. Decorate with greens. Can be served with fresh vegetables and green onions.

Post scriptum

Thais, when serving rice (recipes can be completely different), almost every restaurant offers Thai sauce, which has a sweet and sour taste. Its peculiarity is that it gives dishes an extraordinary taste, piquancy and spiciness. If you want to surprise your household or guests, you can prepare this sauce yourself or buy it in Asian grocery stores or supermarkets.

Rice with seafood cannot be called a familiar home dish. In the middle zone, such recipes are the lot of restaurant menus, festive feasts and romantic dinners. After all, seafood is not always available, and the assortment of seafood does not give much room for imagination.

Meanwhile, with the right selection of products, rice dishes with seafood delicacies may well be included in the home menu, diversifying it with bright colors and an unusual combination of flavors.

Only certain varieties of rice grains are suitable for preparing this dish. As a rule, rice with large grains that retain their shape when cooked and do not produce a starchy broth is selected for it. This is the main difference between the dish and Mediterranean risotto, in which it is important that all the ingredients are connected to each other. To avoid failures, it is important to remember that the same types of rice are suitable for seafood dishes as for pilaf.

Rice is usually cooked with small shrimp, squid, and mussels. More expensive scallops and miniature cuttlefish are used much less frequently. Combine seafood with boiled or fried mushrooms, herbs, sautéed vegetables, and fatty fish fillets (salmon, mackerel, butter salmon, pink salmon).

Rice with seafood is an independent dish that does not require any additions. The dish can be served with complex sauces based on soy sauces of varying degrees of spiciness, creamy or cheese dressings can be cooked separately, and thick tomato sauces can be prepared.

How to prepare delicious rice with seafood at home is described in detail below.

Rice with mussels

A bright dish of sunny yellow rice and juicy mussels fried in butter.

List of ingredients:

Boiled-frozen mussels, large – 200 g.
Sweet pepper – 100 g.
Garlic – 2-3 pcs.
Dried parsley – 1 tsp.
Turmeric or curry – 1 tsp.
Salt.
Butter – 50 g.
Vegetable broth – 200 ml.

Cooking method:

Boil two handfuls of long grain rice in salted water until al dente (half cooked). 5 minutes before the end of cooking, add a spoonful of curry or half a spoonful of turmeric into the water.
Carefully drain the broth and, if necessary, rinse the grains under running cold water.
Melt two tablespoons of butter and fry the previously defrosted mussels in it.
When the seafood is almost ready, add the bell pepper, cut into small cubes. Add a few cloves of garlic, mashed into a paste.
After the rich garlic aroma appears, add boiled rice to the mussels with pepper. Stir, add another piece of butter, add all the spices and dried herbs. Add more broth.
Simmer covered for 5 minutes.

Rice with seafood and cheese

A quick-to-prepare dish consisting of ready-made seafood cocktail, rice and vegetables. The highlight of the recipe is the addition of cheese, which gives the treat a rich taste and viscous consistency. The light aftertaste of dry white wine only emphasizes this bright range.

List of ingredients:

Mix of wild and long grain rice – 200 g.
Sea cocktail – 350 g.
Onions – 100 g.
White wine – 50 ml.
Nutmeg – a pinch.
Hard cheese – 50 g.
Olives – 50 g.
Broth – 500 ml.

Cooking method:

Fry the onion until transparent. Add to it a sea cocktail of mussels, scallops, squid, shrimp and cuttlefish.
Pour dry wine into the seafood and add a pinch of nutmeg or cardamom. Evaporate the alcohol.
Add oil, add dry rice and stir thoroughly, distributing the fat throughout all the grains.
Pour in broth. Simmer for 15 minutes, uncovered and allowing moisture to evaporate freely.
Season the still hot rice with seafood with grated cheese, chopped olives or black olives.

Rice with seafood and vegetables

A colorful and incredibly appetizing dish made from a mixture of spring vegetables, tender fish fillets and large shrimp. The spring vegetable mix includes leeks, green peas, green beans, bell peppers and cauliflower.

List of ingredients:

Long grain rice, steamed – 150 g.
Carrots – 50g.
Mixed vegetables, spring – 300 g.
Vegetable oil – 30 ml.
Shrimp -200 g.
Mackerel steak or catfish – 200 g.
Onions – 50 g.
Spices for cooking fish.
Salt.
Khmeli-suneli – 1 tsp.

Cooking method:

Fry the spring vegetable mixture in a frying pan. Add a bag of shrimp and two cloves of crushed garlic. Add a teaspoon of hops-suneli. Add some salt.
Boil a large mackerel steak or catfish with the addition of a peeled onion and a small piece of carrot. Add spices for cooking fish and salt into the water.
Cool the steak into the broth and disassemble into boneless pieces. Strain the broth to remove any remaining vegetables and spices.
Add fish fillet and rice cereal to the shrimp with vegetables. Pour in fish broth.
Add salt and spices. Add oil if necessary.
Cook covered for 15 minutes, periodically checking the liquid level and stirring the contents of the dish.

Rice with mushrooms and shrimp

A hearty dish for a good lunch or dinner. To prepare it you will need mushrooms that retain their density when fried - boletus, chanterelles, champignons.

List of ingredients:

Long grain rice – 150 g.
Small shrimps – 200 g.
Onions – 100 g.
Champignons – 100 g.
Soy sauce – 20 ml.
Chicken egg – 2 pcs.
Cream – 50 ml.
Hard cheese for serving – 30 g.
Salt.
Ground paprika – 1 tsp.
Black pepper.
Nutmeg.

Cooking method:

Similar to the first recipe, boil a glass of rice in salted water until half cooked.
Fry one onion in a frying pan until translucent. Add coarsely chopped mushrooms and fry until golden brown.
Then add a bag of peeled shrimp to the contents of the pan. Add a spoonful of ground paprika and spices.
Beat two eggs with cream until light foam.
Add rice, add oil, add egg mixture and vegetable broth. Simmer until done, stirring occasionally.
At the end, pour in 2 tbsp. l. soy sauce or a little lemon juice. Add a pinch of nutmeg. Mix thoroughly and leave covered to distribute the aromas.
When serving, sprinkle with cheese.

Spicy rice with squid and tomatoes

An unusual dish with a pleasant spicy note, prepared with the addition of squid, sweet corn and tomatoes in their own juice.

List of ingredients:

Long grain rice – 150 g.
Fresh squid – 300 g.
Garlic – 3 pcs.
Tomatoes in their own juice – 200 g.
Bell pepper – 200 g.
Dill or parsley – 20 g.
Salt.
Spicy soy sauce – 20 ml.
Sweet corn – 70 g.
Black pepper.
Oil for frying.
Vegetable broth – 300 ml.

Cooking method:

Pour hot water over squid carcasses and remove protein films and cartilage. Cut into rings or strips.
Peel the tomatoes in their own juice. Separately express the juice.
It is also better to clean the pepper pod by pricking the pulp and calcining it over a gas burner. You can also place the chopped pod on a plate and pour in 1-2 tbsp. l. water and heat in the microwave using the high heat function.
Pour oil into a frying pan and heat it. Add rice cereal and fry for 5 minutes. Pour in the broth, season and simmer until done.
In another frying pan, fry the squid rings and strips of sweet pepper. Add crushed garlic and chopped herbs.
After the garlic aroma appears, pour in tomato juice and add sweet corn.
Simmer under the lid for a couple of minutes and pour all the contents into the stewed rice. Mix well, add tomato pulp in its own juice and 15-20 ml. spicy soy sauce.
Mix, evaluate for salt and adjust to desired taste. After another couple of minutes, turn off the heat.