Crab Fried Rice is a flavorful and popular dish that perfectly blends the sweetness of fresh crab meat with aromatic, seasoned rice. Loved in many coastal cuisines, this dish offers a satisfying combination of textures and tastes that make it a favourite for seafood lovers and rice enthusiasts alike. Whether served as a quick weeknight dinner or a special meal for guests, crab-fried rice is simple to prepare and impressively delicious.
One of the best things about crab-fried rice is its adaptability. Feel free to make it to your taste by adding vegetables, eggs and other seasonings. The secret to perfect crab fried rice is the use of day-old rice for the best texture, fresh crabmeat for great flavour and a hot wok or skillet to give you that nice bit of crispiness. This combination of flavours makes each bite full of savoury goodness and a touch of sweetness from the crab.
If you’re craving a little taste of the ocean on your dinner table, this crab-fried rice recipe is definitely a winner. It pairs an easy list of ingredients with easy steps for preparing a dish as good as any you’d get in a restaurant that’ll have you feeling like a kitchen pro in no time at all. In this recipe, you’ll discover how to cook crab-fried rice that is easy and delicious and a dish that everyone loves, even fussy eaters and those who think they hate seafood in general.
Ready to make some magic happen in your kitchen? This Crab Fried Rice recipe is so easy, even your crabby neighbor could whip it up! Just follow the simple steps below; no secret crab code needed. Warning: your taste buds might throw a party once this dish hits the plate. Let’s get frying!
Crab Fried Rice
Equipment
- 1 wok or large skillet
- 1 Spatula
- 1 Mixing bowl
- 1 Cutting board
- 1 Sharp knife
Ingredients
- 2 tablespoons vegetable oil
- 2 eggs beaten
- 3 cups cooked jasmine rice preferably day-old
- 1 cup crab meat fresh, canned, or imitation
- ½ cup green onions chopped
- ¼ cup carrots finely diced
- ¼ cup peas optional
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Lime wedges for serving
- Optional: chili flakes or sriracha for heat
Instructions
- Scramble Eggs: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- Stir-Fry Veggies: Add remaining oil to the pan. Sauté green onions, carrots, and peas for 2–3 minutes until softened.
- Add Rice: Stir in the cooked rice, breaking up clumps. Cook for 2–3 minutes until heated through and slightly crispy.
- Season: Add soy sauce, oyster sauce, sesame oil, and a pinch of salt and pepper. Stir well to coat everything evenly.
- Add Crab & Eggs: Gently fold in crab meat and scrambled eggs. Cook for another 1–2 minutes until everything is heated and combined.
- Serve: Garnish with extra green onions, a squeeze of lime, and chili flakes or sriracha if desired.
Notes
- Day-old rice works best for fried rice because it’s drier and won’t turn mushy.
- Use real crab for the best flavor, but imitation or canned crab makes a quick budget-friendly alternative.
- Make it gluten-free by using gluten-free soy sauce and checking your oyster sauce label.
Share Your Twist!
Do you spice things up with Thai chili, toss in pineapple for a sweet kick, or swap rice for cauliflower for a low-carb twist? We’re all about the remix!
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FAQs: Crab Fried Rice
Can I use canned crab meat?
Yes, canned crab meat works well. Just be sure to drain it thoroughly and check for shells before adding it to the rice.
What kind of rice is best for fried rice?
Day-old jasmine rice is ideal because it’s slightly dried out and prevents the dish from becoming mushy.
Can I make this recipe ahead of time?
Yes! You can prepare Crab Fried Rice in advance and reheat it in a skillet over medium heat for best texture. Add a splash of water if needed.
Is there a vegetarian version of this dish?
You can omit the crab and add tofu or mushrooms as a protein-rich alternative. Adjust seasonings to taste.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.