Crab Fried Rice

A home-wok crab fried rice with safely chilled rice and fully set egg.

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Serving suggestion; use cooked crab meat and safely chilled rice as directed.

Method

5 clear steps

1
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
2
Break up cold rice while it remains refrigerated. Check cooked crab for shell fragments and beat the eggs in a separate bowl. Never use rice that sat out overnight.
3
Heat half the oil over medium-high heat. Scramble eggs until fully set, then move to a clean bowl. Add remaining oil, garlic, ginger and scallion whites; stir for 30 seconds.
4
Add rice and stir-fry in a thin layer, breaking up clumps, for about 4–6 minutes. Add crab, soy sauce and pepper; toss gently until rice and crab are steaming and reach 74°C / 165°F.
5
Return cooked egg and add scallion greens. Toss briefly and serve immediately. Reheat rice only once; cool any untouched leftovers promptly.

Tips, changes and questions from people who cooked this recipe.

General

A home-wok crab fried rice with safely chilled rice and fully set egg.

Loading kitchen…

Serving suggestion; use cooked crab meat and safely chilled rice as directed.

5 clear steps

1
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
2
Break up cold rice while it remains refrigerated. Check cooked crab for shell fragments and beat the eggs in a separate bowl. Never use rice that sat out overnight.
3
Heat half the oil over medium-high heat. Scramble eggs until fully set, then move to a clean bowl. Add remaining oil, garlic, ginger and scallion whites; stir for 30 seconds.
4
Add rice and stir-fry in a thin layer, breaking up clumps, for about 4–6 minutes. Add crab, soy sauce and pepper; toss gently until rice and crab are steaming and reach 74°C / 165°F.
5
Return cooked egg and add scallion greens. Toss briefly and serve immediately. Reheat rice only once; cool any untouched leftovers promptly.