Cooking Lucid
Crab Fried Rice
Fragrant wok-fried rice loaded with lump crab meat, egg, scallions, and a touch of sesame oil. Restaurant-quality seafood fried rice in 20 minutes.
Prep 10 min
Cook 10 min
Total 20 min
Serves 4
Ingredients
Step 1 — Prep
- 4 cups cooked white rice (day-old, cold)
- 8 oz lump crab meat
- 3 eggs (beaten)
- 3 tbsp vegetable oil
- 3 green onions (sliced)
Step 2 — Season
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 1 tsp sugar
Instructions
- 1
Scramble eggs
Heat 1 tbsp oil in a wok over high heat. Scramble eggs until just set, break into pieces, and remove.
- 2
Fry the rice
Add remaining oil. Stir-fry rice 2–3 minutes until grains separate. Add soy sauce, oyster sauce, sugar, and white pepper. Toss well.
- 3
Add crab
Gently fold in crab meat and scrambled egg. Drizzle sesame oil, top with green onions. Serve immediately.
Nutrition per serving: 380 cal · 22g protein · 48g carbs · 12g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
