Fried Rice with Crab and Peas

This fried rice with crab and peas takes only 20 minutes to make, especially if you have some leftover steamed or Chinese takeout white rice. 

It makes a great lunch or dinner with a salad. The ingredients are easy to find and the dish is a lot of fun to make. 

I used a carbon steel wok to make this dish, but a large skillet would work too. What's so nice about the wok is that it develops a nonstick finish when you use it over time, but you can still use it with very high heat, unlike most nonstick pans.

Ingredients for This Stir-Fry:

Rice: The best rice to use is leftover long grain white rice, either steamed or boiled. I made the rice a day in advance and put it in the refrigerator overnight. You can also pick up extra rice the next time you order Chinese take-out. Stick it in the fridge to use later. Another option is to pick up the ready-made rice often available in the grocery store. 

For the Sauce: Soy sauce, rice vinegar, sesame oil, sugar, and white pepper. 

Aromatics: Minced garlic, minced ginger, and thinly sliced green onions. 

Peas: Use frozen peas. There is no need to thaw them. 

Egg: The egg is included in the stir fry similar to Yang Chow Fried Rice, where the egg is stirred in raw and coats the rice to add a fluffy texture. You don't cook the egg separately and then add it back to the finished dish. 

Fresh or Canned Lump Crab Meat: You can also substitute imitation crab (surimi), especially since lump crab meat is super expensive right now. I've made it both ways. 

To Make This Stir-Fry:

Making a stir-fry goes very quickly. The secret for success is to have your ingredients pre-mixed, lined up, and ready to go. I even use a digital timer for each step because many are just a minute or two. 

Combine the sauce ingredients in a small bowl. In another bowl, whisk the eggs together. In a third small bowl, combine the minced ginger, minced garlic, and thinly sliced scallions. Also, have the rice and crab ready, each in separate bowls. 

Next, stir fry the aromatics for just a few seconds before adding the rice. Stir fry the rice for about three minutes. Form a well in the center and then add the eggs. Begin stir frying to incorporate them into the rice. 

Then, add the crab, peas, and the sauce mixture and stir fry for two to three minutes. 

Make-Ahead and Leftovers:

While this Fried rice is best when freshly made, you can make it in advance and reheat it right before serving without losing much in quality. 

Store leftovers in an air tight container in the refrigerator. 

Sunday Funday!

This week the Sunday Funday group is sharing recipes for rice dishes. Our host is Mayuri's Jakoni! 

•  Arroz de Pato by Culinary Cam 
•  Bhuga Chawal by Mayuri's Jikoni 
•  Cheesy Rice by Amy's Cooking Adventures 
• Crab Sushi Bowl by A Day in the Life on the Farm 
•  Crispy Rice Cereal Brittle by A Messy Kitchen 
• Fried Rice with Crab and Peas by Karen's Kitchen Stories 
• Hubble Bubble Pumpkin Rice Pot by Food Lust People Love 
• Varicha Bhat by Sneha's Recipe  

Fried Rice with Crab and Peas

Yield: 4 to 6 servings

Author: Karen Kerr

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

This fried rice with crab and peas takes only 20 minutes to make, especially if you have some leftover steamed or Chinese takeout white rice. 

Ingredients

• 1/4 cup soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon white pepper
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon minced ginger
• 3 cloves of garlic, minced
• 3 green onions, thinly sliced
• 4 cups steamed white rice
• 2 eggs, beaten
• 8 ounces (by weight) of crab meat
• 1 cup frozen peas

Instructions

1. Mix the soy sauce, vinegar, sesame oil, sugar, and white pepper in a small bowl.
2. Heat a wok on high heat until hot and add the oil.
3. Add the ginger, garlic, and green onions and stir for about 5 to 10 seconds and then quickly add the rice and stir fry for about 5 minutes over medium heat.
4. Make a well in the center of the rice to expose the bottom of the pan, and add the eggs and quickly stir fry until cooked through.
5. Add the crabmeat, peas, and sauce and stir fry for about 3 more minutes. Transfer to a serving bowl or plate and serve.

Nutrition Facts

Calories

268

Fat (grams)

7 g

Sat. Fat (grams)

1 g

Carbs (grams)

35 g

Fiber (grams)

2 g

Net carbs

33 g

Sugar (grams)

2 g

Protein (grams)

14 g

Cholesterol (grams)

70 mg

https://www.karenskitchenstories.com/2013/09/fried-rice-with-crab-and-peas.html

Karen's Kitchen Stories

stir-fry, crab, rice

Main dish

Chinese

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Adapted from Williams Sonoma: Food Made Fast Asian.