Crab Fried Rice
Recipe GLPR1ab5ddd5494baa
A savory and aromatic fried rice dish featuring lump crab meat, jasmine rice, and eggs, seasoned with garlic, soy sauce, and oyster sauce. This quick and satisfying meal comes together in a hot wok, with a bright finish from fresh lime juice and green onions.
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Ingredients
1 cup jasmine rice, uncooked
2 large eggs
2 teaspoons low-sodium soy sauce
2 tablespoons vegetable oil
3 garlic cloves, minced
6 ounces lump crab meat
1/2 tablespoon oyster sauce
2-3 tablespoons low-sodium soy sauce
¼ Juice from 1/4 lime
2 tablespoons chopped green onion, divided
1/4 teaspoon white pepper
Directions
Cook the jasmine rice according to package directions, being careful not to overcook. The grains should be separate and fluffy. Allow the rice to cool before using, or use chilled leftover rice.
In a small bowl, whisk together the eggs and 2 teaspoons of soy sauce until well combined. Set aside.
Heat the vegetable oil in a large wok or wide skillet over medium heat until shimmering.
Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant.
Add the lump crab meat to the wok and stir-fry for about 1 minute, breaking up any large pieces gently while keeping the meat as intact as possible.
Add the cooked rice to the wok and stir-fry, breaking up any clumps and mixing everything together for about 2 minutes until the rice is heated through.
Push the rice mixture to one side of the wok, creating an empty space on the other side. Pour the whisked egg mixture into the empty space and let it sit without stirring for about 30 seconds until it begins to set.
Using a spatula, scramble the eggs gently, then mix them thoroughly throughout the rice until evenly distributed.
Add the oyster sauce, 2-3 tablespoons of soy sauce, and white pepper to the rice. Toss everything together until well combined and the rice is evenly coated.
Remove from heat. Add 1 tablespoon of the chopped green onion and squeeze the lime juice over the entire dish. Toss gently to combine.
Transfer to a serving dish and garnish with the remaining tablespoon of chopped green onion. Serve immediately.
