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Crab Fried Rice


  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

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
  • 34 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

  1. Mince the ginger and garlic finely.
  2. Chop scallions and cilantro.
  3. Beat the eggs in a small bowl.
  4. If using canned crab, drain and gently flake it with a fork.

Step 2: Heat the Wok and Sauté Aromatics

  1. Heat 3 tablespoons of oil in a wok or large skillet over medium-high heat.
  2. Add the ginger and cook for 30 seconds until fragrant.
  3. Stir in the garlic and cook for another 30 seconds, ensuring it doesn’t burn.

Step 3: Cook the Rice

  1. Turn the heat to high and add the cooked rice, breaking up any clumps.
  2. Stir-fry for 3 minutes to evenly coat the rice with aromatics.

Step 4: Season the Rice

  1. Sprinkle in white pepper, fish sauce, soy sauce, and Shaoxing wine.
  2. Mix well and taste, adjusting salt if needed.

Step 5: Add the Egg

  1. Push the rice to the sides of the wok, creating a well in the center.
  2. Pour the beaten eggs into the well and let them cook slightly before scrambling.
  3. Fold the eggs into the rice until fully incorporated.

Step 6: Add the Crab

  1. Gently stir in the lump crab meat and cook for 1-2 minutes, just until heated.
  2. Be careful not to overmix to keep the crab meat intact.

Step 7: Final Touches & Serving

  1. Add the chopped scallions and cilantro and give it a quick toss.
  2. 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