With just a handful of simple ingredients and 20 minutes, you can whip up a delicious Crab Fried Rice that combines the sweetness of lump crab meat with the savory goodness of fried rice. Enjoy this easy rice dish for a quick weeknight meal when you need something satisfying and delicious!

Adding crab to fried rice is a brilliant idea that brings a touch of luxury and richness to this simple meal. The delicate sweetness of the crab meat complements the savory flavors of the rice and enhances the overall taste. This crab fried rice is a great blend of flavors that will keep you full and satisfied.

The best part about this recipe is that it can be prepared in just 20 minutes, making it great for those busy weeknights when you have little time to spare. It requires simple ingredients that are readily available, and the steps are incredibly straightforward, even for home chefs.

Whether you’re looking to whip up a delicious dinner in no time or impress guests with an elegant Asian-inspired meal, this easy crab fried is a go-to recipe for any occasion!

If you love the flavor of crab, be sure to try my famous Crab Cakes, Crab Cake Sliders, Crab Linguine or this delicious Crab Dip.

Why You’ll Love This Recipe

  • Crab fried rice recipe combines the convenience of a quick meal with the indulgence of succulent lump crab meat, creating a dish that is both satisfying and luxurious.
  • From the fragrant garlic, umami-rich soy sauce, and zesty lime juice, each bite of this crab fried rice is packed with a unique flavor.
  • The ease and simplicity of this recipe make it a perfect option for busy weeknights when you want a delicious homemade meal without spending hours in the kitchen.
  • Whether you’re a seafood lover or simply enjoy exploring new flavors, this crab fried rice is a delightful way to elevate your dining experience with Asian-inspired flair.

Ingredients You’ll Need

  • Avocado Oil – Provides a neutral flavor, allowing the ingredients to be stir-fried without overpowering their flavors.
  • Minced Garlic – Adds a wonderfully aromatic and savory note to the dish, infusing the fried rice with its distinctive flavor.
  • Cooked Rice (cold) – Using cooked and cooled rice is essential for fried rice as it prevents the grains from sticking together. It also adds a pleasant chewy texture and acts as the base for the dish.
  • Soy Sauce – Gives a rich umami flavor that enhances the taste of the fried rice and adds depth of flavor.
  • Sesame Oil – Brings a nutty and fragrant element to the fried rice.
  • Rice Wine Vinegar – Adds a subtle tanginess to the dish and provides a hint of acidity.
  • Egg – Adds a velvety texture to the fried rice, coating the grains.
  • Fresh Lump Crab Meat – The star ingredient of this recipe and brings a delicate sweetness and a tender texture to the fried rice.
  • Scallions & Cilantro – Provides a fresh contrast to the richness of the other ingredients.
  • Lime Juice – Adds a refreshing citrusy tang to the fried rice, brightening up the flavors.
  • Salt & Pepper – Used to enhance the overall taste of the dish.
  • Hot Sauce or Chili Sauce – Served alongside the dish to add a spicy kick and an extra layer of flavor for those who enjoy a bit of heat in their meals.

How To Make Crab Fried Rice

Sauté the garlic, rice, soy sauce, sesame oil and rice vinegar.
Gently stir in the egg, then fold in the crab.
Garnish with scallions and cilantro
Serve immediately and enjoy.

Prep ingredients: This dish comes together quickly, so it’s best to have all of your ingredients prepped beforehand.

Cook and season the rice: To a large skillet, add the avocado oil and heat on medium-high for 1-2 minutes. Quickly cook the garlic for 30 seconds, then add the leftover cold rice. Stir fry until warm, then add the soy sauce, sesame oil, and rice wine vinegar and mix until well combined. 

Add the egg: Use a spatula to press the rice flat in the pan until it covers the whole surface. Pour the egg on top of the rice and gently stir until it fully coats it. Add the crab meat and stir until fully warmed.

Garnish and serve: Stir in the chopped scallions, cilantro, and lime juice, then adjust the taste with salt and pepper. Plate and serve with a side of hot sauce or chili oil. Enjoy!

