This crab fried rice is my go-to comfort dish, offering the perfect balance of savory seafood goodness and aromatic Thai flavors. I love how the fresh crab, lime, and cilantro come together with the day-old jasmine rice, creating a nostalgic taste that always feels like a little escape to a seaside paradise.
I love making dishes that are not only flavorful but also have a lot of nutrition. This Crab Fried Rice is no exception; it combines aromatic jasmine rice with fresh crab meat, heightened by the savory mix of garlic, soy sauce, and oyster sauce.
A sprinkle of green onions and a blast of lime juice finish this delightful, protein-rich dish.
Ingredients
Jasmine rice is a carbohydrate source that offers energy and texture.
Crab Meat, Fresh: Protein-rich and with a faintly sweet, delectable flavor.
Garlic: Provides volume with its fragrant, umami essence.
Imparts a salty, umami taste, enhancing overall savoriness: soy sauce.
Fish Sauce: Contributes a potent, salty layer that deepens flavors.
Green onions: Provide brightness with gentle onion flavors.
A lime offers a piquant, sharp contrast.
Cilantro, in its fresh form, provides a bright herbal finish.
Ingredient Quantities
- 2 cups cooked jasmine rice, preferably day-old
- 8 oz fresh crab meat, picked over for shells
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 3 green onions, sliced
- 1/2 cup frozen peas, thawed
- 1/2 cup carrots, diced
- 1 lime, cut into wedges
- Fresh cilantro leaves, for garnish
- Optional: sliced red chili or chili flakes, for heat
Instructions
1. In a large pan or wok, over medium-high heat, heat 1 tablespoon of vegetable oil. When the oil is hot, add the minced garlic and chopped onion, stir-frying until they smell delicious and the onion is see-through.
2. Move the garlic and onion to one side of the pan and add the leftover tablespoon of oil. Pour in the lightly beaten eggs and scramble them gently until they’re just set. Then, combine them with the garlic and onion mixture.
3. The diced carrots should be added to the pan and stir-fried for around 2 minutes until they begin to soften.
4. Add the thawed peas and then cook for 2 more minutes.
5. The cooked jasmine rice, a day old, goes into the pan, the spatula is used to break up any clumps that may stick together.
6. Pour the soy sauce, fish sauce, and oyster sauce, and sprinkle the sugar and white pepper over the rice, stirring well to ensure that the rice is evenly coated with the sauces and seasonings.
7. Fold the fresh crab meat in gently, taking care not to break it up too much.
8. Add the chopped green onions and stir to combine everything evenly.
9. If needed, taste and adjust the seasoning, adding more soy sauce or white pepper according to your preference.
10. Crab fried rice can be served in many ways. Transfer crab fried rice to a serving dish. Garnish with fresh cilantro leaves. Serve crab fried rice with lime wedges if you prefer a little more acidity in your dish.
Equipment Needed
1. Large pan or wok
2. Spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Small bowl (for eggs)
7. Serving dish
FAQ
- What type of rice is best for Crab Fried Rice?For the best texture, use day-old jasmine rice; it is a bit dried out and won’t become mushy when you stir-fry it.
- Can I use canned crab meat instead of fresh?Canned crab meat can indeed be used, but be certain to drain it properly and inspect it for any leftover shells.
- Is there a substitute for fish sauce?If you don’t have fish sauce, you can use a bit more soy sauce or a combination of soy sauce and a squeeze of lime juice for a comparable flavor.
- Can I make this dish vegetarian?For a vegetarian version, leave out the crab and fish sauce, and think about using tofu or additional vegetables instead.
- How do I prepare the jasmine rice for this dish?Prepare the rice in advance, allow it to cool, and keep it in the fridge overnight to take on a slightly dry texture.
- What can be used to add extra heat?To add more heat, introduce sliced red chilis or chili flakes while cooking, or serve them on the side.
Substitutions and Variations
You can use basmati rice or long-grain white rice instead of jasmine rice.
If freshly harvested crab meat is not an option for you, feel free to use either canned crab meat or imitation crab meat.
For vegetable oil, substitute with canola oil or sunflower oil.
Use soy sauce or liquid aminos instead of fish sauce if you want a different flavor.
If you do not possess oyster sauce, you can utilize hoisin sauce or mushroom stir-fry sauce.
Pro Tips
1. Use Day-Old Rice: Day-old rice is less sticky and has a firmer texture, making it perfect for fried rice. If you don’t have day-old rice, cook the fresh rice with slightly less water than usual and let it cool completely before using.
2. Prep Ingredients Ahead: Have all ingredients prepped and ready before you start cooking, as stir-frying happens quickly. This ensures nothing gets overcooked while you prepare other items.
3. High Heat for Stir-Frying: Use medium-high to high heat to achieve a nice sear on the ingredients and to prevent them from steaming in their own juices.
4. Gently Fold in Crab: When adding the crab meat, fold it in gently to maintain its structure and avoid breaking it into small pieces. This keeps the texture and appearance of the dish appealing.
5. Customize Acidity and Heat: Adjust the amount of lime juice and chili to your taste preferences. Add lime juice at the end for a fresh acidic kick and incorporate chili for desired heat level.
Crab Fried Rice Recipe
My favorite Crab Fried Rice Recipe
Equipment Needed:
1. Large pan or wok
2. Spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Small bowl (for eggs)
7. Serving dish
Ingredients:
- 2 cups cooked jasmine rice, preferably day-old
- 8 oz fresh crab meat, picked over for shells
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 3 green onions, sliced
- 1/2 cup frozen peas, thawed
- 1/2 cup carrots, diced
- 1 lime, cut into wedges
- Fresh cilantro leaves, for garnish
- Optional: sliced red chili or chili flakes, for heat
Instructions:
1. In a large pan or wok, over medium-high heat, heat 1 tablespoon of vegetable oil. When the oil is hot, add the minced garlic and chopped onion, stir-frying until they smell delicious and the onion is see-through.
2. Move the garlic and onion to one side of the pan and add the leftover tablespoon of oil. Pour in the lightly beaten eggs and scramble them gently until they’re just set. Then, combine them with the garlic and onion mixture.
3. The diced carrots should be added to the pan and stir-fried for around 2 minutes until they begin to soften.
4. Add the thawed peas and then cook for 2 more minutes.
5. The cooked jasmine rice, a day old, goes into the pan, the spatula is used to break up any clumps that may stick together.
6. Pour the soy sauce, fish sauce, and oyster sauce, and sprinkle the sugar and white pepper over the rice, stirring well to ensure that the rice is evenly coated with the sauces and seasonings.
7. Fold the fresh crab meat in gently, taking care not to break it up too much.
8. Add the chopped green onions and stir to combine everything evenly.
9. If needed, taste and adjust the seasoning, adding more soy sauce or white pepper according to your preference.
10. Crab fried rice can be served in many ways. Transfer crab fried rice to a serving dish. Garnish with fresh cilantro leaves. Serve crab fried rice with lime wedges if you prefer a little more acidity in your dish.
