Fragrant rice packed with delicious crab flavor without the fishy taste. This Thai-inspired crab fried rice recipe is easy to put together and the delicate flavors will make a great meal or can be a wonderful addition too.
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Fried rice makes a perfect meal or can be an excellent side dish. This recipe comes together in under 20 minutes using day-old rice. We make this ahead of time using a Slow Cooker Rice recipe.
In addition to the rice, we use canned crab which is so affordable and available at most grocery stores. The green onions and red peppers, along with the flavorful sauces, will turn ordinary rice into a culinary masterpiece.
If you enjoy recipes with rice, try this Mexican Rice. It is vegan-friendly and has loads of Tex-Mex flavors. If seafood is more what you are craving, this Seafood Pasta Salad is sure to become a favorite.
Reasons to Love
- Quick and Easy. This crab fried rice comes together in under 20 minutes. Using pre-cooked rice combined with canned crab meat, peppers, egg, spices, and fragrant sauces, this meal is perfect for a busy weeknight. It also is a great lunch option too.
- Flavorful. Between the sweetness of the crab meat combined with the umami of the spices and sauces in the crispy fried rice you won't be able to put down your fork. This dish burst with lots of flavors.
- Versatile. This dish can be a full filling meal or a wonderful side to add too. It pairs very well with this Shrimp and Broccoli Stir-Fry. You can also swap out a few ingredients so see the variations section of the post for ideas. You can customize it to your liking.
Ingredients
It's important to use day-old rice. You'll want to make a double batch of rice the day before you plan to make it. That way, you'll have some to enjoy and reserve the rest for this recipe.
Here are the ingredients you'll need to create this unique rice dish:
- Cooked white rice - Made easily in the slow cooker to use the next day.
- Canned crab meat - An affordable and accessible seafood option that makes this rice stand out. You can use lump crab meat if you prefer.
- Red bell pepper - A small pepper chopped will be used.
- Egg - Adds wonderful texture and protein to the dish.
- Green onions - Chopped green onions (or scallions) are used in the dish and also as a garnish.
- Sauces - Soy and Worcestershire will be used to give the rice the Thai flavors.
- Lemon juice - This helps give the dish that citrus splash of flavor mixed in with the sauces.
- Spices - Minced garlic, salt and ground black pepper blend well to bring out the flavors of this dish. White pepper can be used instead of black.
- Oil for frying/stir-fry - Peanut, canola or sesame oil are all types that can be used for frying.
Scroll down to the recipe card for quantities used.
Instructions
Once you've gathered all the ingredients, it's time to grab your skillet and get cooking. To make the fried rice, simply follow these easy step-by-step instructions.
In a large shallow bowl, separate the leftover rice with a fork. Set aside.
Briskly beat egg in a bowl. Pour egg over heated large skillet with oil. Cook scrambled egg with a spatula or spoon until soft and fluffy, about 1 to 2 minutes. Transfer scrambled egg into a small bowl. Set aside.
In the same heated skillet with oil, saute bell peppers for 1 minute. Add crab meat, sprinkle salt and pepper. Pour Worcestershire sauce and squeeze some lemon juice. Stir fry for 2 to 3 minutes, turn off the heat and transfer to a plate. Set aside.
In the same heated skillet with oil, saute garlic until fragrant but not burnt. Add the cooked rice and drizzle some soy sauce. Stir fry until soy sauce is evenly distributed.
Add in scrambled egg and crab mixture. Stir fry for another minute until crab meat is warmed through.
Add green onions and continue to stir fry for 20 to 30 seconds. Turn off the heat and transfer to a serving plate. Garnish with the remaining green onions. Serve immediately.
Hint: Canned crab meat is already cooked, and it can be delicate. To preserve the texture and flavor, avoid stirring the crab meat too much during the cooking process. Always add the meat towards the end of the stir-frying, and gently fold it in to prevent it from breaking into small pieces when distributing it through the fried rice.
Variations
You can easily change up the recipe to suit your own preferences. Here are some things you can try:
- Shrimp. This can become a shrimp fried rice if you don't have canned crab meat. You can use fresh shrimp or canned.
- Rice. This dish is traditionally made with day old jasmine rice but you can also use day old basmati or even brown rice.
- Sauces. If you don't have Worcestershire sauce on hand, you can use sesame oil in place. The flavors will be a little different but still very delicious.
- Vegetables. Green peppers, onions, and shredded carrots all can be used if you are looking to add more vegetables. You can even add some sliced cucumber.
The shrimp and peppers from leftover shrimp skewers are great to toss into the rice, too.
