Crab Fried Rice

Last Updated on May 19, 2020 by Chef Mireille

This recipe is adapted from a book I have on Asian food that focuses on quick recipes. The book is divided into different sections, including one  for 15 minute and 30 minute recipes. On hot summer days when we want to get out of the kitchen quickly, this is a great recipe.

Crab Fried Rice

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Serves 4-6

Ingredients:

• 2 tablespoons peanut oil
• 1 tablespoon grated ginger
• 3 finely chopped garlic cloves
• 3 thinly sliced scallions
• 5 cups cold cooked rice
• 2 beaten eggs
• 1 1/2 cups thinly sliced bok choy
• 1/2 cup grated carrots
• 1/4 cup dark soy sauce
• 1 1/2 tablespoons rice vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon white pepper
• 8 oz. lump crabmeat
• 1 teaspoon sesame oil
• 1 tablespoons sesame seeds.

Heat oil. Add ginger, garlic and scallions. Saute until softened.

Add rice. Make a well in the center and add eggs. Stir the eggs into the rice for 1 minute.

Add carrots and bok choy and cook until leaves are wilted, stirring occasionally.

In a small bowl, whisk together the soy sauce, vinegar, sugar and pepper. Add 7 oz. of the crabmeat and this sauce. Toss until rice is well coated with sauce.

Add sesame oil and toss to combine.

To serve garnish with remaining crabmeat and sesame seeds.

Notes: Cook the rice the day before so it will well chilled. When the rice is not cold, it can get gummy when making fried rice.

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Crab Fried Rice

Prep Time10 minutes mins

Cook Time10 minutes mins

Ingredients

• 2 tablespoons peanut oil
• 1 tablespoon grated ginger
• 3 finely chopped garlic cloves
• 3 thinly sliced scallions
• 5 cups cold cooked rice
• 2 beaten eggs
• 1 1/2 cups thinly sliced bok choy
• 1/2 cup grated carrots
• 1/4 cup dark soy sauce
• 1 1/2 tablespoons rice vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon white pepper
• 8 oz. lump crabmeat
• 1 teaspoon sesame oil
• 1 tablespoons sesame seeds.

Instructions

• Heat oil. Add ginger, garlic and scallions. Saute until softened.
• Add rice. Make a well in the center and add eggs. Stir the eggs into the rice for 1 minute.
• Add carrots and bok choy and cook until leaves are wilted, stirring occasionally.
• In a small bowl, whisk together the soy sauce, vinegar, sugar and pepper. Add 7 oz. of the crabmeat and this sauce. Toss until rice is well coated with sauce.
• Add sesame oil and toss to combine.
• To serve garnish with remaining crabmeat and sesame seeds.

Notes

Cook the rice the day before so it will well chilled. When the rice is not cold, it can get gummy when making fried rice.

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