Description
A comforting Crab Fried Rice recipe that combines fresh crab with seasoned stir-fried rice.
Ingredients
Scale
- 3 Tbsp vegetable oil
- 5–6 cloves garlic, chopped
- 2 eggs
- 375g (2 ½ cups) cooked rice
- 1 Tbsp soy sauce
- 2 tsp fish sauce
- 1 tsp sugar
- ¼ tsp white pepper
- 130g crab meat
- 2 green onions or cilantro (for garnish)
- Cucumber slices for serving
- Lime wedges for serving
- 1 Thai chili, thinly sliced (optional)
- 1 clove minced garlic (optional)
- 1 Tbsp fish sauce (for dipping sauce)
- 1 tsp lime juice (for dipping sauce)
Instructions
- Heat the oil in a large wok or skillet over medium heat until shimmering.
- Toss in the chopped garlic and sauté for about 1-2 minutes until golden brown.
- Crack the eggs into the wok and let them set for 30 seconds before scrambling.
- Increase the heat to high and gently fold in the cooked rice.
- Drizzle the soy sauce, fish sauce, sugar, and white pepper over the rice, tossing to combine.
- Fry the mixture for about 3-4 minutes to allow the rice to toast slightly.
- Fold in most of the crab meat, reserving some for garnish, and fry gently for 2-3 minutes.
- Kill the heat and stir in most of the scallions or cilantro.
- Divide the fried rice among plates and top with reserved crab and a sprinkle of green onion/cilantro.
- Serve with cucumber slices, lime wedges, and dipping sauce.
Notes
Use a hot wok for best results and avoid overloading it. Thaw frozen crab in the fridge for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg