Crab Fried Rice with Crispy Rice Bottom and Decadent Crab Butter
Crab Fried Rice with Crispy Rice Bottom and Decadent Crab Butter
Ingredients
For the Crab Butter
- 1 stick unsalted butter, (8 tablespoons)
- 3 garlic, cloves, minced
- 1 inch ginger, piece, grated
- 1 tablespoon gochugaru, (Korean chili flakes)
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon fish sauce
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons mayonnaise
- 1 cup crab roe, (or masago for alternative)
- 1 lime, juice of
For the Crispy Rice
- 1 cup jasmine rice, cooked, day-old, cold rice is preferred
- 2 tablespoons neutral oil, e.g., grapeseed oil
For the Fried Rice
- 2 tablespoons neutral oil
- 1 cup jasmine rice, cooked, day-old, cold rice is preferred
- 1/2 cup carrots, diced
- 1/2 cup onions, diced
- 1/2 cup scallions, white parts only, thinly sliced
- 1/2 cup green peas
- 2 eggs, whisked
- 1 cup crab meat, cooked
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
For Garnish
- 1/4 cup scallions, green parts, thinly sliced
Instructions
- 1
In a small saucepan, melt 1 stick (8 tablespoons) of unsalted butter over medium heat.
⏱️ 2 min
- 2
Add 3 cloves of minced garlic and 1 (1-inch) piece of grated ginger. Sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min
- 3
Stir in 1 tablespoon of gochugaru (Korean chili flakes).
⏱️ 1 min
- 4
Add 1/2 cup rice wine vinegar, 1/4 cup sugar, 1 tablespoon fish sauce, and 1/4 cup soy sauce. Bring the mixture to a simmer.
⏱️ 3 min
- 5
Once simmering, remove from heat and let it cool slightly.
⏱️ 5 min
- 6
Stir in 1 tablespoon sesame oil and 2 tablespoons mayonnaise.
⏱️ 1 min
- 7
Add 1 cup of crab roe (or masago as an alternative).
⏱️ 1 min
- 8
Finish by stirring in the juice of 1 lime. Set aside.
⏱️ 1 min
- 9
Heat a small non-stick pan or cast-iron skillet over high heat.
⏱️ 2 min
- 10
Add 2 tablespoons of neutral oil. Once the oil is hot and shimmering, add 1 cup of cooked jasmine rice.
⏱️ 1 min
- 11
Press the rice down firmly into an even layer using a spatula. Cook undisturbed for 2-3 minutes until the bottom layer of rice is golden brown and crispy.
⏱️ 3 min
- 12
Remove the crispy rice from the pan and set aside.
⏱️ 1 min
- 13
Heat a large wok or skillet over high heat.
⏱️ 2 min
- 14
Add 2 tablespoons of neutral oil. Once the oil is hot, add 1 cup of cooked jasmine rice. Stir-fry for a few minutes until the rice begins to dry out and lightly toast.
⏱️ 3 min
- 15
Add 1/2 cup diced carrots, 1/2 cup diced onions, and 1/2 cup thinly sliced white parts of scallions. Stir-fry for 1-2 minutes until vegetables start to soften.
⏱️ 2 min
- 16
Add 1/2 cup green peas and stir-fry for another minute.
⏱️ 1 min
- 17
Push the rice and vegetables to one side of the wok. Pour 2 whisked eggs into the empty side of the wok. Scramble the eggs until just cooked, then incorporate them into the rice mixture.
⏱️ 2 min
- 18
Add 1 cup of cooked crab meat to the wok.
⏱️ 1 min
- 19
Season the fried rice with 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 1/2 teaspoon white pepper. Stir everything together well.
⏱️ 1 min
- 20
Continue to stir-fry for another 1-2 minutes, ensuring all ingredients are well combined and heated through.
⏱️ 2 min
- 21
Place the crispy rice on a serving plate or in a bowl.
⏱️ 1 min
- 22
Spoon the hot crab fried rice over the crispy rice.
⏱️ 1 min
- 23
Drizzle generously with the prepared crab butter.
