Calamari Fried Rice (魷魚炒飯)

Calamari fried rice combines crispy, ocean-fresh seafood with savory, wok-tossed grains, creating a restaurant-quality meal at home. This coastal-inspired staple balances the satisfying crunch of tender squid with a warm, comforting bowl of seasoned starch, making it an ideal way to elevate your weeknight dinner.

The secret lies in perfectly timing the textures of both components. Once the seafood achieves a beautiful golden crust, it is gently folded into the rice, allowing its subtle flavors to meld with the savory aromatics. Served piping hot with a squeeze of fresh citrus, this dish is a true crowd-pleaser.

Golden Moments That Still Shine:

For years, I scoured the menus of local Chinese restaurants in search of a specific dish, only to be repeatedly disappointed. I’d find chicken, pork, and beef variations, but never the seafood combination I was craving. That all changed one evening when I was catching up with a friend at an upscale restaurant. I finally spotted calamari fried rice on the menu, and the very first bite transported me back to the foundational kitchen lessons of my culinary career.

Eating that dish ignited a determination within me to recreate it in my own kitchen. I channeled everything that Mr. Lee taught me—the mastery of "wok hei", achieving perfectly fluffy and distinct grains of rice, and understanding exactly how to season with precision. I drew on my culinary background, experimenting relentlessly with the cooking times to ensure the calamari remained tender instead of turning rubbery, while balancing a savory, aromatic sauce.

What emerged from my stove wasn't just any standard fried rice. I built a dish that could rival the finest establishment, loaded with impeccably flash-fried calamari, wok-tossed vegetables, and a symphony of umami flavors. Every time I plate this refined version, it serves as a proud reminder of how far I've come, proving that sometimes the best recipes are the ones you have to perfect yourself.

Ingredients:

Vegetable oil 

1 lb. calamari tentacles, pieces

1 medium onion, 1/2 inch dice 

1 whole scallion, thinly sliced bias (white & green parts separated)

11/4 cups uncooked jasmine rice, (cooked the day before)

1/4 tsp sugar 

1 tbsp sesame oil 

1 cup fresh bean sprouts 

1/3 cup frozen peas, thawed 

1/3 cup frozen carrots, thawed 

1/3 cup frozen corn, thawed 

1 tbsp oyster sauce

2 tsp light soy sauce 

11/2 tsp dark soy sauce

1/2 tsp turmeric powder 

Sea salt 

Freshly ground white pepper 

1 tbsp Shaoxing wine 

Lemon wedges for serving, optional 

Directions:

Heat a wok over medium-high heat. Add 1 tbsp vegetable oil and when hot, add the egg and scramble, break the large pieces into smaller pieces until just cooked. Remove the egg from the wok and set aside.

Return the wok over high heat until smoking. Pour 1 tbsp vegetable oil around the perimeter of the wok. Add the calamari in a single layer and let them sear undisturbed for 20 seconds. Stir-fry the calamari until they turn opaque, about 1 minute. Remove the calamari from the wok and set aside.

Return the wok over high heat. Add 1 tbsp vegetable oil and when smoking, add the onion, and white scallions, and stir-fry until the onion becomes translucent, about 1-3 minutes.

Add in the rice, flatten to break up any clumps, and stir-fry until heated through,  about 3-5 minutes. 

Add in the sugar and sesame oil, and mix with a scooping motion until the rice is evenly coated. Return the calamari, add in the bean sprouts, peas, carrots, and corn, and stir-fry for 30 seconds.

Return the egg and continue stir-frying for another 30 seconds. Add in the oyster sauce, soy sauce, dark soy sauce, and turmeric, season with salt and white pepper, and mix with a scooping motion until the rice is evenly coated with sauce.

Pour the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. Remove from heat, plate, garnish with green scallions and serve.

Why This Recipe Works:

Calamari fried rice works brilliantly because it perfectly balances contrasting textures and bold, complementary flavors. The tender, slightly briny chew of the squid contrasts beautifully with the crisp, toasted grains of wok-tossed rice, while the high-heat cooking method beautifully sears the seafood without rendering it rubbery.

This pairing succeeds by bridging the mild, slightly sweet profile of squid with the savory, umami-rich base of soy sauce, garlic, and scallions traditionally found in fried rice. The dish also acts as an ideal canvas for bright, acidic garnishes like fresh lemon juice or pickled chilies, which cut through the richness of the stir-fry and elevate the overall flavor profile.

Why You’ll Love This Recipe:

This fried rice delivers an irresistible contrast of textures, pairing perfectly crispy, golden-brown squid with savory, flavor-soaked grains. Lightly seasoned and quickly flash-fried to preserve its natural tenderness, the seafood transforms everyday stir-fried rice into a vibrant, comforting meal that is elevated by a bright squeeze of lemon.

Beyond the incredible crunch and chew, this dish is a deeply savory umami bomb. The grains absorb rich aromatics and coastal flavors while maintaining a beautifully fluffy texture. Whether you are a dedicated seafood lover or just craving a restaurant-quality dinner, this dish is universally satisfying and wonderfully simple to prepare at home.

Recipe courtesy of chef Frank A. Saulle 

Watch the full video on youtube:

https://youtu.be/aOiTA0Hd_IU?is=8vNHqZVqUAYvE-_8