Crab Fried Rice

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Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Side Dish

Cuisine: American

Keyword: crab fried rice recipe, crab rice, fried rice with crab

Servings: people

Author: Alyssa Rivers

Ingredients

2 tablespoons sesame oil
⅓ cup chopped onion
1 cup shredded carrots
1 teaspoon minced garlic
3 cups cooked rice
½ teaspoon onion powder
¼ teaspoon Kosher salt
¼ 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

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.
Add 1 teaspoon minced garlic and saute for 30 seconds until fragrant.
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.
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.
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.
Garnish with 2 tablespoons green onionsand enjoy!

Notes

Storing Leftovers

In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.
To Reheat: Microwave individual portions. Heat in 1- minute intervals, stirring in between, should do the trick!

Nutrition

QR code

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