Description
This Crab Fried Rice is a flavorful and satisfying dish featuring tender crab meat, fluffy rice, and a medley of vegetables. It’s a quick and easy meal perfect for using leftover rice.
Ingredients
Scale
- 2 tablespoons sesame oil
- 1/3 cup chopped onion
- 1 cup shredded carrots
- 1 teaspoon minced garlic
- 3 cups cooked rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper
- 2 eggs, lightly beaten
- 1 (6-ounce) can lump crab, drained
- 2–3 tablespoons soy sauce, more or less to taste
- 1 lime, juiced
- 2 tablespoons green onions, chopped (optional)
Instructions
- Sauté Vegetables: Preheat a large skillet or wok to medium heat. Add the sesame oil, chopped onion, and shredded carrots. Cook until tender.
- Add Garlic: Add the minced garlic and sauté for 30 seconds until fragrant.
- Add Rice: Add the cooked rice to the vegetable mixture. Stir and fry the rice and vegetable mixture until warmed through and combined. Cook longer if you like crispy and golden rice.
- Scramble Eggs: Create a hole in the middle of the rice and vegetable mixture and pour the lightly beaten eggs into the middle. Using a spatula, scramble the eggs as they cook. Once cooked, mix the eggs into the rice mixture.
- Add Crab and Seasoning: Add the drained crab meat to the wok and stir to combine. Stir in the soy sauce and lime juice. Toss to combine, then season with onion powder, Kosher salt, and cracked black pepper.
- Garnish and Serve: Garnish with green onions and enjoy!
Notes
- Use cold, cooked rice for the best texture.
- You can add other vegetables like peas or corn.
- Adjust the amount of soy sauce to your taste.
- Fresh crab meat can be used instead of canned.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg
