Crab Fried Rice

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Last Updated on May 19, 2020 by Chef Mireille

Crab Fried RiceThis 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.

rice -edit

To serve garnish with remaining crabmeat and sesame seeds.

Crab Rice -edit

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.

Crab Fried Rice
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See also  Easy Shmeezy Oven Jambalaya

Crab Fried Rice

Prep Time10 mins
Cook Time10 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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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