⏱️ 1 min
- 24
Garnish with 1/4 cup thinly sliced green parts of scallions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Crab Fried Rice with Crispy Rice Bottom and Decadent Crab Butter
For the Crab Butter
- 1 stick unsalted butter, (8 tablespoons)
- 3 garlic, cloves, minced
- 1 inch ginger, piece, grated
- 1 tablespoon gochugaru, (Korean chili flakes)
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon fish sauce
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons mayonnaise
- 1 cup crab roe, (or masago for alternative)
- 1 lime, juice of
For the Crispy Rice
- 1 cup jasmine rice, cooked, day-old, cold rice is preferred
- 2 tablespoons neutral oil, e.g., grapeseed oil
For the Fried Rice
- 2 tablespoons neutral oil
- 1 cup jasmine rice, cooked, day-old, cold rice is preferred
- 1/2 cup carrots, diced
- 1/2 cup onions, diced
- 1/2 cup scallions, white parts only, thinly sliced
- 1/2 cup green peas
- 2 eggs, whisked
- 1 cup crab meat, cooked
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
For Garnish
- 1/4 cup scallions, green parts, thinly sliced
Instructions
- 1
In a small saucepan, melt 1 stick (8 tablespoons) of unsalted butter over medium heat.
⏱️ 2 min - 2
Add 3 cloves of minced garlic and 1 (1-inch) piece of grated ginger. Sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 3
Stir in 1 tablespoon of gochugaru (Korean chili flakes).
⏱️ 1 min - 4
Add 1/2 cup rice wine vinegar, 1/4 cup sugar, 1 tablespoon fish sauce, and 1/4 cup soy sauce. Bring the mixture to a simmer.
⏱️ 3 min - 5
Once simmering, remove from heat and let it cool slightly.
⏱️ 5 min - 6
Stir in 1 tablespoon sesame oil and 2 tablespoons mayonnaise.
⏱️ 1 min - 7
Add 1 cup of crab roe (or masago as an alternative).
⏱️ 1 min - 8
Finish by stirring in the juice of 1 lime. Set aside.
⏱️ 1 min - 9
Heat a small non-stick pan or cast-iron skillet over high heat.
⏱️ 2 min - 10
Add 2 tablespoons of neutral oil. Once the oil is hot and shimmering, add 1 cup of cooked jasmine rice.
⏱️ 1 min - 11
Press the rice down firmly into an even layer using a spatula. Cook undisturbed for 2-3 minutes until the bottom layer of rice is golden brown and crispy.
⏱️ 3 min - 12
Remove the crispy rice from the pan and set aside.
⏱️ 1 min - 13
Heat a large wok or skillet over high heat.
⏱️ 2 min - 14
Add 2 tablespoons of neutral oil. Once the oil is hot, add 1 cup of cooked jasmine rice. Stir-fry for a few minutes until the rice begins to dry out and lightly toast.
⏱️ 3 min - 15
Add 1/2 cup diced carrots, 1/2 cup diced onions, and 1/2 cup thinly sliced white parts of scallions. Stir-fry for 1-2 minutes until vegetables start to soften.
⏱️ 2 min - 16
Add 1/2 cup green peas and stir-fry for another minute.
⏱️ 1 min - 17
Push the rice and vegetables to one side of the wok. Pour 2 whisked eggs into the empty side of the wok. Scramble the eggs until just cooked, then incorporate them into the rice mixture.
⏱️ 2 min - 18
Add 1 cup of cooked crab meat to the wok.
⏱️ 1 min - 19
Season the fried rice with 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 1/2 teaspoon white pepper. Stir everything together well.
⏱️ 1 min - 20
Continue to stir-fry for another 1-2 minutes, ensuring all ingredients are well combined and heated through.
⏱️ 2 min - 21
Place the crispy rice on a serving plate or in a bowl.
⏱️ 1 min - 22
Spoon the hot crab fried rice over the crispy rice.
⏱️ 1 min - 23
Drizzle generously with the prepared crab butter.
⏱️ 1 min - 24
Garnish with 1/4 cup thinly sliced green parts of scallions. Serve immediately.
⏱️ 1 min