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!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Dinner, Seafood dish

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Notes

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

Equipment

1 wok or large skillet
1 Spatula
1 Mixing bowl
1 Cutting board
1 Sharp knife

Method

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.