Tips
Top tip: Sauté finely chopped or grated fresh ginger and minced garlic in a bit of oil until fragrant. This step infuses the oil with aromatic flavors that will permeate the entire dish. It provides a robust and savory foundation for the fried rice, enhancing the overall taste of the crab meat and other ingredients. Adjust the quantities based on your preference and be sure not to burn them to maintain their optimal flavor.
- Gradually add in the ingredients to the skillet. This helps not only with the texture of the fried rice but also helps bring out all the flavors of each ingredient.
- Store the meat in the refrigerator upon opening. You should consume canned crab meat within 2-3 days after opening. It also needs refrigeration to preserve once opened.
- Some canned crab meat requires refrigeration before opening. Please read your labels.
- You must break apart the cooked rice so clumps don't form. You can do this by using a fork, but you can use a potato masher or bare hands as an alternative.
- We used a large skillet to cook this crab fried rice recipe. However, a wok works best when cooking stir-fried dishes due to the more evenly distributed heat.
Serving suggestions
You can serve crab fried rice as a main dish or side dish. The rich, sweet crab meat mixed in with crispy fried rice and the umami flavors of the sauces come together nicely.
If you want to add a finishing touch, drizzle sesame oil, lime juice, or a splash of rice vinegar on top. It will add a layer of brightness and acidity. A drizzling of fish sauce tastes great, too.
The rice pairs well with Shrimp and Broccoli Stir Fry or Black Pepper Chicken Stir Fry. It also goes so well with a side salad like Broccoli Slaw.
Storage
Place any remaining fried rice in an airtight container and store in the refrigerator. Consume within 2 to 3 days.
FAQs
What gives crab fried rice it's wonderful taste?
The crispiness comes from it being a day old combined with the oil from the pan. The variety of vegetables, spices, sauces, and sweetness from the crab all give this rice a boost with unique flavors.
What oils can you use for frying crab fried rice?
You can use peanut oil, canola oil, or sesame oil when frying up rice.
Why should I use day old rice to cook with? Can I cook with freshly made rice?
Freshly cooked rice has a lot of moisture and, therefore, will not cook up as well as day-old rice that has lost some moisture. Fresh rice does not cook up as crispy, and that is why day-old rice is recommended.
Related Recipes
Want to try more seafood recipes for one or two people? Here are a few more dishes you can try:
- Easy crab rangoon dip served with fried wontons is a tasty appetizer.
- Seafood pasta salad is a terrific dish to pack for lunch or a picnic.
- Skillet shrimp scampi is perfect for busy weeknights.
- Seafood pot pie looks gourmet but is simple to prepare.
- Bang bang shrimp blends fried shrimp into a creamy sauce.
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Recipe
Crab Fried Rice
Ingredients
- 2 cups day old cooked white rice
- ½ cup canned cooked crab meat 4 ounces
- ¼ cup chopped red bell pepper small
- 1 large egg
- 2 cloves minced garlic
- 2 tablespoons chopped green onions reserve 1 teaspoon
- 1 teaspoon soy sauce
- ½ teaspoon Worcestershire sauce
- ½ teaspoon freshly squeezed lemon juice
- ¼ teaspoon ground black pepper
- oil for frying and stir fry
- pinch of kosher salt
Instructions
- In a large shallow bowl, separate rice with a fork. Set aside.
- Briskly beat egg in a bowl.
- Pour egg over heated large skillet with oil. Cook scrambled egg until soft and fluffy, about 1 to 2 minutes. Transfer scrambled egg into a small bowl. Set aside.
- In the same heated skillet with oil, sauté bell peppers for 1 minute. Add crab meat, sprinkle salt and black pepper. Pour Worcestershire sauce and squeeze some lemon juice. Stir fry for 2 to 3 minutes, turn off the heat and transfer to a plate. Set aside.
- In the same heated skillet with oil, sauté garlic until fragrant but not burnt. Add the cooked rice and drizzle some soy sauce. Stir fry until soy sauce is evenly distributed.
- Add in scrambled egg and crab mixture. Stir fry for another minute until the crab meat is warmed through.
- Add green onions and continue to stir fry for 20 to 30 seconds. Turn off the heat and transfer to a serving plate. Garnish with the remaining green onions. Serve immediately.
Sage Scott
A delicious way to use up the leftover rice that was in the fridge — without creating more leftovers! So yummy!
Jere Cassidy
I never had success with fried rice, but the tip for using the day old rice did the trick. Why didn't I now this before? This is great for using some extra veggies I have in the fridge.
Tam
My husband and son love this recipe!!!!!!!!!!!!!!
Lisa MarcAurele
Love it! Thanks for sharing!