Crab Fried Rice

This fried rice recipe has a clean taste with light and fluffy rice, garlic and lump crab. When preparing this recipe, it is important that the wok is very hot so the rice does not continue to steam and become mushy.

Course Side Dish

Cuisine Asian, Taiwanese

Keyword Crab, fried rice, garlic, seafood, shellfish

Prep Time 5

Cook Time 20

Servings

Calories 232kcal

Ingredients

1 cup short grain white rice (sushi rice)
1½ 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 vinegar
1 tablespoon soy sauce
12 ounces jumbo lump crab meat

US Customary - Metric

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. Remove from heat and serve.

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.

Nutrition