Crab Fried Rice
Crab Fried Rice is undeniably my go-to favorite. It’s packed with lump crabmeat and infused with aromatic Thai seasonings. Made in less than 15 minutes, it is a great addition to your repertoire of easy dinners!
While the idea of indulging in Thai-style Crab Fried Rice might sound like a fancy, exclusive treat you’d find at an upscale restaurant with a hefty price tag, here’s the exciting truth – it’s remarkably easy to recreate at home, and it won’t break the bank! There is no need for reservations or inflated restaurant bills. You only need a few key ingredients.
Why You’ll Love This Recipe
- You have the freedom to tailor it to your taste. It allows you to add, omit, or tweak elements to create a personalized masterpiece.
- If you’re looking for a quick dinner, this is it! It takes less than 15 minutes from start to finish.
- It’s cost-effective. You control the ingredients used, and it’s a great way to use up leftovers like rice or vegetables. Plus, you can eliminate additional dining-out costs, offering a gourmet experience while being wallet-friendly.
Ingredients
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Cooked and Cooled Rice: The key to perfect fried rice is using rice that’s been cooked and cooled, preferably overnight. This prevents the grains from sticking together. If you have freshly cooked rice, spread it on a tray and place it in the freezer or refrigerator to cool.
- Lump Crabmeat: The star of the show! Lump crabmeat introduces a decadent seafood flavor. Opt for fresh or canned lump crabmeat for convenience. Be generous with the crab for an extra indulgent experience, and if fresh crab isn’t available, high-quality canned crabmeat is a worthy substitute.
- Cooking Oil: A neutral oil like vegetable or canola is ideal for stir-frying, preventing the ingredients from sticking to the pan. Ensure the wok or pan is hot before adding the oil to create that perfect sear.
- Carrots or any stir-fried vegetable: Make this a one-pot meal!
- Eggs: These are used for added protein. Move the veggies to the side and scramble the eggs in the same pan.
- Green Onions (Scallions) and Garlic: Fundamental aromatics. Thinly slice the bulb of the green onion (white part) to stir fry and chop the stem (green part) to garnish. Yellow onions or shallots are a great substitute for the green onions.
- Soy Sauce, Oyster Sauce, and Sesame Oil: Soy sauce and oyster sauce contribute a savory umami flavor and are used for seasoning. Fish sauce, tamari, or liquid aminos are suitable gluten-free alternatives. Sesame oil adds a sesame aroma.
- Salt, Pepper, and Sugar: These basic seasonings balance the dish by enhancing flavors and adjusting sweetness. Add them gradually, tasting as you go.
Step-by-Step Process
Step 1: Heat oil in a large skillet or large wok over medium high heat. Add green onions and garlic. Saute for 1-2 minutes until fragrant.
Step 2: Add in the shredded carrots. Cook for 1-2 minutes. Push the vegetables to one side of the skillet.
Step 3: Pour the beaten eggs into the open space and scramble until just cooked – about 30 seconds. Incorporate the eggs with the vegetables.
Step 4: Add rice, sesame oil, soy sauce, oyster sauce, salt, pepper, and sugar. Stir-fry the mixture, ensuring the sauces are evenly distributed. Then, gently fold in the crabmeat.
Step 5: Transfer the crab fried rice to a serving dish. Garnish with Thai basil, green onions, and a squeeze of lime juice, if desired. Serve hot.
Tips for Success
– Prep ahead: For a seamless cooking experience, have all your ingredients measured, chopped, and ready to go before starting. This ensures a swift and organized cooking process.
– Chilled cooked rice: Use leftover cooked and cooled rice. This helps prevent the rice from clumping together.
– Use a hot wok: Stir-frying works best with a hot wok or skillet. Ensure it’s well-heated before adding ingredients.
– Add crabmeat at the end: Add crabmeat gently at the very end of the cooking process and use a folding motion instead of vigorous stirring. This ensures the delicate crab pieces remain intact.
– Do a taste test: When seasoning, start conservatively and adjust according to taste. You can always add more seasoning, but undoing an overly salty dish is challenging.
How to Serve it
Don’t forget the finishing touch—squeeze fresh lime juice over your crab fried rice just before serving. Alternatively, some people like to pour a dipping fish sauce, nuoc cham, over the rice.
Garnish the entire dish with chopped green onions or Thai basil. It adds a burst of color and enhances the overall aromatic experience.
This is a complete meal on its own. You can serve it as a main dish or as a side dish to go with some thit kho.
How to Store Leftovers
Before storing, allow the crab fried rice to cool completely at room temperature. Transfer the leftovers to an airtight container.
Refrigerate: Place the airtight container in the refrigerator within two hours of cooking. Crab Fried Rice can stay fresh for up to four days.
Reheating: You can use the microwave or stovetop to reheat. If needed, add a splash of water to maintain moisture and stir occasionally to ensure even heating.
Craving for More Fried Rice Recipes?
Check out some of my other amazing fried rice recipes, such as Thai fried rice, Vietnamese-style shrimp fried rice, or spam fried rice.
RECIPE
Crab Fried Rice
Ingredients
- 3 cups cooked and cooled white rice
- 1 cup lump crabmeat
- 2 tablespoons vegetable oil (or olive or avocado or peanut oil)
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- ½ cup shredded carrots (or stir fry vegetables)
- 2 eggs lightly beaten
- 1½ soy sauce (or fish sauce)
- 1½ oyster sauce
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon sugar
- green onions for garnishing optional
- Thai basil for garnishing optional
Instructions
- Heat oil in a large skillet or large wok over medium high heat. Add green onions and garlic. Saute for 1-2 minutes until fragrant.
- Add in the shredded carrots. Cook for 1-2 minutes. Push the vegetables to one side of the skillet.
- Pour the beaten eggs into the open space and scramble until just cooked – about 30 seconds. Incorporate the eggs with the vegetables.
- Add rice, sesame oil, soy sauce, oyster sauce, salt, pepper, and sugar. Stir-fry the mixture, ensuring the sauces are evenly distributed. Then, gently fold in the crabmeat. Let the bottom get crispy for 2 minutes. Stir, and repeat a couple of times.
- Transfer the crab fried rice to a serving dish. Garnish with Thai basil, green onions, and a squeeze of lime juice, if desired. Serve hot.
