Crab Fried Rice

This Crab Fried Rice is so simple but very tasty with natural bouquet from crab kernel and impressiveness from eggs. It is great for everyday meals equally well as special occasions .

One of the foremost dishes we tried after moving second to Saigon was crab fry rice. In Vietnam, it is called “ cơm chiên cua “. soon after that, we got to try it in Siem Reap ( and I think Thai cuisine besides has this cup of tea ).

Reading: Crab Fried Rice

The fry rice was delectable on both occasions, but we couldn ’ metric ton help thinking there was so fiddling cancer kernel in the restaurant versions. That was why we felt obliged to make it at home, so that we could shower the fry rice with delectable pieces of gripe meat and eggs .

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What Types Of Crab Meat to Use

Crab kernel is the star topology of the serve indeed the higher the quality, the tastier the result. You can use refrigerated canned cancer kernel at grocery stores. however, if you can find live crab, you ’ re in for a process : ) .
It is a little more time consuming with alive crabs since you will need to steam them and pick out the kernel. In reappearance, you are rewarded with impertinently organize crab meat that retains its full bouquet .

The kernel from unlike types of cancer has some differences in flavors and texture. I like to use blue crab, mud crab or dungeness crab. I think snow crab may work excessively. You can besides mix different types for more diverseness .
If you use mud crab or dungeness crab, having crab crackers is a must to pick the kernel. here ’ s a lead on how to clean steam crab before picking the meat if you need more details .

What Types Of Rice to Use

A good electrocute rice cup of tea has the grains barely clump together while still retaining the shape and soft-chewy texture. The rice shouldn ’ thymine be mushy at all. That ’ randomness why I like to use long-grain rice (such as jasmine rice) that is day-old and refrigerated .

What if there’s no leftover rice? In this case, I will cook some fresh rice in my rice cooker, utilizing its Quick fudge serve. Once clock time is up, open the rice cooker and let all the steam melt. Spread the rice thinly on a plate or tray to cool them a little more, and then either chill in the refrigerator or deep-freeze if you need to cook soon .

Other Ingredients

here are other ingredients you ’ ll want :

eggs
aromatics: garlic and scallion.
seasonings: fish sauce and soy sauce. Since crab meat has a delicate flavor, be light on the seasonings to let its natural flavors shine.
salt, pepper and oil

If you want, you can mix the fried rice with some satiate sauce for extra inflame and flavors .

Cooking Tips for Crab Fried Rice

Achieving the perfect texture for fry rice can be difficult at home since home kitchens don ’ t have high power stoves like restaurant kitchens. To help with this, I powerfully recommend using less water when cooking the rice in your rice cooker, about 10-15 %. You can even do 20 %, though that ’ s a spot excessively dry for my preference .
The following thing you can do is frying small batches of rice and working very quickly. Stir and toss constantly, and be generous with the amount of oil. Please find detail instructions in the recipe circuit board below .

More Rice Recipes

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This Crab Fried Rice is so simple but surprisingly tasty with natural sweetness from crab meat and richness from eggs. It is great for daily meals as well as special occasions.

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Prep Time:

minutes

Cook Time:

minutes

Servings:

people

Calories:

335

kcal

writer :Sophie

Ingredients

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2 cups cooked rice ( day-old, refrigerated, about 10.5-12 oz )
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1/2 teaspoon salt ( to taste )
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2 tablespoons cooking oil, divided
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3-4 bombastic eggs, beaten
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1½ tablespoons thinly slice scallions, white parts
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1 tablespoon minced garlic, divided
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¾-1 cup cancer meat ( about 5-5.5 oz. See Notes if using live crab )
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1 teaspoon fish sauce ( to preference )
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1½-2 teaspoons soy sauce, divided ( to taste )
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1-2 tablespoons

Read more: How To Become a Chef Without Going To Culinary School

thinly slit scallions, green parts
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black pepper

Instructions

In a shallow plate, mix rice with ½ teaspoon salt and 1½ teaspoon of oil. While doing this, use your fingers to break up the rice.
Place a wok or pan over medium heat and add about 1 teaspoon of oil. Then add the beatened eggs, swirl and scramble briefly and remove from the heat while the eggs are still soft and a little runny. Transfer to a plate and set aside.
Heat another teaspoon oil in the same pan and add the white parts of scallions. Sauté briefly until fragrant, then add half of the garlic and also sauté briefly until fragrant.
Add crab meat, stir and cook for about 15 seconds and then add 1 teaspoon of fish sauce and ½ teaspoon of soy sauce. Stir and cook until crab meat is heated through and smells delicious, another 15-20 seconds or so. Transfer to a plate and set aside.
Heat the remaining oil in the pan and add the remaining garlic. Sauté briefly until fragrant and then increase the heat to medium high. Add rice, stir and toss constantly to break up the rice for about a minute. Add the remaining soy sauce and continue to stir and fry for another 1-2 minutes.
Add crab meat to the pan, stir and cook for 30-40 seconds to distribute the crab meat and let the flavors fuse. Then add scrambled eggs, break up the eggs into small bits and toss quickly with the rice for a few seconds.
Sprinkle the green parts of scallions and black pepper, give everything a stir to combine then transfer to serving plates immediately. Serve hot with some extra soy sauce on the side.

Video

Notes

You can toss the fried rice with some satiate sauce before serving for extra inflame and flavors .
If you have prison term, using live crabs will make the fry rice even tastier. For this recipe, you will need about 2 medium crab. You can place them in the deep-freeze for about an hour to put them to sleep, then steam for 15-18 minutes. Pick the kernel and discard the blast .
I frequently use mud crabs and blue crabs. Dungeness crabs works big and I think snow crab may work besides. You can besides use a combination for some varieties in textures and flavors. The proportion of crab louse kernel to rice is customizable .
I recommend using long-grain rice ( such as jasmine rice ) that is day-old and refrigerated. When cooking the rice, use 10-15 % less water than you normally use .
If you don ’ t have leftover rice, cook some fresh rice. Once meter is up, open the rice cooker and let all the steam evaporate. Spread the rice thinly on a plate or tray to cool them a little more, and then either frisson in your refrigerator or in the deep-freeze if you need to make the smasher soon .