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Crab Fried Rice

To save time, include an extra order of rice when you take out Chinese food or make a double batch one night, reserving half for later use. Microwave the rice just until warm and use it for making fried rice.

Ingredients:

  • 1/4 cup soy sauce
  • 1 1/2 Tbs. rice vinegar
  • 1 tsp. Asian sesame oil
  • 1/2 tsp. sugar (optional)
  • Pinch of freshly ground white pepper
  • 2 Tbs. corn or peanut oil
  • 1 Tbs. minced fresh ginger
  • 3 garlic cloves, minced
  • 3 green onions, thinly sliced
  • 4 cups steamed white rice, warm
  • 2 eggs, beaten
  • 1/2 lb. fresh lump crabmeat, picked over for shell fragments
  • 1 cup frozen petite peas

Directions:

Make the sauce
In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar and white pepper and stir to dissolve the sugar.

Stir-fry the rice
Heat a wok or large nonstick fry pan over high heat until very hot and pour in the corn oil. Add the ginger, garlic and green onions and stir-fry until fragrant, about 5 seconds. Add the rice and stir-fry until the rice is hot, about 5 minutes.

Create a small well in the middle of the rice, exposing the bottom of the wok. Add the eggs to the well and immediately stir-fry to incorporate them into the rice. Once the eggs are cooked through, add the crabmeat, peas and sauce, and stir-fry until well combined and heated through, 2 to 3 minutes. Transfer to a platter and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).