Crab Fried Rice Recipe
Crab Fried Rice is a flavorful and satisfying dish that combines tender jasmine rice with succulent lump crab meat, vegetables, eggs, and a hint of soy and oyster sauces. Quick to prepare, it’s an ideal way to elevate your fried rice with delicious seafood flavors, making perfect use of leftover rice for a tasty and easy meal.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Total Time: 20-25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Main 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
- Prepare the Ingredients: Cook the jasmine rice in advance and let it cool, preferably using day-old rice to avoid stickiness. Drain the crab meat, chop the onion, and slice the green onions to have all ingredients ready for cooking.
- Cook the Fried Rice Base: Heat 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 onions become translucent and fragrant. Then stir in frozen peas and carrots or other mixed vegetables and cook for an additional 2-3 minutes until they are heated through.
- Scramble the Eggs: Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the empty side, scramble them until fully cooked, then combine the eggs with the vegetables evenly in the skillet.
- Add Rice and Crab: Add the cooked jasmine rice to the skillet, breaking up any clumps and stirring to mix with vegetables and eggs. Gently fold in the lump crab meat carefully to maintain its texture without breaking it apart too much.
- Season and Heat Through: Pour in the soy sauce and oyster sauce (if using). Toss all ingredients together thoroughly and cook for another 2-3 minutes to heat everything evenly. Season with salt and pepper to taste.
- Serve: Remove the skillet from heat. Garnish with sliced green onions and serve hot with lime wedges on the side for an extra burst of fresh flavor.
Notes
- Use day-old jasmine rice for best texture and to prevent clumping.
- Frozen crab meat must be thawed and drained before use.
- Substitute tamari for soy sauce to prepare a gluten-free version.
- Add other vegetables like bell peppers, corn, or broccoli for extra nutrition and color.
- For added heat, include sriracha or chili flakes during seasoning.
- Leftovers can be stored in the refrigerator for up to 3 days in an airtight container and reheated before serving.
Keywords: crab fried rice, seafood fried rice, jasmine rice, quick dinner, stir-fry crab rice
Find it online: https://lucabites.com/crab-fried-rice-recipe/
