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Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice for an endlessly satisfying dish that’s sure to become a family favorite!
Reasons You’ll Love This Recipe
- Irresistible Flavors: Crab fried rice is the perfect blend of convenience and indulgence! With tender lump crab meat, garlic, soy sauce, and a hint of zesty lime juice, every bite bursts with an incredible taste.
- A Cinch to Make: This quick and easy recipe is great for busy weeknights when you crave a delicious, homemade meal without any hassle.
- Better than Takeout: Pair this dish with some tasty Asian sides like vegetable dumplings or egg rolls for a divine takeout experience in your own home. To keep things a bit lighter, try this Asian ramen salad.
Fantastic Fried Rice Recipe
I LOVE fried rice! And my blog can back that up! I have lots of recipes and variations on the classic. I recently found out that crab meat is an excellent source of protein. It has a similar amount of protein per gram as other meats but is lower in fat. I knew I had to make a recipe using crab meat and wanted to stick to my go-to comfort food, fried rice!
Ingredients Needed for Crab Fried Rice
How to Make Crab Fried Rice
Make mealtime a breeze with this easy crab-fried rice recipe! With the extra protein from the crab meat, this dish works as the main course, or you can serve it as a side to an Asian-inspired meal!
- Cook the Veggies: Preheat a large skillet or wok to medium heat, then add the sesame oil, onion, and carrots. Cook until tender.
- Add Garlic: Add the garlic and saute for 30 seconds until fragrant.
- Stir-Fry: Add the cooked white rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. If you like your rice to be more crispy and golden, you can cook it longer.
- Scramble the Eggs: Create a hole in the middle of the rice and veggie mixture, then add the slightly beaten eggs. Using a spatula, scramble the eggs as they cook. Once cooked, you can then mix the eggs into the rice mixture.
- Add: Season with onion powder, salt, and pepper, then add the drained crab meat to the wok. Stir to combine. Then, stir in the soy sauce and squeeze the juice of a lime. Toss to combine. Garnish with green onions and lime wedges, and enjoy!
Crab Fried Rice Variations
If you love crab, this recipe for crab fried rice is an easy and delicious way to get your crab fix! You get to add, delete, and switch up the ingredients to make it your own.
- Can I add more veggies? Yes! Load it up with all the veggies! Try adding diced peppers, sautéed mushrooms, or zucchini. I also love using broccoli, cabbage, green beans, or sugar snap peas. Just clean out your fridge and add all that veggie goodness!
- What kind of rice can I use? Substitute brown rice or quinoa for the white rice if you desire. You can even make this with cauliflower rice for a low-carb option.
- Protein: If you don’t love canned crab, cook fresh crab yourself before adding it in! This fried rice recipe is a great base for any protein option! Substitute the crab for bacon, ham, chicken, or tofu.
Storing Leftovers
This crab-fried rice makes the best leftovers for lunch! It’s a hearty and packed with protein. Make a big batch to store for leftovers and serve with crispy air fryer egg rolls or these chicken potstickers on the side! My kids love it when we have leftovers!
- In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.
- To Reheat: Reheat individual portions in the microwave. Heat in 1- minute intervals, stirring in between should do the trick!
More Delicious Crab Recipes
If you love the flavor of crab as much as I do, be sure to check out all my crab recipes! Here are a few family favorites that are easy and taste amazing!
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Preheat a large skillet or wok to medium heat. Add the 2 tablespoons sesame oil, ⅓ cup chopped onion, and 1 cup shredded carrots. Cook until tender.
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Add 1 teaspoon minced garlic and saute for 30 seconds until fragrant.
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Add the 3 cups cooked rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. Cook longer if you like crispy and golden rice.
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Create a hole in the middle of the rice and veggie mixture and pour 2 eggs, slightly beaten into the middle. Using a spatula, scramble the eggs as they cook. Once cooked, mix the eggs into the rice mixture.
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Add the drained 1 (6-ounce) can lump crab, to the wok and stir to combine. Stir in 2-3 tablespoons soy sauce, and the juice of 1 lime, into the fried rice. Toss to combine, then season with ½ teaspoon onion powder, ¼ teaspoon Kosher salt, and ¼ teaspoon cracked black pepper.
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Garnish with 2 tablespoons green onionsand enjoy!
Calories: 280kcalCarbohydrates: 41gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 82mgSodium: 706mgPotassium: 246mgFiber: 2gSugar: 3gVitamin A: 5504IUVitamin C: 9mgCalcium: 50mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This story originally appeared on TheRecipeCritic
