Crab Fried Rice
User Reviews
4.8
Crab Fried Rice
Description
Crab Fried Rice starts by heating oil in a wok to sauté minced ginger and garlic, providing a fragrant base. Cooked rice is added and stir-fried on high heat to mix thoroughly and reheat. The seasoning includes white pepper, fish sauce, soy sauce, and optional Shaoxing wine for depth and saltiness. Beaten eggs are incorporated to add richness and light texture.
Cooked crab meat is folded in with chopped scallions and fresh cilantro, infusing the dish with delicate seafood flavor and herbal freshness. Lime wedges served alongside offer a tangy contrast to the savory, slightly salty rice. The result is a balanced dish combining the tender grains of rice with sweet crab and aromatic ingredients, ideal as a main or side dish.
Ingredients
- 3-4 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons ginger (minced)
- 2 cloves garlic (minced)
- 4 cups white rice cooked
- 1/4 teaspoon white pepper
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (optional)
- salt (to taste)
- 2 egg beaten
- 1 cup crab meat half of a 16 oz. can/225g, cooked lump
- 2 scallions (chopped)
- 1/4 cup cilantro (chopped)
- lime wedges
Instructions
- First, prep all of your ingredients, including your aromatics--ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
- Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it's thoroughly combined with the ginger/garlic mixture and/or warmed through if you're using leftover rice.
- Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it's not quite salty enough for you or if you know you won't be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine.
- Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
- Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 137mg | 46% |
| Sodium | 1170mg | 49% |
| Potassium | 312mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 93mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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