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5.0 from 30 votes

Crab Fried Rice with Pineapple

This can be made with any sort of crab. You can get those refrigerated jars of pasteurized crab meat that are good. I used fresh pineapple, but you don't need a whole pineapple for the recipe. So canned will work if you don't feel like eating the rest for a snack. If you are a novice to fried rice, the one vital thing you need to remember is to start with cool cooked rice. I usually use day-old rice or at least rice I've made in the morning. Once made, this is best eaten immediately, although I've reheated it for lunches later and it was OK.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 people
Calories: 362 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 3 tablespoons peanut oil, lard or other vegetable oil, divided
  • 2 to 3 eggs, lightly beaten
  • 3 to 4 green onions, chopped
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced lemongrass (optional)
  • 3 to 5 dried hot chiles, broken up and partially seeded
  • 1/2 pound crabmeat
  • 1/2 pound pineapple, cut into chunks
  • 3 cups cooked, cooled rice
  • 2 to 3 tablespoons fish sauce (or soy sauce)
  • 1/3 cup chopped cilantro

Instructions

    Cup of Yum
  1. Heat 1 tablespoon of the peanut oil in a wok or large, non-stick sauté pan over high heat. Use your hottest burner, too. The second the oil begins to smoke, pour in the beaten eggs and swirl them around in the pan to coat it in a thin layer. Let this cook for a couple seconds, then use a spatula or wooden spoon to break it up into pieces. Tip it out of the pan and into a bowl. Set aside.
  2. Wipe the inside of the wok with a paper towel and add the remaining peanut oil. Let this heat up for a minute or so, but don't let it smoke. Add the chopped green onions, ginger, lemongrass and chiles and stir-fry for 30 seconds to 1 minute over high heat.
  3. Add the rice, crabmeat, pineapple, cooked eggs and fish sauce and stir-fry for 2 minutes. Now let the mixture cook undisturbed for 1 minute; this gives it a little color. Toss well and repeat the process for 1 more minute. Turn off the heat and mix in the cilantro.

Notes

  • Keep in mind you can use crawfish tails, bay scallops, very small shrimp or chopped lobster meat as substitutes.
  • You really do want old rice here. Even week-old rice, kept in the fridge, will work well. If you don't have leftover rice lying around, you can cook regular steamed rice, then spread it out on a baking sheet to cool. Do not use the rice until it has completely cooled to room temperature. 
  • If you have an Asian market near you, you could try adding a tablespoon of minced galangal to the mix, as well as fresh, red Thai chiles. 
  • Lime juice is a great addition here, too, although the acidity of the pineapple should be enough. 
  • The pineapple can be fresh or canned. 

Nutrition Information

Calories 362kcal (18%) Carbohydrates 43g (14%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 106mg (35%) Sodium 549mg (23%) Potassium 283mg (8%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 444IU (9%) Vitamin C 33mg (37%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 362

% Daily Value*

Calories 362kcal 18%
Carbohydrates 43g 14%
Protein 17g 34%
Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 106mg 35%
Sodium 549mg 23%
Potassium 283mg 6%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 444IU 9%
Vitamin C 33mg 37%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.