Use 3 cups of cooked long-grain white rice that has been cooked earlier and chilled in the refrigerator. Break up any large clumps with a fork so the grains are separated — this prevents clumping in the wok.

Prepare rice

Mix the soy sauce, oyster sauce, fish sauce, sesame oil, and white pepper in a small bowl and set aside. This is the seasoning sauce you'll add near the end.

If using fresh lump crab meat, gently pick through to remove any shell pieces. If using canned, drain well and gently flake to keep some larger pieces intact. Set aside in a small bowl.

Prepare crab

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Whisk 2 eggs lightly with a pinch of salt. Pour eggs into the hot pan, tilt to spread into a thin sheet, let set about 30–45 seconds, then gently scramble until just cooked but still soft. Remove eggs to a bowl and set aside.

Scramble eggs

Heat the remaining 2 tablespoons vegetable oil in the wok over high heat until shimmering and very hot but not smoking.

Add the diced shallot (or onion) and cook, stirring, for about 1 minute until softened. Add the minced garlic and finely minced ginger and cook 20–30 seconds until fragrant, stirring constantly to prevent burning.

Add the scallion whites and the peas and carrots. Stir-fry 1–2 minutes until vegetables are heated through and the scallion whites start to soften.

Increase heat to high. Add the chilled broken-up rice to the wok and spread into an even layer. Let it sit undisturbed for 20–30 seconds to dry slightly, then stir-fry, tossing and pressing to break any remaining clumps, for 1–2 minutes until the rice is heated through.

Pour the seasoning sauce evenly over the rice. Stir and toss quickly to coat the rice and vegetables evenly. Taste and adjust seasoning with a pinch of salt if needed.

Add the flaked crab meat and gently fold it into the rice just to warm through — 1 to 1.5 minutes. Avoid over-stirring to keep crab lumps intact.

Return the cooked scrambled eggs to the wok, breaking them into bite-sized pieces as you add. Toss gently to distribute eggs throughout the rice.

Turn off the heat. Drizzle the teaspoon of sesame oil over the rice and add the sliced scallion greens. Give a final gentle toss.

Transfer the crab fried rice to a serving platter. Garnish with chopped cilantro or parsley and toasted sesame seeds if using. Serve immediately with lime wedges on the side to squeeze over if desired.

long-grain white rice (cooked, chilled)

vegetable oil

sesame oil

soy sauce (light)

oyster sauce

fish sauce

white pepper

fresh lump crab meat (picked free of shells) or canned crab, drained

large eggs

shallot or small yellow onion (finely diced)

garlic cloves (minced)

scallions (green parts separated from whites; thinly sliced)

frozen peas and carrots (thawed) or fresh peas and diced carrot

fresh ginger (very finely minced)

lime (optional, cut into wedges)

fresh cilantro or parsley (chopped, optional)

toasted sesame seeds (optional)

salt

Crab Fried Rice

Make Crab Fried Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Crab Fried Rice Recipe

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