Crab Fried Rice
Transform your weeknight dinner routine with this vibrant and satisfying **Crab Fried Rice** recipe, a Thai-inspired favorite packed with flavor! Fluffy jasmine rice, sweet and tender crab meat, and a medley of aromatic ingredients like garlic, green onions, and cilantro come together in a quick, one-pan dish. Enhanced by a savory blend of soy sauce, fish sauce, and oyster sauce, every bite is bursting with umami goodness. With a touch of scrambled eggs, crisp carrots, and a zing of fresh lime, this easy-to-make fried rice is perfectly balanced and ready in just 30 minutes. Whether you’re craving a takeout classic or looking for a creative way to use leftover rice, this dish makes for an irresistible, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 3 cups cooked Jasmine rice
- 1 cup Crab meat
- 2 large Eggs
- 3 stalks Green onions
- 3 cloves Garlic
- 1 medium Carrot
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Vegetable oil
- 1 medium Lime
- 1 handful Cilantro
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
Begin by preparing all the ingredients. Finely chop the green onions and garlic. Dice the carrot into small cubes.
In a small bowl, crack the eggs and lightly beat them. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chopped garlic and cook for about 30 seconds until aromatic.
Add the diced carrot and cook for 2-3 minutes until slightly softened.
Push the carrot and garlic to one side of the skillet and pour the beaten eggs into the empty side.
Scramble the eggs until fully cooked, then mix them with the carrot and garlic.
Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula.
Pour the soy sauce, fish sauce, and oyster sauce over the rice and mix thoroughly to coat the rice evenly.
Gently fold in the crab meat and cook for another 2-3 minutes until heated through.
Add the chopped green onions and toss to combine.
Season with black pepper and salt, adjusting to taste.
Remove from heat and garnish generously with fresh cilantro leaves.
Serve hot with a wedge of lime on the side for squeezing over the top.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 6240 mg | 271% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 5.7 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 328 mg | 25% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
