This Crab Fried Rice recipe post may contain affiliate links. Please read my disclaimer.
How can a dish so simple and quick to cook taste soooo good?! This crab fried rice dish takes only 15 minutes to prepare and cook. Using fresh crab meat makes all the difference. The taste of the sea gives that delicate sweetness which pairs harmoniously with the savoury aromatics and egg. This is a truly comforting and luxurious dish that is so underrated, blending simplicity with indulgent flavours and textures.
How to cook crab fried rice
The base of any fried rice dish is to sauté the aromatics. Garlic and shallots are the base aromatics in most Asian stir fries and that’s all we need to aromatise the dish. Then add the fresh crab meat and stir fry until it’s cooked before adding the rice and seasoning. It’s really just a few simple steps and you are ready to serve dinner! The same steps are also used in recipes such as this chilli crab fried rice, egg fried rice and this vegan cauliflower fried rice.
You can then garnish the dish with spring onion, or cilantro or parsley. In my family, we like to eat fried rice with some preserved green chillies, or red chillies with soy sauce, or our all-time favourite sambal chilli.
Simple tips to cooking crab fried rice
Crab fried rice is easy to master, and here are a few tips to up your game:
- Use leftover cooked rice that is a day old. The best texture will be the long-grain Jasmine rice. The rice tends to stick to each other after being chilled in the fridge, so do loosen them up when you are frying.
- Do not use those mock artificial crab sticks, which are mainly made from flour. Instead use fresh crab meat or even the frozen type if you can’t find fresh crab meat. Trust me, it makes a whole lot of difference.
- Adding the egg is optional and I have added it in this recipe for that extra protein. Add the egg as part of the last few steps, scramble the eggs and briefly coat the rice with the eggs.
- Seasoning is very simple, just salt and white pepper. For the white pepper, I love to use the Sarawak white pepper, it has a strong peppery aroma that really stands out in the dish.
How to store crab fried rice
This fried rice is best served warm immediately after cooking. I honestly do not recommend keeping any leftovers, as seafood does not keep well in the fridge after the day it’s cooked.
Pin now, cook later
15-minute Crab Fried Rice | 15分钟蟹肉炒饭
Ingredients
- 1.5 bowls cooked rice, leftover rice is best
- 200 g fresh crab meat
- 2 shallots
- 3 cloves garlic
- ⅛ tsp white pepper, season to taste
- ⅛ tsp salt, season to taste
- 4 tbsp cooking oil
- 1 large egg
- 1 sprig spring onion, sliced for garnish
- 2 tsp cooking oil
Instructions
- Peel and slice 2 shallots and 3 cloves garlic.
- Warm 4 tbsp cooking oil in a wok over medium low heat. Add the cut shallots and garlic, and sauté until fragrant.
- Add 200 g fresh crab meat and stir fry on medium heat for 2-3 minutes until cooked.
- Add 1.5 bowls cooked rice and stir fry for about 1 to 2 minutes. Separate the rice crumbs if any.
- Push rice to a side, add 2 tsp cooking oil, then crack 1 large egg. Once the egg scrambles, push rice over the egg and stir fry to mix well.Then add 1/8 tsp salt and 1/8 tsp white pepper, season to taste. Do a taste test.
- Garnish with 1 sprig spring onion and serve immediately while warm.
Leave a Reply