Crab and Chilli Fried Rice

Why You’ll Love This Recipe

• Bold and vibrant flavors from fresh crab, chilli, and ginger

• Quick and easy to prepare in just 20 minutes

• Packed with vegetables, protein, and carbs for a balanced meal

• A perfect combination of sweet, spicy, and savory flavors

• Gluten-free, making it suitable for a variety of diets

• A simple yet impressive dish that feels gourmet

• Customizable with your preferred level of spice

• Great for using up leftover rice

• Can be made with either fresh or canned crabmeat

• Light, satisfying, and filling with a delightful texture

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 teaspoons vegetable oil

• 1 small carrot, julienned or finely diced

• 3 spring onions, sliced (white and green parts separated)

• 1 red chilli, sliced

• 2 cloves garlic, crushed

• 2 teaspoons fresh grated ginger

• 2 tablespoons soy sauce

• 1 teaspoon dark soy sauce

• 300g (10.58oz) cooked chilled long grain white rice

• 1 large egg, beaten

• 4 tablespoons (¼ cup) frozen sweet corn

• 150g (5.29oz) crabmeat (fresh or canned)

• Salt and black pepper, to season

• 2 tablespoons sweet chilli sauce

Directions

1. Heat the vegetable oil in a large, deep frying pan or wok over medium-high heat.

2. Add the carrot and the white part of the spring onions. Fry for a couple of minutes until softened.

3. Add the red chilli, crushed garlic, and grated ginger. Stir-fry for about 1 minute to release the flavors.

4. In a separate bowl, toss the cooked rice with the soy sauce and dark soy sauce until evenly coated.

5. Add the coated rice to the pan and fry for a few minutes, breaking up any clumps. Continue stirring for even cooking.

6. Whisk the egg and pour it evenly over the rice. Let it set for about 20 seconds, then stir through the rice until combined.

7. Add the frozen sweet corn and crabmeat, carefully folding it into the rice mixture without breaking up the crab too much. Heat through.

8. Season with a pinch of salt and black pepper, to taste.

9. Sprinkle over the reserved green part of the spring onions for garnish.

10. Divide the fried rice between two bowls and drizzle with sweet chilli sauce before serving.

Servings and timing

This recipe makes 2 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• More spice: Add extra red chilli or a dash of hot sauce to increase the heat.

• Vegetarian version: Substitute the crab with tofu or tempeh for a plant-based alternative.

• More veggies: Add peas, bell peppers, or mushrooms for extra flavor and nutrition.

• Coconut rice: Try cooking the rice with coconut milk for a richer, tropical flavor.

• Add a fried egg: Top the fried rice with a fried egg for added richness and protein.

Storage/Reheating

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezer: Not recommended, as the texture may change with freezing and reheating.

• Reheat: Reheat in a pan or microwave. Add a splash of water or soy sauce to revive the texture and flavor.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute with brown rice, but note that it may take a bit longer to cook.

Can I use canned crabmeat?

Yes, canned crabmeat works perfectly for this recipe and is a convenient option.

How spicy is this dish?

The spice level is moderate, but you can adjust the amount of red chilli and sweet chilli sauce to suit your preference.

Can I use a different type of soy sauce?

Yes, you can substitute regular soy sauce for gluten-free soy sauce to make this dish gluten-free.

Can I make this dish ahead of time?

Fried rice is best served fresh, but you can prep the ingredients ahead of time and quickly cook the rice when you’re ready.

Can I add other proteins?

Absolutely! Shrimp, chicken, or even pork would work well in place of crab for a different twist.

Is it necessary to use chilled rice?

Using chilled rice helps prevent clumping and gives you that perfect fried rice texture. Fresh rice may be too soft and sticky.

What type of crab is best for this recipe?

Fresh crab is the best option, but canned crabmeat works just as well for a quicker meal.

How do I make this dish vegan?

To make it vegan, use a plant-based protein like tofu or tempeh instead of crab, and substitute the sweet chilli sauce with a vegan-friendly alternative.

Can I freeze this recipe?

It’s not recommended to freeze this fried rice, as the texture of the vegetables and crab may change upon reheating.

Conclusion

Crab and Chilli Fried Rice is a vibrant, flavorful dish that delivers a perfect balance of savory, sweet, and spicy flavors in every bite. With tender crabmeat, aromatic spices, and a touch of heat, this fried rice makes a fantastic main dish or side for any occasion. Quick, easy, and utterly delicious, it’s sure to be a hit at your table!

Crab and Chilli Fried Rice

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings
• Category: Main Course, Fried Rice
• Method: Stir-Frying
• Cuisine: Asian-Inspired
• Diet: Gluten Free

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Description

Crab and Chilli Fried Rice is a flavorful, quick-to-make dish that combines tender crabmeat, aromatic spices, and the perfect balance of savory, sweet, and spicy flavors. Ideal for a weeknight dinner or impressing guests, this easy fried rice recipe is packed with vibrant veggies and can be made gluten-free.

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Ingredients

2 teaspoons vegetable oil

1 small carrot, julienned or finely diced

3 spring onions, sliced (white and green parts separated)

1 red chilli, sliced

2 cloves garlic, crushed

2 teaspoons fresh grated ginger

2 tablespoons soy sauce

1 teaspoon dark soy sauce

300g (10.58oz) cooked chilled long grain white rice

1 large egg, beaten

4 tablespoons (¼ cup) frozen sweet corn

150g (5.29oz) crabmeat (fresh or canned)

Salt and black pepper, to season

2 tablespoons sweet chilli sauce

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Instructions

1. Prepare the Pan:

1. Heat vegetable oil in a large, deep frying pan or wok over medium-high heat.

2. Cook the Vegetables:

1. Add the carrot and the white part of the spring onions. Fry for 2 minutes until softened.

2. Add the red chilli, garlic, and ginger. Stir-fry for 1 minute to release the flavors.

3. Add the Rice:

1. Toss the cooked rice with soy sauce and dark soy sauce in a separate bowl until evenly coated.

2. Add the rice to the pan and stir-fry for a few minutes, breaking up clumps as you go.

4. Add the Egg:

1. Pour the beaten egg over the rice. Let it set for 20 seconds, then stir through until well combined.

5. Add Crab and Sweet Corn:

1. Add frozen sweet corn and crabmeat. Fold into the rice mixture without breaking the crab apart too much. Heat through.

6. Season and Serve:

1. Season with salt and black pepper. Garnish with the green part of the spring onions.

2. Drizzle sweet chilli sauce over the top before serving.

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Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.

Freezing: Not recommended as freezing may alter the texture of the vegetables and crab.

Make Ahead: Prepare all ingredients ahead of time and quickly stir-fry when you’re ready to serve.