Crab Fried Rice Recipe

Prepare rice

If you haven't already, cook long-grain jasmine rice and chill thoroughly (preferably made a day ahead). Use a light, slightly dry texture — 3 cups cooked rice for this recipe. Break up any clumps with your hands or a fork so the grains separate.

Heat a large wok or heavy-bottomed skillet over high heat until hot. Add 1 tablespoon neutral oil and swirl.

Scramble eggs

Beat 2 large eggs lightly with a pinch of salt. Add the 2 tablespoons vegetable oil to the wok (or a separate nonstick pan) and pour in eggs. Quickly scramble until just set but still moist, then transfer eggs to a plate and set aside.

Warm the crab

Return the wok to high heat, add remaining 1 tablespoon vegetable oil. Add the crab meat and toss for 30–45 seconds just to warm through and remove excess moisture. Season lightly with a pinch of white pepper and 1/8 tsp salt while warming. Transfer crab to a bowl and set aside.

In the now-hot wok add the remaining neutral oil if needed. Add minced garlic, ginger and the white parts of the scallions and sauté 20–30 seconds until fragrant but not browned.

Add the diced half onion and cook 1–2 minutes until softened and translucent.

Add the thawed peas and carrots and stir-fry 1 minute until warmed through.

Add the chilled cooked rice to the wok. Spread it across the surface and let it sit undisturbed 20–30 seconds to allow some grains to dry and get lightly toasted. Then stir and toss to combine with the aromatics.

Stir the sauce together in a small bowl: 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1/2 tsp fish sauce, 1/4 tsp white pepper and 1/2 tsp salt. Pour evenly over the rice and continue stir-frying, tossing so the rice is evenly coated and colored, about 1–2 minutes.

Return the warmed crab and scrambled eggs to the wok. Gently fold them into the rice, being careful not to break up the crab lumps. Cook another 1–2 minutes until everything is heated through and well combined.

Taste and adjust seasoning: add a little more soy or a pinch more salt if needed. Stir in the sliced green parts of the scallions.

Turn off the heat, drizzle with an extra 1/4 teaspoon sesame oil if you like, garnish with chopped cilantro (optional) and serve immediately with lime wedges on the side.