Chili Crab Fried Rice
Chili Crab Fried Rice
Ingredients
For the Fried Rice
- 1/2 cup shallots, diced
- 2 tablespoons garlic, minced
- 1 red chili, diced, seeds removed for less heat if desired
- 1/2 cup scallions, chopped, divided
- 1/2 cup cilantro, chopped, divided
- 8 ounces crab meat, fresh or thawed, picked over for shells
- 2 large eggs
- 4 cups day-old cooked rice, preferably a medium-grain rice, as dry as possible
- 2 tablespoons sweet soy sauce, such as Lee Kum Kee brand
- 1 tablespoon chili crisp, plus more for serving
- 1/2 teaspoon white pepper
- 1/2 teaspoon MSG, optional
- 1 teaspoon sesame oil
- 2 tablespoons olive oil, for frying
For the Optional Crispy Shallots
- 1/2 cup shallots, thinly sliced
- 1 tablespoon all-purpose flour
- 1/2 cup vegetable oil, for frying
Instructions
- 1
Prepare all aromatics: dice the shallots, mince the garlic, dice the red chili, and chop the scallions and cilantro. Divide the chopped scallions and cilantro into two equal portions.
⏱️ 10 min
- 2
If making crispy shallots, heat 1/2 cup vegetable oil in a small pan over medium heat. Toss the thinly sliced shallots with 1 tablespoon flour until lightly coated. Fry the shallots in the hot oil, stirring occasionally, until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
⏱️ 8 min
- 3
Heat 2 tablespoons olive oil in a large wok or skillet over medium-high heat until shimmering. Add the diced shallots, minced garlic, diced red chili, and one portion of the chopped scallions. Sauté, stirring frequently, until fragrant and softened, about 2-3 minutes.
⏱️ 3 min
- 4
Push the aromatics to one side of the wok. Crack the 2 large eggs directly into the empty space. Scramble the eggs with a wooden spoon, breaking them into small pieces, then mix them into the sautéed aromatics.
⏱️ 2 min
- 5
Add the day-old cooked rice to the wok. Break up any clumps with your spoon and mix thoroughly with the egg and aromatic mixture. Stir-fry for 3-5 minutes, allowing the rice to heat through and slightly crisp up.
⏱️ 5 min
- 6
Gently fold in the crab meat, being careful not to break it up too much.
⏱️ 1 min
- 7
Pour in the sweet soy sauce, add the chili crisp, white pepper, and MSG (if using). Drizzle with sesame oil. Mix all ingredients thoroughly until the rice is evenly coated and flavored. Taste and adjust seasoning as needed.
⏱️ 3 min
- 8
Remove the wok from the heat. Fold in the remaining portion of chopped scallions and cilantro.
⏱️ 1 min
- 9
To plate, pack the fried rice into a small bowl and then invert it onto a serving plate to create a neat mound. Garnish with the optional crispy shallots, more fresh scallions and cilantro, and an additional drizzle of chili oil if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Crab Fried Rice
For the Fried Rice
- 1/2 cup shallots, diced
- 2 tablespoons garlic, minced
- 1 red chili, diced, seeds removed for less heat if desired
- 1/2 cup scallions, chopped, divided
- 1/2 cup cilantro, chopped, divided
- 8 ounces crab meat, fresh or thawed, picked over for shells
- 2 large eggs
- 4 cups day-old cooked rice, preferably a medium-grain rice, as dry as possible
- 2 tablespoons sweet soy sauce, such as Lee Kum Kee brand
- 1 tablespoon chili crisp, plus more for serving
- 1/2 teaspoon white pepper
- 1/2 teaspoon MSG, optional
- 1 teaspoon sesame oil
- 2 tablespoons olive oil, for frying
For the Optional Crispy Shallots
- 1/2 cup shallots, thinly sliced
- 1 tablespoon all-purpose flour
- 1/2 cup vegetable oil, for frying
Instructions
- 1
Prepare all aromatics: dice the shallots, mince the garlic, dice the red chili, and chop the scallions and cilantro. Divide the chopped scallions and cilantro into two equal portions.
⏱️ 10 min - 2
If making crispy shallots, heat 1/2 cup vegetable oil in a small pan over medium heat. Toss the thinly sliced shallots with 1 tablespoon flour until lightly coated. Fry the shallots in the hot oil, stirring occasionally, until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
⏱️ 8 min - 3
Heat 2 tablespoons olive oil in a large wok or skillet over medium-high heat until shimmering. Add the diced shallots, minced garlic, diced red chili, and one portion of the chopped scallions. Sauté, stirring frequently, until fragrant and softened, about 2-3 minutes.
⏱️ 3 min - 4
Push the aromatics to one side of the wok. Crack the 2 large eggs directly into the empty space. Scramble the eggs with a wooden spoon, breaking them into small pieces, then mix them into the sautéed aromatics.
⏱️ 2 min - 5
Add the day-old cooked rice to the wok. Break up any clumps with your spoon and mix thoroughly with the egg and aromatic mixture. Stir-fry for 3-5 minutes, allowing the rice to heat through and slightly crisp up.
⏱️ 5 min - 6
Gently fold in the crab meat, being careful not to break it up too much.
⏱️ 1 min - 7
Pour in the sweet soy sauce, add the chili crisp, white pepper, and MSG (if using). Drizzle with sesame oil. Mix all ingredients thoroughly until the rice is evenly coated and flavored. Taste and adjust seasoning as needed.
⏱️ 3 min - 8
Remove the wok from the heat. Fold in the remaining portion of chopped scallions and cilantro.
⏱️ 1 min - 9
To plate, pack the fried rice into a small bowl and then invert it onto a serving plate to create a neat mound. Garnish with the optional crispy shallots, more fresh scallions and cilantro, and an additional drizzle of chili oil if desired. Serve immediately.
⏱️ 2 min