Crab Fried Rice
Restaurant-quality fried rice loaded with sweet crab meat, eggs, and crisp vegetables. A satisfying one-pan meal ready in minutes.
Instructions
- 1
Heat 1 tablespoon oil in a wok or large skillet over high heat. Add beaten eggs and scramble quickly. Remove and set aside.
- 2
Add remaining oil to the wok over high heat. Add white parts of green onions and garlic, stir-fry 30 seconds.
- 3
Add cold rice, breaking up any clumps. Spread in an even layer and let sit 30 seconds to get slightly crispy, then toss.
- 4
Add peas and continue stir-frying for 2 minutes.
- 5
Gently fold in crab meat and the scrambled eggs.
- 6
Drizzle soy sauce and fish sauce around the edges of the wok. Toss everything together.
- 7
Remove from heat, add sesame oil and white pepper, and toss. Serve topped with green onion greens.
Chef's Tips
- Cold, day-old rice is essential—fresh rice will turn mushy.
- High heat is key to getting the signature wok hei (breath of the wok).
- Add the crab last and toss gently to avoid shredding it.
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