Tiffy Chen's recipe for buttery seafood fried rice

A filling seafood fried rice that you can whip up in no time

Image for Tiffy Chen's recipe for buttery seafood fried rice
Images provided by Penguin Random House.

If you're craving a delicious, yet easy dinner that incorporates a ton of seafood, look no further than this indulgent fried rice recipe from Tiffy Chen.

The blogger and TikTok sensation's debut cookbook Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours features a wide range of tasy dishes including sweet and sour fried tofu, five-spice braised beef, and more, along with plenty of insight and personal anectdotes to get home cooks inspired in the kitchen.

Image for Tiffy Chen's recipe for buttery seafood fried rice

"If you’re a beginner in the kitchen and you’re looking to treat yourself or spice up date night, you need to try my buttery seafood fried rice! It makes perfect use of fancier ingredients—like dashi and masago—and tastes like an expensive seafood fried rice dish you’d get at a restaurant. You can substitute the seafood in this recipe based on your preferences. I like using scallops, prawns, and salmon. Every bite is packed with umami flavor from all the fresh seafood.

Buttery seafood fried rice

1 skinless salmon fillet (6 ounces / 170g), patted dry

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon ground black pepper 1 tablespoon olive oil

3 tablespoons unsalted butter, divided

4 ounces / 115g sea scallops

4 ounces / 115g thawed frozen baby octopus

4 ounces / 115g prawns, peeled and deveined

1 scallion, chopped, white and green parts separated

2½ cups cooked and cooled short-grain rice (page 241)

1½ teaspoons light soy sauce

½ teaspoon ground white pepper

½ teaspoon dashi powder

2 tablespoons masago (fish roe), for garnish


Season both sides of the salmon with the garlic powder, salt, and black pepper.

Heat the olive oil in a large frying pan over medium-high heat. Place the salmon skinned-side down in the pan and fry until cooked through, 4 minutes per side. Transfer the salmon to a plate and use a fork to break it up into small pieces. Wipe the pan.

In the same pan, melt 1 tablespoon of the butter over medium heat. Once the butter is melted, add the scallops, octopus, and prawns and fry until the prawns start to turn pink, 2 to 3 minutes. Transfer the seafood to the plate with the salmon and set aside. Wipe the pan.

In the same pan, melt the remaining 2 tablespoons butter. Add the scallion whites and sauté for 1 minute. Add the cooked rice, light soy sauce, white pepper, and dashi powder. Break apart the rice, making sure every piece of rice is coated in butter.

Add the cooked salmon and seafood. Increase the heat to high, add the scallion greens, and sauté until the rice is golden brown, 2 to 3 minutes. Garnish with the masago. Serve immediately.

Serves 2