Delicious, easy weeknight dinner that can be ready in under 30 minutes.
Crab Fried Rice
Fried rice made with lump crab meat and many delicious Thai flavors! This quick fried rice transforms into a special weeknight dinner with the addition of fresh lump crab meat and Thai flavors. The crab elevates the dish while chili-garlic sauce, fish sauce and basil infuse it with Thai essence. Quick enough for a weeknight but special enough for company, this crab fried rice is a go-to recipe. Lyuba, a sucker for Thai food and seafood, created this wonderful dish. This simple fried rice recipe’s beauty lies in its simplicity. The better quality and freshness of crab you can get, the better the dish! This simple flavor pellet is what makes it so good, you will be making it again and again.
Ingredients
- 1 cup uncooked Jasmine rice
- 2 tbsp vegetable oil
- 6 oz lump crab meat
- 2 eggs + 2 tsp low sodium soy sauce
- ½ tbsp oyster sauce
- 3 garlic cloves
- 2 tbsp chopped green onion
- ½ tsp white pepper
- 2-3 tbsp low sodium soy sauce
- Juice from ¼ lime
Directions
- Cook rice according to the package and set aside. Be careful not to overcook it. (Or use leftover rice.)
- Whisk eggs with 2 tsp soy sauce and set aside.
- In a large wok (or a pan resembling a wok), preheat vegetable oil on medium heat. Add minced (or grated) garlic and saute until fragrant.
- Add crab meat and saute for a minute.
- Add rice and mix well. Move all the rice to one side of the pan.
- Pour whisked egg mixture to the free side and let it sit there until almost cooked.
- Start mixing in rice and egg until evenly incorporated throughout.
- Add oyster sauce, soy cause and white pepper. Mix well.
- Add green onion.
- Squeeze lime juice all over and mix well.
- Serve right away and top off with some chopped green onion.
- Remember to first work through all the crab, little by little, to make sure that there are no shell particles left.