Crab Fried Rice Recipe

Prepare rice ahead

Cook jasmine rice according to package directions (use slightly less water for drier grains). Spread on a rimmed sheet pan to cool, then chill at least 2 hours or overnight. Use 4 cups of cooked, chilled rice for this recipe.

Scramble eggs

Whisk 3 eggs with a pinch of salt. Heat a large wok or wide skillet over medium-high heat and add 1 teaspoon neutral oil. Pour eggs in, let them set briefly, then scramble lightly until about 80% cooked. Transfer eggs to a bowl and set aside.

Gently toss the lump crab meat with 1 teaspoon toasted sesame oil and a pinch of salt to season. Keep refrigerated until ready to add; crab will be added near the end to retain texture and delicate flavor.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons neutral oil and 1 tablespoon unsalted butter. When butter foams and the oil shimmers, add the diced onion and sauté 1–2 minutes until translucent.

Add the minced garlic, grated ginger, and the white portions of the sliced green onions. Stir-fry 30–45 seconds until fragrant, being careful not to burn the garlic.

Add the thawed peas and carrots (or fresh diced carrots) and stir-fry 1–2 minutes until just tender. Push the vegetables to one side of the wok to create space for the rice.

Increase heat to high. Add the chilled rice to the cleared side of the wok in clumps; use the spatula to break up clumps and toss rice with the vegetables. Spread rice into a single layer for a few seconds to let it 'sear,' then continue tossing.

Combine 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 1/4 teaspoon white pepper and 1/2 teaspoon sugar in a small bowl. Drizzle this mixture evenly over the rice and stir-fry rapidly for 1–2 minutes until rice is evenly colored and heated through.

Taste and adjust seasoning: add up to 1/2 teaspoon kosher salt if needed. Add the scrambled eggs back into the wok and fold gently to distribute.

Turn heat to medium-high. Add the seasoned lump crab meat and carefully fold it into the rice just until warmed through (30–45 seconds). Avoid overworking the crab to keep large flakes intact.

Drizzle 1 teaspoon toasted sesame oil over the finished rice and add the green parts of the sliced scallions. Give a final gentle toss to combine flavors.

Transfer to a serving platter. Top with optional crispy shallots or fried garlic and cilantro if using. Serve with lime wedges on the side for brightening each portion.