Crab Fried Rice
Crab Fried Rice
Ingredients
For the Rice and Main Dish
- 1 cup parboiled rice
- 1 pound lump crab meat
- 2 jalapeños, seeded and diced
- 1/2 onion, diced
- 2 carrots, peeled and diced
- 2 tablespoons garlic, minced
- 1/2 cup shaved brussel sprouts
- 2 eggs, scrambled
- as needed AP seasoning
- as needed chicken bouillon, or MSG
- as needed olive oil
For the Sauce
- 1/4 cup soy sauce
- 1/2 teaspoon sesame oil
- 3 tablespoons hoisin sauce
- 1/4 teaspoon liquid smoke
- 1 tablespoon ginger and garlic paste
- 1 teaspoon MSG
Instructions
- 1
Prepare the sauce: In a small bowl, combine the soy sauce, sesame oil, hoisin sauce, liquid smoke, ginger and garlic paste, and MSG. Whisk until all ingredients are well combined. Set aside.
⏱️ 5 min
- 2
Prepare the rice: Rinse the parboiled rice thoroughly under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, immediately spread the hot rice out onto a tray or large plate in a single layer. Place it in the refrigerator to chill for at least 30 minutes. This helps dry out the rice, preventing it from becoming mushy when fried.
⏱️ 15 min
- 3
Prepare the vegetables: Peel and dice the carrots into small pieces. Slice the jalapeños lengthwise, scrape out the seeds and membranes, then dice them finely. Dice the onion. Ensure the brussel sprouts are shaved.
⏱️ 10 min
- 4
Cook the vegetables: Heat a generous amount of olive oil in a large non-stick pan or wok over medium-high heat. Add the diced carrots, diced jalapeños, diced onion, and shaved brussel sprouts. Sauté, stirring and tossing frequently, until the vegetables begin to soften, about 5-7 minutes. Season with AP seasoning.
⏱️ 7 min
- 5
Cook the eggs: Push the cooked vegetables to one side of the pan, creating an empty space. Pour the two scrambled eggs into the empty side. Scramble the eggs until cooked through, then mix them with the sautéed vegetables.
⏱️ 3 min
- 6
Combine and fry: Add the chilled, cooked rice to the pan with the vegetables and eggs. Pour the prepared sauce mixture over the rice and vegetable mixture. Stir everything together thoroughly, ensuring the rice and vegetables are evenly coated with the sauce. Continue to cook, stirring occasionally, for 3-5 minutes, allowing the rice to heat through and absorb the flavors.
⏱️ 5 min
- 7
Add the crab: Gently fold in the lump crab meat into the fried rice mixture. Cook for another 1-2 minutes, just until the crab meat is heated through. Be careful not to overcook the crab.
⏱️ 2 min
- 8
Serve: Taste and adjust seasoning if needed (add more AP seasoning, chicken bouillon, or MSG to taste). Serve the Crab Fried Rice immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Fried Rice
For the Rice and Main Dish
- 1 cup parboiled rice
- 1 pound lump crab meat
- 2 jalapeños, seeded and diced
- 1/2 onion, diced
- 2 carrots, peeled and diced
- 2 tablespoons garlic, minced
- 1/2 cup shaved brussel sprouts
- 2 eggs, scrambled
- as needed AP seasoning
- as needed chicken bouillon, or MSG
- as needed olive oil
For the Sauce
- 1/4 cup soy sauce
- 1/2 teaspoon sesame oil
- 3 tablespoons hoisin sauce
- 1/4 teaspoon liquid smoke
- 1 tablespoon ginger and garlic paste
- 1 teaspoon MSG
Instructions
- 1
Prepare the sauce: In a small bowl, combine the soy sauce, sesame oil, hoisin sauce, liquid smoke, ginger and garlic paste, and MSG. Whisk until all ingredients are well combined. Set aside.
⏱️ 5 min - 2
Prepare the rice: Rinse the parboiled rice thoroughly under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, immediately spread the hot rice out onto a tray or large plate in a single layer. Place it in the refrigerator to chill for at least 30 minutes. This helps dry out the rice, preventing it from becoming mushy when fried.
⏱️ 15 min - 3
Prepare the vegetables: Peel and dice the carrots into small pieces. Slice the jalapeños lengthwise, scrape out the seeds and membranes, then dice them finely. Dice the onion. Ensure the brussel sprouts are shaved.
⏱️ 10 min - 4
Cook the vegetables: Heat a generous amount of olive oil in a large non-stick pan or wok over medium-high heat. Add the diced carrots, diced jalapeños, diced onion, and shaved brussel sprouts. Sauté, stirring and tossing frequently, until the vegetables begin to soften, about 5-7 minutes. Season with AP seasoning.
⏱️ 7 min - 5
Cook the eggs: Push the cooked vegetables to one side of the pan, creating an empty space. Pour the two scrambled eggs into the empty side. Scramble the eggs until cooked through, then mix them with the sautéed vegetables.
⏱️ 3 min - 6
Combine and fry: Add the chilled, cooked rice to the pan with the vegetables and eggs. Pour the prepared sauce mixture over the rice and vegetable mixture. Stir everything together thoroughly, ensuring the rice and vegetables are evenly coated with the sauce. Continue to cook, stirring occasionally, for 3-5 minutes, allowing the rice to heat through and absorb the flavors.
⏱️ 5 min - 7
Add the crab: Gently fold in the lump crab meat into the fried rice mixture. Cook for another 1-2 minutes, just until the crab meat is heated through. Be careful not to overcook the crab.
⏱️ 2 min - 8
Serve: Taste and adjust seasoning if needed (add more AP seasoning, chicken bouillon, or MSG to taste). Serve the Crab Fried Rice immediately.
⏱️ 1 min