Crab Fried Rice
A delightful crab fried rice recipe that combines lump crab meat with flavorful rice and fresh vegetables.
Equipment
- Large Skillet For stir-frying the rice and ingredients.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 eggs beaten
- 3 cups day-old long grain rice
- 1 tablespoon light soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1 4 white pepper
- 1 tablespoon unsalted butter
- 1 can lump crab meat (6-oz / 170 g can) drained (yield 1/2 cup)
- 1 3/4 finely diced carrots (or frozen carrots)
- 1 4 white onion, finely chopped
Instructions
- In a bowl, combine all the side sauce ingredients and set aside.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and stir-fry until it starts to brown, releasing a wonderful aroma.
- Pour in the beaten eggs and let them cook until the bottom is set, then lightly scramble them for a fluffy texture.
- Once the eggs are mostly cooked, add the day-old rice. Break apart any clumps and mix it with the eggs, toasting until fully separated.
- Add soy sauce, fish sauce, sugar, and white pepper. Mix well to coat the rice with all the flavors.
- Stir in the unsalted butter and continue to toast for another 2 minutes, stirring occasionally to prevent sticking.
- Add in the crab meat, diced carrots, chopped white onion, and sliced green onions. Stir everything together for another minute to combine the flavors. Adjust seasoning with salt if needed.
- Transfer the crab fried rice to a serving bowl. Garnish with cilantro if desired. Serve hot with cucumber slices, a lime wedge, and the side sauce.
Notes
For a vegetarian option, omit the crab meat and add more vegetables like peas or bell peppers. Customize the spice level by adjusting the amount of chili in the side sauce.