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fried rice with crab meat recipes3

Fried Rice with Crab Meat

This Fried Rice with Crab Meat recipe combines the delicate sweetness of crab with the savory and aromatic notes of Thai-inspired fried rice. Perfect for seafood lovers, this dish is easy to make and delivers a restaurant-quality experience at home. Serve it as a satisfying main dish or alongside complementary sides like green papaya salad or Thai curry.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine asian, thai
Servings 4
Calories 400 kcal

Equipment

  • Wok or large skillet
  • Spatula or wooden spoon
  • Knife and cutting board
  • Bowl for mixing eggs
  • Airtight container (for leftovers)

Ingredients
  

  • 3 cups cooked jasmine rice preferably day-old and chilled
  • 8 oz fresh or canned crab meat
  • 2 large eggs separated (yolks and whites)
  • 2 tbsp cooking oil grapeseed or vegetable oil
  • 1.5 tbsp minced garlic
  • 1 inch minced ginger
  • 2.5 oz thinly sliced onion
  • 1 oz julienned carrots
  • 4 oz fresh raw corn kernels
  • 1 tsp white pepper
  • 5 Thai chilies minced (optional for heat)
  • 6 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 oz sugar snap peas chopped
  • 2 tbsp scallions finely chopped
  • 12 curry leaves
  • Lime wedges for garnish

Instructions
 

  • Prepare Ingredients:
  • Ensure all ingredients are prepped and ready before starting. Chill jasmine rice in advance for best results.
  • Cook Aromatics:
  • Heat 2 tablespoons of oil in a wok over medium-high heat. Sauté garlic, ginger, and onion until fragrant and slightly caramelized.
  • Add Vegetables:
  • Stir in carrots, corn, sugar snap peas, and Thai chilies. Cook for 2-3 minutes until slightly tender.
  • Scramble Eggs:
  • Push the vegetables to one side of the wok. Pour in the egg yolks and scramble until partially set. Mix with the vegetables.
  • Add Crab Meat:
  • Gently fold in the crab meat. Cook for 2-3 minutes, ensuring it is warmed through without breaking apart.
  • Incorporate Rice and Sauce:
  • Add the chilled jasmine rice to the wok. Drizzle with oyster sauce, soy sauce, and sugar. Stir well to coat the rice evenly.
  • Season and Finish:
  • Sprinkle white pepper and add curry leaves. Fold in whipped egg whites and scallions gently, ensuring the rice stays fluffy.
  • Serve:
  • Plate the fried rice and garnish with lime wedges for a tangy kick.

Notes

For a vegetarian version, replace crab meat with tofu or a mix of mushrooms.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a splash of water or broth to retain moisture.
Adjust the spice level by adding more or fewer Thai chilies.
For added crunch, top with roasted cashews or fried shallots before serving.