Vegetarian Crab Fried Rice
Dive into a flavorful twist on a classic with Vegetarian Crab Fried Rice, a plant-based delight that captures the essence of traditional crab fried rice using the magic of young green jackfruit. This easy, one-pan recipe combines fragrant jasmine rice with sautéed ginger, garlic, and colorful veggies like carrots, peas, and bell peppers, creating a harmonious blend of textures and flavors. The jackfruit, shredded to replicate the delicate texture of crab, is seasoned to perfection, making it a convincing and delicious alternative. Elevated with soy sauce, sesame oil, and a squeeze of fresh lime, this dish is bright, savory, and satisfying. Quick to prepare and ideal for a wholesome weeknight meal, it’s garnished with chopped cilantro for a vibrant finish. Perfect for vegetarians and anyone seeking a creative spin on fried rice, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 can (20 oz) young green jackfruit
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 bunches green onions, sliced
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 medium carrots, diced
- 1 medium red bell pepper, diced
- 1 cup peas
- 1 cup oyster mushroom, chopped
- 1 teaspoon sesame oil
- 1 medium lime, juiced
- 0.5 cup cilantro, chopped
- to taste salt
- to taste black pepper
Instructions
Drain and rinse the canned jackfruit. Use your fingers or a fork to shred the jackfruit into small pieces, resembling the texture of crab meat.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
Add the shredded jackfruit to the skillet, cooking for about 5-7 minutes until it begins to soften and lightly brown.
Stir in 1 tablespoon soy sauce, mixing well with the jackfruit. Cook for an additional 2 minutes, then remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced green onions, diced carrots, red bell pepper, peas, and chopped oyster mushrooms. Sauté for 3-4 minutes until the vegetables are tender-crisp.
Add the cooked jasmine rice to the skillet and mix well. Ensure the rice breaks up and combines with the vegetables.
Return the cooked jackfruit to the skillet, mixing it evenly into the rice and vegetables.
Add the remaining 2 tablespoons of soy sauce, stirring to coat the rice evenly. Drizzle the sesame oil over the mixture.
Squeeze the juice of one lime over the fried rice, adding a refreshing citrus flavor.
Adjust seasoning with salt and black pepper to taste.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 32.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3020 mg | 64% | |
*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.
