Crab and Chilli Fried Rice
Crab and Chilli Fried Rice is a quick, fiery, and satisfying dish that brings together tender crab meat, fragrant jasmine rice, garlic, and a spicy chili punch. Perfect for weeknight dinners or an elevated lunch, this recipe is packed with flavor and comes together in under 30 minutes.
Ingredients
- 2 cups cooked jasmine rice preferably cold or day-old
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 small red chili finely chopped (adjust to taste)
- ½ small onion finely diced
- ½ cup cooked crab meat fresh, canned, or imitation
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce optional for extra umami
- 1 egg lightly beaten
- 2 scallions sliced
- Juice of 1/2 lime
- Fresh cilantro for garnish
- Lime wedges and extra chili for serving (optional)
Instructions
- Prep your ingredients:
- Chop and measure everything before starting. This dish comes together quickly, so it helps to have all your components ready to go.
- Sauté the aromatics:
- Heat oil in a large wok or skillet over medium-high heat. Add garlic, chili, and onion, and sauté for 1–2 minutes until fragrant and soft.
- Add the crab:
- Stir in the crab meat and cook for another 1–2 minutes, breaking it up gently. Don’t overmix—lumps of crab are a good thing!
- Cook the egg:
- Push everything to one side of the pan and pour the beaten egg into the empty space. Let it cook undisturbed for about 30 seconds, then scramble and mix it in with the crab mixture.
- Fry the rice:
- Add the cooked rice to the pan. Stir-fry everything together, breaking up clumps and making sure the rice is heated through.
- Season and finish:
- Add soy sauce and fish sauce (if using), and toss to coat. Stir in the sliced scallions and a squeeze of lime juice. Cook for 1–2 more minutes, then remove from heat.
- Garnish and serve:
- Serve hot, garnished with fresh cilantro and lime wedges. Add more chopped chili if you like it extra spicy!
Notes
- For best results, use cold day-old rice to avoid mushy texture.
- You can substitute crab with shrimp or tofu for a variation.
- Adjust spice level by using more or fewer chilis, or add chili flakes or hot sauce.
- Great for using up leftover rice and pantry staples.