Crab Fried Rice
Fragrant jasmine rice tossed with sweet lump crab, bright herbs, and umami seasonings for a quick weeknight meal that tastes like a seaside stir-fry. Crisped rice edges, pops of lime, and a whisper of fish sauce make each bite lively and savory.
4 cup cooked jasmine rice, day-old, chilled
1 lb lump crab meat
3 tbsp vegetable oil
1 tbsp unsalted butter
2 large eggs, lightly beaten
3 clove garlic, minced
1 shallot, finely chopped
1 tbsp fresh ginger, minced
1 cup carrot, small dice
1 cup frozen peas, thawed
4 stalk scallions, thinly sliced, white and green separated
2 tbsp fish sauce
1 tbsp soy sauce, light or regular
1 tbsp oyster sauce
1 tsp sugar
1 tsp white pepper, or black pepper
1 lime, cut into wedges
¼ bunch cilantro, roughly chopped
1 tsp sesame oil
2 tbsp optional crispy shallots
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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