Jun 21, 2017

Garlic Crab Fried Rice

Prep Time: 5 mins
Cook Time: 20 mins
This dish is inspired by the garlic crab fried rice at ROC kitchen – a Taiwanese restaurant on Sawtelle in Los Angeles that serves, most notably, amazing xiao long bao as well as scallion pancakes, and three-cup chicken.

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This isn’t your typical fried rice. It has a clean taste with light and fluffy rice, garlic and lump crab. The soy sauce adds plenty of salt to the rice – no need to add more. The short grain rice cooked in chicken stock can be made a day ahead of time and refrigerated until ready to use. When preparing this recipe, it is important that the wok is very hot so the rice does not continue to steam and become mushy. Since it is so hot it is also important to get all the ingredients measured out ahead of time so that you can work quickly.

This dish is inspired by the garlic crab fried rice at ROC kitchen – a Taiwanese restaurant on Sawtelle in Los Angeles that serves, most notably, amazing xiao long bao as well as scallion pancakes, and three-cup chicken. It’s one of those restaurants where I always have to get my favorites and I can’t swap anything out – if I want to try something different then I’ll have to order more add. My fiancé Aaron and I mostly go with the same group of people and we have the same set order every time.

Garlic Crab Fried Rice

Key Ingredients in This Recipe

  • Rice – While most fried rice recipes call for long grain rice, I use short-grain sushi rice in this recipe to get fluffy individual grains. Any medium to long grain rice variety can easily be substituted in a pinch.
  • Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables while chicken broth is made with the meat. How does that affect their flavor? Chicken stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, chicken broth is much more mellow in flavor. I typically use chicken stock when cooking. In a pinch the chicken stock can be substituted with water though it takes away some of the flavor.
  • Black vinegar – Black vinegar, also known as Chinkiang vinegar is a dark, malty Asian rice vinegar with a balsamic like sweet/ tart flavor. It can be found at Asian markets or online on Amazon here.
  • Vegetable oil – Vegetable oil is a neutral oil meaning it doesn’t have it’s own flavor. As a result it doesn’t overpower the other flavors in this dish. It also has a higher smoking point than say olive oil. This makes it a better choice to use to stir fry the rice.
  • Fish sauce – I love the funky umami flavor fish sauce adds to any dish. It’s a great way to enhance the flavor of curries or even chicken wings. The flavor comes from a process of fermenting fish over a long period of time.
garlic crab fried rice

How to Make Garlic Crab Fried Rice

  1. Rinse the rice. Place the rice in a fine mesh strainer and run cool water over the rice until the water runs clear. In a medium saucepan or rice cooker combine the rice and the chicken stock.
  2. Cook and cool the rice. Simmer until of all the stock is absorbed and the rice is cooked, about 15 minutes. Fluff with a fork then spread the rice out on a baking sheet in an even layer to cool completely.
  3. Cook the eggs. Heat a wok over medium-high heat. Add the vegetable oil and heat through. Crack the eggs into the wok and scramble until just set, about 1 minute.
  4. Cook the garlic. Add the sesame oil, garlic, the whites from the green onions and ginger. Use a rubber spatula to move the mixture consistently until the garlic is golden brown, about 15 seconds.
  5. Add the rice. Add the rice and stir to combine, about 1 minute.
  6. Season the fried rice and add the crab. Add the fish sauce, rice wine vinegar and soy sauce, stirring consistently to combine the mixture. Gently stir in the crab meat, keeping some of the crab in large pieces. Season with the pepper and remove from heat.
closeup garlic crab fried rice

Why should I rinse my rice before cooking it? 

Rinsing the grains of rice under water before cooking it gets rid of some of the starch which results in cooked grains that don’t clump and stick together. This is perfect for fried rice when you want to make sure you coat each grain in the sauce. To rinse your rice simply add it to a fine mesh strainer and run it under cool water, moving the grains around until the water runs clear. 

Tips for the best fried rice: 

  • Prep your ingredients ahead of time. The dish comes together quickly so have your ingredients prepared in a mise en place. 
  • You can cook your rice a day ahead of time (if you have the foresight). This allows the rice to crisp up more and fry rather than steam when it cooks in the pan since it will a little drier. 
  • Use a wok if you have one! It has more surface area so everything heats quickly and evenly. If you don’t have a wok I recommend a large cast iron skillet for the best fried rice. 
side view fried rice

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Garlic Crab Fried Rice

Print Pin
Prep Time 5 mins
Cook Time 20 mins
Serves 6

Ingredients:

  • 1 cup short grain white rice (sushi rice)
  • cups chicken stock
  • 2 tablespoons vegetable oil
  • 3 eggs
  • 2 teaspoons sesame oil
  • 7 cloves garlic, chopped
  • 3 green onions, thinly sliced, greens and whites separated
  • 1 teaspoon minced ginger
  • 2 teaspoons fish sauce*
  • 1 tablespoon black rice wine vinegar**
  • 1 tablespoon soy sauce
  • 12 ounces jumbo lump crab meat
  • ¼ teaspoon ground white pepper

Instructions:

  • Place the rice in a fine mesh strainer and run cool water over the rice until the water runs clear. In a medium saucepan or rice cooker combine the rice and the chicken stock.
  • Simmer until of all the stock is absorbed and the rice is cooked, about 15 minutes. Fluff with a fork then spread the rice out on a baking sheet in an even layer to cool completely.
  • Heat a wok over medium-high heat. Add the vegetable oil and heat through. Crack the eggs into the wok and scramble until just set, about 1 minute.
  • Add the sesame oil, garlic, the whites from the green onions and ginger. Use a rubber spatula to move the mixture consistently until the garlic is golden brown, about 15 seconds. Add the rice and stir to combine, about 1 minute.
  • Add the fish sauce, rice wine vinegar and soy sauce, stirring consistently to combine the mixture. Gently stir in the crab meat, keeping some of the crab in large pieces. Season with the pepper and remove from heat.

Notes:

Black vinegar, also known as Chinkiang vinegar is a dark, malty Asian rice vinegar with a balsamic like sweet/ tart flavor. It can be found at Asian markets or online on Amazon here.

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    • Thank you! I can’t remember which brand i used for this one but I really like Pontchartrain brand or handy! The biggest thing is to make sure you are buying the right kind of crab meat though!! Make sure it says "Jumbo lump crabmeat" on the label!

  1. Made tonight with Fresh lump Maryland blue crab. Very good! Thanks for the recipe.
    Might add a little heat next time with some diced Thai bird chili pepper added with garlic and green onion.