Ditch the delivery and recreate your favorite takeout dish at home. Our crab fried rice recipe comes together in minutes, and is full of sweet and succulent lump crabmeat. It’s also fantastic with shrimp or scallops - or both! We love to gild the lily by topping with a fried egg.
Cannot be frozen.
2 Tablespoons sunflower or canola oil
2 cloves garlic, finely chopped
1 teaspoon fresh root ginger, peeled and minced or grated
3 cups cooked white rice, cold (leftover takeout rice is perfect for this recipe)
2 large eggs
1 teaspoon toasted sesame oil
2 cups cooked white crabmeat, picked over for shells
1 cup frozen peas, thawed
2 Tablespoons soy sauce
½ cup fresh Thai basil leaves, optional
freshly ground black pepper
Preheat a wok over high heat until hot.
Add the oil and swirl to coat. Add the garlic, ginger, and a pinch of salt, stir-frying until fragrant, about 30 seconds.
If needed, break up the rice with your hands before adding to the wok; stir-fry until warmed through, 2-3 minutes.
As the rice cooks, beat the eggs with the sesame oil and a pinch of salt and pepper in a small bowl.
Push the rice to the sides of the wok to create a large hole or pocket in the center; add the egg to the center and stir-fry until softly scrambled, 20-30 seconds.
Add the crab meat, peas, soy sauce, and basil leaves, if using. Cook and stir until the rice is piping hot and the crab meat is warmed through, 2-3 minutes.
Divide between bowls and serve straight away for best results.