This Thai-inspired crab fried rice is packed with savory crab flavor without tasting overly fishy. It's easy to prepare, with delicate flavors that make it a great meal on its own or a simple addition to a larger spread.
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Fried rice is one of those meals I turn to when I have leftover rice in the refrigerator and want to put it to good use. This recipe comes together in under 20 minutes, which makes it especially handy for a quick lunch or dinner. I often prepare the rice ahead of time using my slow cooker rice recipe so it's ready when I need it.
For this version, I use canned crab because it's affordable, convenient, and easy to keep on hand. I've found that the green onions, red peppers, and sauces add plenty of flavor while still allowing the crab to stand out. It's an easy way to turn day-old rice into a meal without needing a long list of ingredients.
When I have extra rice to use, my Mexican rice is another simple option with plenty of Tex-Mex flavor. For another seafood dish, I like to make this seafood pasta salad when I want something easy that can be served as a meal or side.
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 - 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.
Beat egg in a bowl cook in heated skillet with oil until soft and fluffy. Transfer scrambled egg into a small bowl. Set aside.
In the same skillet, sauté bell peppers for 1 minute. Add crab meat along with salt and pepper. Pour Worcestershire sauce and squeeze in 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, 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 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 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 made with white rice, but you can use day old jasmine rice, basmati, or 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 delicious.
- Vegetables. Green peppers, onions, and shredded carrots all can be used if you are looking to add more vegetables. You can also add some sliced cucumber.
The shrimp and peppers from leftover shrimp skewers are great to toss into the rice, too.
Tips
Top tip: Get the skillet hot before adding the rice. A well-heated pan helps the rice fry quickly and develop lightly crisp edges instead of becoming soft.
- Drain the canned crab thoroughly. Extra liquid can make the fried rice steam rather than fry. I'd even lightly blot the crab with a paper towel if it seems especially wet.
- Use a wide pan when possible. More surface area lets the rice make contact with the hot pan, which helps with browning and keeps it from steaming.
- Don't add too much soy sauce. Canned crab has a delicate flavor, so additional soy sauce can easily overpower it and make the rice overly salty.
- Taste before adding extra salt. The crab, soy sauce, and Worcestershire sauce all contribute saltiness, and canned crab brands can vary quite a bit.
- Let the rice sit briefly between stirs. Instead of constantly moving it around, leave it against the hot skillet for 20 to 30 seconds at a time to encourage a little browning.
- Cook in batches if doubling the recipe. Overcrowding the skillet traps moisture and makes it harder to get the fried texture you want.
- Prep everything before heating the skillet. The recipe cooks quickly, so having the vegetables, sauces, crab, and egg measured and ready makes it much easier to avoid overcooking anything.
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, fresh lemon 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.
Storage
Place any remaining fried rice in an airtight container and store in the refrigerator. Consume within 2 to 3 days.
FAQs
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.
You can use peanut oil, canola oil, or sesame oil when frying up 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.
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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 says
A delicious way to use up the leftover rice that was in the fridge — without creating more leftovers! So yummy!
Jere Cassidy says
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 says
My husband and son love this recipe!!!!!!!!!!!!!!
Lisa MarcAurele says
Love it! Thanks for sharing!
Barbara says
I use rice often as a side and usually have plenty of day old on hand, but I've read that you can fake it by spreading out freshly cooked rice on a sheetpan to cool and then refrigerating it for 30 minutes.
Lisa MarcAurele says
That's a good tip to know. Thanks for sharing Barbara!
Lucy says
I can never get canned crab to taste better than a can. Is there a recipe particular brand or something you do to make it taste better?
Lisa MarcAurele says
Canned crab can have a noticeable canned flavor! Try draining it well, giving it a gentle rinse, and patting it dry before cooking. In this fried rice, the lemon juice, garlic, green onions, and a little Worcestershire sauce help brighten the flavor. If that canned taste still comes through for you, go ahead and use refrigerated lump crab from the seafood section.