Crab Fried Rice
This crab fried rice recipe is a quick, flavor packed dish made with lump crab meat, rice and bold seasonings. It comes together in less than 30 minutes, making it perfect for weeknight meals.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 4 cloves garlic minced
- 1 tsp ginger minced or paste
- 1 tsp curry powder
- ¼ c yellow onion diced
- 3 cups cooked white rice at least a day old
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- ½ tbsp shaoxing wine
- Black pepper to taste
- Salt to taste
- 1 egg beaten
- 16 oz lump crab meat 1 can
- 1 tsp chili oil crisp
- 2 scallions chopped
- ¼ cup cilantro chopped
- Lime wedges for serving
Instructions
- Heat a large skillet or wok over medium high heat. Add the vegetable oil and once hot, add in the garlic, ginger, curry powder & diced onion. Cook, stirring constantly for 30 seconds.
- Toss in the rice and mix together for a couple of minutes. Feel free to add 1 tsp of oil if it seems too dry. Add in the soy sauce, fish sauce, shaoxing wine, salt and pepper. Keep tossing to combine for about 1 minute.
- Spread the rice out into an even layer. Add in the beaten eggs and keep stirring to incorporate with the rice. Once incorporated, move the rice to the side and add in the lump crab meat. Add the chili oil crisp and toss together with the rice.
- Once the crab is heated through, after a couple of minutes remove from the head and toss in the scallions and cilantro.
- Serve with lime wedges on the side. I like to top it with a little chili crisp oil as well. Eat and enjoy!
Video
Nutrition
Calories: 375kcal | Carbohydrates: 37g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 1572mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 2mg