Best 2 Tangy Crab Fried Rice Recipes

Indulge in a tantalizing culinary journey with our tangy crab fried rice, a harmonious blend of succulent crab meat, fluffy rice, and an explosion of flavors. This delectable dish tantalizes your taste buds with a vibrant combination of sweet, sour, and savory notes, leaving you craving more with every bite. Embark on a culinary adventure as we unveil the secrets behind this irresistible dish, exploring variations such as the classic Cantonese-style crab fried rice, the aromatic Thai crab fried rice, and the fiery Szechuan crab fried rice. Each recipe offers a unique interpretation of this beloved dish, promising an unforgettable gastronomic experience.

Let's cook with our recipes!

CRAB FRIED RICE

Crab Fried Rice image

As a young chef just starting out in New York, I had limited time and money. One of my favorite things to do on my rare days off was to Rollerblade down to Chinatown and explore the amazing ingredients in the markets. While I was there, I would usually get a bowl of fried rice, which was warm, comforting, and filling. In those days, I couldn't afford to get it with a luxe ingredient like crab--I added that later on. By including it in a simple bowl of fried rice, I'm reminded how one special ingredient can make an ordinary dish extraordinary.

Provided by Marcus Samuelsson

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

6 tablespoons olive oil
4 garlic cloves, chopped
One 1/2-inch piece ginger, peeled and minced
2 stalks lemongrass, finely chopped (see Cook's Note)
4 fresh curry leaves (optional; see Cook's Note)
1/2 cup diced Chinese duck sausage or dry Spanish chorizo
2 teaspoons curry powder
2 cups cooked jasmine rice
1/4 cup soy sauce, plus more as needed
2 teaspoons sambal oelek (see Cook's Note)
Pinch of sugar
Kosher salt and freshly ground black pepper
4 large eggs, beaten
6 scallions, cut into 1/2-inch pieces
8 ounces jumbo lump crabmeat, picked over to remove any shell or cartilage
2 tablespoons chopped fresh cilantro
2 limes, quartered
Boston, Bibb, or iceberg lettuce

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.

CRAB FRIED RICE

Crab Fried Rice image

This fried rice is very easy and so popular for Thai and Chinese. Try this recipe and you'll find it is very nice taste. Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!

Provided by Karnjana

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

⅔ cup uncooked long grain white rice
1 ⅓ cups water
3 tablespoons vegetable oil
2 medium onions, cut into wedges
3 cloves garlic, chopped
½ tablespoon white sugar
2 teaspoons salt
1 egg, beaten
¼ pound cooked crabmeat
3 green onions, chopped
1 tablespoon chopped cilantro
½ cucumber, sliced
1 lime, sliced

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.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.4 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 1294 mg, Sugar 5 g

Tips:

Use day-old rice: Day-old rice is less moist and will not clump together as easily, resulting in a better-fried rice.
Prepare your ingredients in advance: Chop all your vegetables and measure out your ingredients before you start cooking. This will help you to save time and make the cooking process smoother.
Use a large wok or skillet: A large wok or skillet will allow you to spread the rice out evenly and cook it quickly and evenly.
Heat your wok or skillet over high heat: High heat will help the rice to get a nice golden brown color and will prevent it from sticking to the pan.
Don't overcrowd the pan: Cook the rice in batches if necessary. Overcrowding the pan will make the rice clump together and steam instead of fry.
Season the rice to taste: Add soy sauce, fish sauce, and other seasonings to taste. You can also add a squeeze of lime juice or a pinch of chili flakes for extra flavor.
Garnish the rice with fresh herbs and vegetables: Fresh herbs, such as cilantro or basil, and vegetables, such as green onions or shredded carrots, add a pop of color and flavor to the fried rice.

Conclusion:

Tangy crab fried rice is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With its combination of tangy crab meat, savory vegetables, and fluffy rice, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to enjoy crab, give this tangy crab fried rice a try. You won't be disappointed!