Crab Fried Rice Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat. When it shimmers, add the garlic, ginger, lemongrass, curry leaves, sausage, and curry powder and cook, stirring, for 5 minutes, or until very fragrant.
• Add the rice to the skillet and stir until all the rice is separated into grains. Cook, stirring occasionally, until the rice is hot, 2 to 3 minutes.
• Combine the soy sauce, sambal oelek, sugar, and a pinch each of salt and pepper in a small cup, then add it to the rice. Cook, stirring, for another minute.
• Pour the eggs over the rice and let them sit for about a minute. Stir the eggs into the rice and turn off the heat (you're not making scrambled eggs; you just want the eggs to make the rice creamy).
• Fold in the scallions and half of the crabmeat. Let sit for another minute. Taste the rice and season it with salt and pepper or more soy sauce.
• Spoon the rice onto a platter. Scatter the remaining crab and the cilantro over the top and garnish with the lime wedges. Set out a plate of lettuce leaves so you can spoon rice into the leaves, wrap, and enjoy.

Steps:

• Measure the dry rice; then rinse and drain it several times. Put it the rice, water, and salt in a medium pot. Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more.
• Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool. Add the oil to the bacon fat in the skillet and heat. Add the celery, bell pepper, and onion. Stir-fry until the onions are clear; then add the crab and cook until the crab begins to brown, another 5 to 10 minutes. Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined. Cover the mixture and simmer for at least 10 minutes. (If you'd like a meatier mixture, just use more crab and less rice.)

Steps:

• Prepare Spanish rice mix per the package instructions omitting the tomatoes.
• While rice cooks, sauté onions and bell peppers in a small amount of olive oil until soft and lightly caramelized.
• Add imitation crab, shrimp, and salad shrimp.
• Cook just until raw shrimp becomes opaque.
• Sprinkle mixture with half a teaspoon or so of Old Bay Seasoning.
• Combine cooked rice and seafood mixture.
• Add more Old Bay Seasoning, salt and pepper to taste.
• Enjoy!

Steps:

• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook for 5 minutes, until well blended.
• Stir in the egg until the rice is coated. Increase heat to high, and mix in the crab meat, green onions, and coriander.
• Continue cooking 2 to 5 minutes, until the crab is heated through.

Steps:

• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.

Steps:

• Mince garlic with salt. Heat oil in a wok and fry garlic until fragrant and beginning to colour. Crack in the egg, allowing the white to firm before scrambling. Add rice and turn down the heat. Fry gently, mixing and tossing. Season with pepper, sugar and light soy sauce: the rice should be well seasoned, but not too salty. Add spring onions and, after a moment, the crabmeat, reserving a little to sprinkle over the finished dish, along with coriander.

Steps:

• Place egg, 1 tablespoon butter, and 1/4 teaspoon kosher salt in a cold, nonstick skillet. Place over medium-low heat and stir with a silicone spatula. Continue stirring until egg starts to set, then becomes a soft scramble with just a little bit of liquid left. Transfer to a bowl and set aside.
• Melt 4 tablespoons butter in a wok over high heat. Add mushrooms, 1/2 teaspoon kosher salt, and pepper; saute for 2 minutes. Add white parts of green onions plus garlic; saute until mushrooms are browned, about 2 minutes.
• Add 4 tablespoons butter plus soy sauce to the wok. Break up the leftover rice and add; stir-fry until rice is warmed through and evenly coated with the sauce, about 3 minutes. Add scrambled egg and green parts of the green onions; toss to mix everything. Taste and season with more salt if needed. Divide onto serving plates.
• Melt 3 tablespoons butter over low heat in a saucepan. Add crabmeat and toss gently, avoiding breaking up the lumps, until heated through, about 2 minutes. Spoon crabmeat onto each plate and garnish with chives.

Steps:

• Heat the oil in a wok or frying pan until.
• Add the chili, spring onion, garlic and ginger and fry until fragrant.
• Add the rice, peas, egg, crab and pak choi then warm through for 1 or 2 minutes.
• Remove from the heat and stir through the basil and lime.
• Spoon immediately into a bowl and garnish with a little basil and spring onion.