Dinner

Crab Fried Rice Recipe

Rating 5.0
| 0
ingredients
13
steps
8
time
30m
Crab fried rice, a popular Thai staple, is full of flavor and fragrant aromatics. This dish is a great way to use leftover rice and can be made with either fresh crab meat or imitation crab sticks — whichever you prefer!
time
30m
ingredients
13
yield
2 servings
Servings:
2
12 oz
cooked jasmine rice
2 1/2 tblsp
sesame oil, divided
2
eggs, beaten
1 tblsp
minced garlic
1 tblsp
minced ginger
2 cup(s)
thinly sliced lettuce
3 1/2 oz
shredded cooked crab meat or crab sticks
1/2 cup(s)
chopped spring onions
3 tsp
Thai fish sauce
1 tsp
sugar
1/4 cup(s)
chopped fresh cilantro
Pinch
chili flakes
Salt and pepper, to taste
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Step 1
Measure 350 grams (about 12 ounces) of cooked jasmine rice. For this dish, the rice should be slightly dry and using leftover rice that's been refrigerated works very well. Heat 1 tablespoon of sesame oil in a frying pan, wok or skillet over medium-high heat. Add in the egg and swirl to spread around the pan. Cook the sheet of egg until cooked through, then break it into pieces. Season with salt. Transfer to a bowl and set aside.
Step 2
Add another tablespoon of sesame oil to the same skillet. Add in minced ginger and garlic. Cook for 1-2 minutes, until fragrant and aromatic.
Step 3
Add the chopped lettuce to the pan and cook until slightly wilted. Add in the crab and warm through.
Step 4
Push all of the ingredients to the sides of the skillet. Add in the last 1/2 tablespoon of sesame oil and the rice to the center of the pan. Stir to coat the rice in the oil.
Step 5
Once the rice is coated with the oil, mix all of the ingredients in the pan together. Add in the cooked eggs and the chopped spring onion. Season to taste with salt and pepper.
Step 6
Mix together the fish sauce and sugar. Add to the rice and cook for another minute. Turn off heat.
Step 7
Garnish the crab fried rice with chopped cilantro and a pinch of chili flakes.
Step 8
Plate and serve immediately. Enjoy!
Nutrition Per Serving
View All
CALORIES
480
FAT
23.3 g
PROTEIN
20.8 g
CARBS
47.6 g
Chef Kumi
Born and raised in Japan, Chef Kumi became interested in cooking at a young age while helping her mother in the kitchen. Since graduating from college in the U.S. and culinary school in Switzerland, Chef Kumi’s craving for a deeper understanding of local food cultures led her to spend the past 20 years living and working in several countries in Asia. She has taught at various culinary schools and is passionate about sharing her experience and wealth of knowledge with others.

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