Delicious Crab Fried Rice for Quick Comfort at Home

This quick and easy Crab Fried Rice offers a delightful balance of flavors and comfort, making it a perfect choice for busy weeknights.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Vegetable Oil Feel free to use sesame oil for added flavor.
1 medium Shallot (or Onion) Substitute with a small onion if needed.
2 cloves Garlic Freshly minced garlic is preferred.
2 large Eggs For an egg-free option, increase crab or add tofu.
3 cups Jasmine Rice Should be cooked and cooled; long-grain rice can substitute.

For Flavoring

3 tablespoons Soy Sauce Opt for low-sodium soy sauce for a healthier choice.
1 tablespoon Sugar Brown sugar can deepen the flavor profile.
1 teaspoon White Pepper Black pepper can be swapped if unavailable.

For the Star Ingredient

1 cup Crab Meat Fresh crab is best, but canned crab works too.

For Garnishing

2 tablespoons Green Onions Chopped for garnishing; chives can be an alternative.
2 tablespoons Cilantro (Coriander) Omit if not a fan or substitute with parsley.

For Serving

1 medium Cucumber Provides a refreshing crunch on the side.
2 pieces Lime Wedges Squeeze over for added freshness.

Equipment

large pan or wok

Method

Preparation Steps

Heat the oil in a large pan or wok over medium heat.
Add the diced shallot to the pan and sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Pour in the beaten eggs and scramble gently for 1-2 minutes until just set.
Add the cooked Jasmine rice, soy sauce, sugar, and white pepper, stirring for 2-3 minutes.
Raise the heat to high and let the rice fry for an additional 3-5 minutes, stirring occasionally.
Gently fold in the crab meat and cook for another 1-2 minutes until warmed through.
Garnish with chopped green onions and cilantro; serve with cucumber slices and lime wedges.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 2mg

Notes

Cold, day-old rice is ideal for the best texture. Avoid overcooking the crab meat.

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