Dinner

Crab Fried Rice Recipe

Byluca Carter November 28, 2025November 28, 2025

Introduction

Crab Fried Rice is a flavorful and satisfying dish combining tender rice with succulent crab meat, vegetables, and a hint of soy sauce. It’s a perfect way to elevate your fried rice game and a great use for leftover rice. Ready in about 20 minutes, this dish makes a quick and delicious meal.

A large white bowl filled with fried rice that is golden brown with mixed pieces of white crab meat and bright red crab claws scattered throughout. The rice also has chunks of yellow scrambled egg mixed in, with a generous topping of fresh green sliced spring onions. Two brown wooden chopsticks rest on the edge of the bowl, which sits on a white marbled surface with a light beige cloth partially beneath it. The textures range from fluffy rice grains to smooth crab meat and soft egg pieces, creating a colorful and appetizing dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked jasmine rice (preferably day-old)
1 cup lump crab meat (fresh or canned, drained)

2 tablespoons vegetable oil (or sesame oil)
2 cloves garlic, minced

1 small onion, diced
1/2 cup frozen peas and carrots (or mixed vegetables)

2 eggs, lightly beaten
3 tablespoons soy sauce (adjust to taste)
1 teaspoon oyster sauce (optional)

2 green onions, sliced (for garnish)
Salt and pepper (to taste)
Lime wedges (for serving, optional)

Instructions

Step 1: Prepare the Ingredients. Cook the jasmine rice if it’s not already prepared, and let it cool. Using day-old rice works best as it’s less sticky. Drain the crab meat, dice the onion, and slice the green onions.
Step 2: Cook the Fried Rice. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent and fragrant. Stir in the frozen peas and carrots and cook for another 2-3 minutes until heated through.
Step 3: Scramble the Eggs. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked. Mix the eggs with the vegetables.

Step 4: Combine with Rice and Crab. Add the cooked rice to the skillet, breaking up any clumps, and stir everything until well combined. Gently fold in the lump crab meat, careful not to break it apart. Pour in the soy sauce and oyster sauce if using. Toss together and cook for 2-3 minutes until heated through. Season with salt and pepper to taste.
Step 5: Serve. Remove from heat and garnish with sliced green onions. Serve hot with lime wedges on the side for an extra burst of flavor.

Tips & Variations

Add more vegetables like bell peppers, corn, or broccoli to boost nutrition and color.

Spice it up with a dash of sriracha or chili flakes for some heat.
Substitute crab with shrimp, chicken, or tofu for different protein variations.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving to preserve flavor and texture.