Crab & Chicken Fried Rice Recipe

Use chilled cooked rice

Ensure jasmine rice is cooked at least a few hours earlier or overnight and chilled. Break up any clumps with a fork so grains are loose before frying.

Prepare chicken

Slice the chicken breast into small bite-sized pieces (about 1/2-inch). Season lightly with 1/4 tsp salt and a pinch of white pepper.

Cook chicken

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the chicken in a single layer and stir-fry 3–4 minutes until cooked through and lightly golden. Remove chicken to a plate and set aside.

Scramble eggs

Add 1/2 tablespoon vegetable oil to the hot wok. Beat the two eggs lightly with a pinch of salt. Pour eggs into the wok and scramble quickly until just set but still moist. Transfer eggs to the same plate as the chicken.

Add crab later

Keep the cooked crab meat ready to add near the end of frying so it warms through but does not overcook and become rubbery.

Prep aromatics and veg

Thinly slice green onions, dice the tomato (seeds removed if desired), mince garlic, and thaw peas & carrots if frozen. Slice cucumber and chop cilantro for garnish.

Sauté aromatics and vegetables

Return the wok to medium-high heat and add the remaining 1/2 tablespoon vegetable oil. Add minced garlic and diced onion and stir-fry 30–45 seconds until fragrant and translucent. Add the peas and carrots and continue to stir-fry 1–2 minutes until warmed. Push vegetables to the side of the wok.

Combine tomato

Add the diced tomato to the center of the wok and stir 30–45 seconds just to heat and slightly soften; this preserves some tomato texture in the rice.

Fry rice with sauces

Add the chilled jasmine rice to the wok in handfuls, breaking up any clumps. Increase heat to high and stir-fry 2–3 minutes so rice gets hot and starts to take on color. Drizzle in light soy sauce, oyster sauce, fish sauce, and sesame oil evenly over the rice. Stir and toss continuously to coat the grains, about 1–2 minutes.

Finish with proteins and seasoning

Return the cooked chicken and scrambled eggs to the wok and fold into the rice. Gently fold in the crab meat, taking care not to break large pieces. Add white pepper and remaining 1/4 tsp salt (adjust to taste). Stir-fry another 1–2 minutes until everything is heated through and well combined.

Taste and adjust seasoning (additional soy or salt if needed). Remove from heat, stir in sliced green onions, then transfer to a serving platter. Garnish with chopped cilantro and cucumber slices on the side. Serve hot.