Hunan-Style Spicy Seafood Fried Rice

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fragrant fried rice loaded with shrimp, scallops, and vegetables, enlivened with Hunan chili sauce for a spicy seafood twist. This Chinese-inspired seafood recipe, ready in about 30 minutes, pairs cooked jasmine rice, shrimp, scallops for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 430 cal/serving

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Ingredients

3 cups, preferably day-old cooked jasmine rice
8 oz, peeled and deveined shrimp
6 oz, small, cleaned scallops
2 tbsp vegetable oil
3 cloves, minced garlic cloves
2 large, beaten egg
1/2 cup, diced carrots
1/2 cup, frozen green peas
2 tbsp soy sauce
1.5 tbsp Hunan chili paste
3 stalks, chopped green onions
1 tsp sesame oil
1/4 tsp white pepper

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 8 oz shrimp and 6 oz scallops, sautéing for 2-3 minutes until just opaque. Remove and set aside.
Step 2: Add remaining 1 tbsp vegetable oil to the pan. Pour in 2 beaten eggs and scramble until just set, about 1-2 minutes.
Step 3: Add 3 cups cooked jasmine rice, 1/2 cup diced carrots, and 1/2 cup frozen green peas, stir-frying for 4-5 minutes until the rice is heated through and vegetables are tender.
Step 4: Stir in 3 minced garlic cloves, 2 tbsp soy sauce, 1.5 tbsp Hunan chili paste, and 1/4 tsp white pepper, mixing thoroughly until the rice is evenly coated and aromatic.
Step 5: Return cooked shrimp and scallops to the pan and fold in 3 chopped green onions and 1 tsp sesame oil. Cook for another minute, then remove from heat and serve immediately.