10-Minute Crab Fried Rice
10-Minute Crab Fried Rice
Ingredients
- 1 pound lump crab meat, drained
- 3 cups day-old cooked jasmine rice, cold and separated
- 2 large eggs, whisked
- 3 cloves garlic, minced
- 2 shallots, thinly sliced or minced
- 4 scallions, chopped, white and green parts separated
- 3 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, optional
- 1 teaspoon white sugar
- 1/2 teaspoon white pepper
For Serving
- 4 lime wedges, for serving
- 1/2 cup cucumber slices, for serving
- 1/4 cup fresh cilantro, for garnish
Instructions
- 1
Ensure all ingredients are prepped and ready before cooking. If not already, separate any clumps in the day-old cooked rice. Mince the garlic, slice or mince the shallots, and chop the scallions, keeping the white and green parts separate. Whisk the eggs in a small bowl.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it begins to shimmer. Pour in the whisked eggs and quickly scramble them until they are just set but still soft. Remove the scrambled eggs from the wok and set them aside.
⏱️ 1 min
- 3
Add another 1 to 2 tablespoons of vegetable oil to the hot wok. Add the minced garlic and sliced shallots (along with the white parts of the chopped scallions, if desired) to the wok. Stir-fry for approximately 30 seconds until they become fragrant.
⏱️ 1 min
- 4
Add the cold, day-old rice to the wok. Use the back of a spatula or a rice paddle to press down on the rice and break up any remaining clumps, spreading it evenly across the hot surface of the wok. Stir-fry for 1 to 2 minutes, allowing the rice to get slightly toasted or crispy.
⏱️ 2 min
- 5
Pour in the fish sauce, soy sauce, oyster sauce (if using), sugar, and white pepper over the rice. Continue to stir-fry vigorously for 1 to 2 minutes, ensuring all the rice grains are evenly coated with the seasoning mixture.
⏱️ 2 min
- 6
Gently add the lump crab meat and the previously scrambled eggs back into the wok with the seasoned rice. Carefully toss all the ingredients together for about 1 minute, until the crab meat is heated through and everything is well combined. Be mindful not to break up the delicate crab meat too much.
⏱️ 1 min
- 7
Stir in the green parts of the chopped scallions. Remove the wok from the heat immediately. Serve the crab fried rice hot, accompanied by fresh lime wedges and cucumber slices on the side. Garnish with fresh cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
10-Minute Crab Fried Rice
- 1 pound lump crab meat, drained
- 3 cups day-old cooked jasmine rice, cold and separated
- 2 large eggs, whisked
- 3 cloves garlic, minced
- 2 shallots, thinly sliced or minced
- 4 scallions, chopped, white and green parts separated
- 3 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, optional
- 1 teaspoon white sugar
- 1/2 teaspoon white pepper
For Serving
- 4 lime wedges, for serving
- 1/2 cup cucumber slices, for serving
- 1/4 cup fresh cilantro, for garnish
Instructions
- 1
Ensure all ingredients are prepped and ready before cooking. If not already, separate any clumps in the day-old cooked rice. Mince the garlic, slice or mince the shallots, and chop the scallions, keeping the white and green parts separate. Whisk the eggs in a small bowl.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it begins to shimmer. Pour in the whisked eggs and quickly scramble them until they are just set but still soft. Remove the scrambled eggs from the wok and set them aside.
⏱️ 1 min - 3
Add another 1 to 2 tablespoons of vegetable oil to the hot wok. Add the minced garlic and sliced shallots (along with the white parts of the chopped scallions, if desired) to the wok. Stir-fry for approximately 30 seconds until they become fragrant.
⏱️ 1 min - 4
Add the cold, day-old rice to the wok. Use the back of a spatula or a rice paddle to press down on the rice and break up any remaining clumps, spreading it evenly across the hot surface of the wok. Stir-fry for 1 to 2 minutes, allowing the rice to get slightly toasted or crispy.
⏱️ 2 min - 5
Pour in the fish sauce, soy sauce, oyster sauce (if using), sugar, and white pepper over the rice. Continue to stir-fry vigorously for 1 to 2 minutes, ensuring all the rice grains are evenly coated with the seasoning mixture.
⏱️ 2 min - 6
Gently add the lump crab meat and the previously scrambled eggs back into the wok with the seasoned rice. Carefully toss all the ingredients together for about 1 minute, until the crab meat is heated through and everything is well combined. Be mindful not to break up the delicate crab meat too much.
⏱️ 1 min - 7
Stir in the green parts of the chopped scallions. Remove the wok from the heat immediately. Serve the crab fried rice hot, accompanied by fresh lime wedges and cucumber slices on the side. Garnish with fresh cilantro.
⏱️ 1 min