Crab Fried Rice
OoohDelish! Crab Fried Rice is a quick and flavorful dish that combines sweet, delicate crab meat with fluffy jasmine rice, fresh vegetables, and savory seasoning. It’s the perfect weeknight meal or seafood twist on classic takeout!
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.
