Crab Fried Rice

Introduction

This crab fried rice comes together in about 15 minutes and uses canned crab, so you’re not hunting for fresh seafood. The fish sauce, garlic, and chilli build a savory base, while the bean sprouts and scallion add brightness and texture to the cooked rice.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 5

Ingredients

• 5 tbsp olive oil
• 2 cloves garlic, minced
• 2 cloves red onion, sliced
• 150 g bean sprouts, soaked in hot water
• 2 big red chilli, cut into small pieces
• 2 cans (200 g) crab, drained
• 3 scallion, cut into 1 cm pieces
• 1 plate (500 g) cooked rice
• 2 tbsp fish sauce
• 1 tbsp salt
• 1 tbsp black pepper

Instructions

1. Stir fry the crab in the 5 tbsp oil for 1 minute. Remove from the heat, and reserve.
2. Heat the remaining oil, and use to stir fry the garlic, red onion, scallion, and red chillies for 1 minute until fragrant.
3. Add the fried crab and bean sprouts. Stir until the crab changes color.
4. Add the rice, fish sauce, salt, and black pepper. Stir until well-mixed.
5. Serve hot.

Variations

Swap the crab for shrimp: Use 250 g fresh shrimp, peeled and deveined. They cook at the same speed and give you a slightly sweeter, firmer texture.

Add egg for richness: Scramble 2 beaten eggs in the oil before adding garlic, then proceed as written. The egg coats the rice grains and adds protein.

Use white or green onion instead of scallion: If scallion isn’t available, white onion or green onion work the same way—cut into similar pieces and add with the garlic.

Increase the chilli heat: Use 3 red chillies or add a pinch of cayenne pepper at the end if you prefer more spice.

Stir in cashews or peanuts: Toast 50 g unsalted cashews or peanuts separately and fold them in just before serving for crunch.

Tips for Success

Use day-old cooked rice, not fresh: Hot rice will clump and steam rather than fry. Chill your rice in the fridge for at least 2 hours (or overnight) so each grain stays separate and absorbs the fish sauce evenly.

Don’t skip the reserved oil step: Frying the crab separately for 1 minute locks in its flavor and lets the garlic and aromatics build their own base without the crab cooking out. The color change in step 3 tells you everything is combined and hot.

Drain the bean sprouts well: After soaking in hot water, squeeze them gently in a kitchen towel to remove excess moisture. Wet sprouts will release steam and make your rice soggy.

Taste before serving: Fish sauce is salty and strong—add it, stir well, taste, and adjust salt and pepper to your preference rather than guessing.

Storage and Reheating

Keep leftovers in an airtight container in the fridge for up to 3 days. The rice will firm up as it cools, which is normal.

FAQ

Can I use frozen crab instead of canned?

Yes. Thaw 200 g frozen crab meat, drain it well, and use it in place of canned. The cooking time stays the same.

What if I don’t have fish sauce?

Fish sauce carries the umami backbone of the dish. In a pinch, use 1 tbsp soy sauce plus ½ tbsp rice vinegar to approximate the salty-savory note, though the flavor will shift slightly.

Why does the recipe call for soaking the bean sprouts in hot water?

Hot water softens them slightly and removes raw vegetable bite while keeping them crisp. If you skip this, they’ll be crunchy but raw-tasting. Drain them thoroughly so they don’t add unwanted moisture to the fried rice.

Can I make this vegetarian?

You’d need to replace the crab and fish sauce. Omit the crab, add 150 g cooked chickpeas or tofu cubes in step 1, and swap the fish sauce for soy sauce plus ½ tbsp rice vinegar. The dish will taste different but still work as fried rice.