Crab Fried Rice Recipe
Day-old rice stir-fried with eggs, crabmeat, and seasonings.
Servings 4 servings
Calories 256kcal
Cost $15-$20
Equipment
- Wok or wide pan
Ingredients
- 8 ounces crabmeat about 1 ½ cups
- 3 cups cooked rice cold
- 1 small onion finely chopped
- 3 garlic cloves minced
- ½ red bell pepper finely chopped
- 2 eggs lightly beaten
- 1 tablespoon oyster sauce
- 2 tablespoons fish sauce sub:soy sauce
- Ground black or white pepper to taste
- 3 scallions chopped
- ¼ cup cilantro chopped
- Neutral oil
For serving (optional)
- Lime wedges
- Cucumber slices
Instructions
- Sauté the onion, garlic, bell pepper, and half of the crabmeat.
- Push everything to one side and cook the eggs until just set.
- Add the rice, oyster sauce, fish sauce, and pepper. Mix until well combined.
- Add the remaining crabmeat, scallions, and cilantro.
- Toss gently, season with salt if needed, and serve.
Video
Notes
- White rice: Use medium- or long-grain rice, like jasmine. Day-old rice works best, but fresh rice is fine if not too soft or wet.
- Crabmeat: I used canned crabmeat, but fresh or frozen works too. For canned, choose jumbo lump, lump, or backfin for larger pieces.
Nutrition
Calories: 256kcal | Carbohydrates: 38g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1090mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 25mg | Calcium: 97mg | Iron: 1mg