Description
A quick and flavorful Crab Fried Rice recipe made with lump crab meat, fluffy rice, aromatic seasonings, and fresh herbs. Perfect for a quick meal or an impressive dish for guests.
Ingredients
Scale
- 3–4 tablespoons oil (vegetable, canola, or peanut oil)
- 2 tablespoons ginger, minced
- 2 cloves garlic, minced
- 4 cups cooked white rice (day-old jasmine or long-grain rice)
- 1/4 teaspoon white pepper
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (optional)
- Salt, to taste
- 2 eggs, beaten
- 1 cup cooked lump crab meat (about half of a 16 oz. can or 225g)
- 2 scallions, chopped
- 1/4 cup cilantro, chopped
- Lime wedges, for serving
Instructions
Step 1: Prepare the Ingredients
- Mince the ginger and garlic finely.
- Chop scallions and cilantro.
- Beat the eggs in a small bowl.
- If using canned crab, drain and gently flake it with a fork.
Step 2: Heat the Wok and Sauté Aromatics
- Heat 3 tablespoons of oil in a wok or large skillet over medium-high heat.
- Add the ginger and cook for 30 seconds until fragrant.
- Stir in the garlic and cook for another 30 seconds, ensuring it doesn’t burn.
Step 3: Cook the Rice
- Turn the heat to high and add the cooked rice, breaking up any clumps.
- Stir-fry for 3 minutes to evenly coat the rice with aromatics.
Step 4: Season the Rice
- Sprinkle in white pepper, fish sauce, soy sauce, and Shaoxing wine.
- Mix well and taste, adjusting salt if needed.
Step 5: Add the Egg
- Push the rice to the sides of the wok, creating a well in the center.
- Pour the beaten eggs into the well and let them cook slightly before scrambling.
- Fold the eggs into the rice until fully incorporated.
Step 6: Add the Crab
- Gently stir in the lump crab meat and cook for 1-2 minutes, just until heated.
- Be careful not to overmix to keep the crab meat intact.
Step 7: Final Touches & Serving
- Add the chopped scallions and cilantro and give it a quick toss.
- Remove from heat and serve immediately with lime wedges on the side.
Notes
- For the best texture, use day-old rice stored in the refrigerator.
- Adjust seasoning based on your taste preference.
- To add spice, mix in sliced Thai chilies or drizzle with sriracha.
- For extra richness, finish with a teaspoon of butter before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai/Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg