Crab Fried Rice
Crab Fried Rice
Ingredients
- 8 ounces lump crab meat
- 1/2 cup green onions, chopped, plus more for garnish
- 3 large eggs
- 4 cups cooked white rice, day-old, cold
- 3 tablespoons cooking oil, divided
- 2 tablespoons light soy sauce
- 2 teaspoons fish sauce
- 1/2 teaspoon white pepper
Instructions
- 1
Prepare all ingredients: Roughly chop the green onions, separating the white and light green parts from the darker green tops (reserve darker green tops for garnish). Crack the 3 large eggs into a small bowl and lightly whisk. Ensure your day-old cooked white rice is ready and broken up into individual grains if clumpy. Have the lump crab meat ready.
⏱️ 5 min
- 2
Heat a wok or large skillet over high heat. Add 1 tablespoon of cooking oil. Once the oil is shimmering and hot, pour in the whisked eggs. Quickly scramble the eggs, breaking them into small pieces, until they are cooked through but still soft. Remove the scrambled eggs from the wok and set aside.
⏱️ 3 min
- 3
Add the remaining 2 tablespoons of cooking oil to the hot wok. Add the cold, day-old white rice to the wok, using your spatula to break up any remaining clumps and spread the rice evenly across the surface.
⏱️ 2 min
- 4
Pour the light soy sauce and fish sauce over the rice. Sprinkle in the white pepper. Stir-fry vigorously for 2-3 minutes, ensuring the rice is evenly coated with the seasonings and starts to get slightly toasted.
⏱️ 3 min
- 5
Add the lump crab meat and the chopped white and light green parts of the green onions to the wok with the seasoned rice. Continue to stir-fry for 1-2 minutes to combine and heat through.
⏱️ 2 min
- 6
Return the scrambled eggs to the wok. Gently fold all the ingredients together, ensuring everything is well combined and heated through. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 7
Transfer the crab fried rice to serving bowls. Garnish generously with the reserved fresh chopped darker green tops of the green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Fried Rice
- 8 ounces lump crab meat
- 1/2 cup green onions, chopped, plus more for garnish
- 3 large eggs
- 4 cups cooked white rice, day-old, cold
- 3 tablespoons cooking oil, divided
- 2 tablespoons light soy sauce
- 2 teaspoons fish sauce
- 1/2 teaspoon white pepper
Instructions
- 1
Prepare all ingredients: Roughly chop the green onions, separating the white and light green parts from the darker green tops (reserve darker green tops for garnish). Crack the 3 large eggs into a small bowl and lightly whisk. Ensure your day-old cooked white rice is ready and broken up into individual grains if clumpy. Have the lump crab meat ready.
⏱️ 5 min - 2
Heat a wok or large skillet over high heat. Add 1 tablespoon of cooking oil. Once the oil is shimmering and hot, pour in the whisked eggs. Quickly scramble the eggs, breaking them into small pieces, until they are cooked through but still soft. Remove the scrambled eggs from the wok and set aside.
⏱️ 3 min - 3
Add the remaining 2 tablespoons of cooking oil to the hot wok. Add the cold, day-old white rice to the wok, using your spatula to break up any remaining clumps and spread the rice evenly across the surface.
⏱️ 2 min - 4
Pour the light soy sauce and fish sauce over the rice. Sprinkle in the white pepper. Stir-fry vigorously for 2-3 minutes, ensuring the rice is evenly coated with the seasonings and starts to get slightly toasted.
⏱️ 3 min - 5
Add the lump crab meat and the chopped white and light green parts of the green onions to the wok with the seasoned rice. Continue to stir-fry for 1-2 minutes to combine and heat through.
⏱️ 2 min - 6
Return the scrambled eggs to the wok. Gently fold all the ingredients together, ensuring everything is well combined and heated through. Taste and adjust seasoning if necessary.
⏱️ 2 min - 7
Transfer the crab fried rice to serving bowls. Garnish generously with the reserved fresh chopped darker green tops of the green onions before serving immediately.
⏱️ 1 min