Recipe Tips

  • Use day-old cooked rice or chilled leftover rice for the best results. Cold rice is drier and less sticky, allowing it to absorb the flavors of the other ingredients more easily and resulting in a better texture.
  • Make sure to heat the skillet or wok before adding the oil and garlic. This prevents the garlic from burning before the oil reaches the desired temperature.
  • Flatten the rice in the pan and let it cook undisturbed for a minute or two after adding the seasonings. This technique allows the rice to develop a slightly crispy texture on the bottom.
  • Gently stir the beaten egg into the rice, ensuring that it coats the rice evenly. To achieve a more authentic texture, avoid scrambling the egg too vigorously as you want it to create small pockets of cooked egg throughout the fried rice.
  • For the best presentation, add the fresh lump crab meat towards the end of the cooking process. This ensures that the crab meat remains tender and doesn’t get overcooked.

Variations

  • Shrimp Variation: Swap out the crab meat for an equal amount of peeled and deveined shrimp. Sauté the shrimp briefly in the skillet before adding the rice, following the rest of the recipe as directed.
  • Vegetarian: For a vegetarian version, omit the crab meat and add an assortment of your favorite stir-fried vegetables. Bell peppers, snap peas, carrots, and mushrooms are all great choices.
  • Spicy Kick: If you crave some heat, incorporate finely chopped Thai bird’s eye chilies or red pepper flakes into the dish. Add them along with the garlic to infuse the oil with spiciness. Adjust the amount according to your spice tolerance.
  • Pineapple Twist: Add diced fresh pineapple to the fried rice. The sweet and tangy flavors of pineapple complement the savory elements beautifully. Stir in the pineapple cubes along with the crab meat towards the end of cooking, allowing them to heat through.

Storing & Freezing

Storing: Transfer the crab fried rice to an airtight container and refrigerate it. It will keep well for up to 3-4 days. When reheating, add a splash of water or additional soy sauce to refresh the flavors and prevent the rice from drying out.

Freezing: Transfer cooled fried rice to a freezer-safe container or freezer bag, ensuring all the air is squeezed out. The rice can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat it in a skillet or microwave until heated through. Add a little soy sauce or oil if needed to revive the flavors. Note that the texture of the rice may change slightly after freezing, but the taste will still be delicious.

FAQ

Can I use other types of rice for this recipe?

Yes, you can use other types of rice, such as jasmine or brown rice, but keep in mind that the texture and cooking time may vary.

Can I substitute crab meat with imitation crab?

I don’t recommend imitation crab meat as the texture and flavor will be different.

Can I make this recipe gluten-free?

To make this recipe gluten-free, ensure that you use gluten-free soy sauce or tamari. Make sure to check your other ingredients for gluten containing ingredients.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

20 Minute Crab Fried Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laney Schwartz
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese

Description

With just a handful of simple ingredients and 20 minutes, you can whip up a delicious Crab Fried Rice that combines the sweetness of lump crab meat with the savory goodness of fried rice. Enjoy this easy rice dish for a quick weeknight meal when you need something satisfying and delicious!


Ingredients

Scale
  • 3 tablespoons avocado oil
  • 4 cloves garlic, minced
  • 2 cups cooked (and cooled) white rice (leftover rice is best)
  • ¼ cup soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 egg, beaten
  • 8 oz fresh lump crab meat
  • 2 scallions, chopped
  • ¼ cup chopped cilantro
  • 1 lime, juiced
  • Salt and pepper to taste
  • Hot sauce or Chili oil for serving

Instructions

  1. Prep all of your ingredients because this dish comes together quickly.
  2. Heat a large skillet over medium high heat for 1-2 minutes.
  3. Add the oil and minced garlic and cook for 20-30 seconds until fragrant.
  4. Add the cooled, cooked rice and stir fry until rice is warmed through and combined with the garlic. Add the soy sauce, sesame oil, rice wine vinegar and mix until well combined.
  5. Press the rice flat into the pan until it covers the surface. Pour the cracked egg on top of the rice and gently stir it through until it coats the rice.
  6. Add the crab and stir until warmed through.
  7. Stir in the chopped scallions, cilantro and lime juice. Add salt and pepper to taste. Serve with hot sauce or chili oil.