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.

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:

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

2. Cook the Vegetables:

Add the carrot and the white part of the spring onions. Fry for 2 minutes until softened.
Add the red chilli, garlic, and ginger. Stir-fry for 1 minute to release the flavors.

3. Add the Rice:

Toss the cooked rice with soy sauce and dark soy sauce in a separate bowl until evenly coated.
Add the rice to the pan and stir-fry for a few minutes, breaking up clumps as you go.

4. Add the Egg:

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:

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

6. Season and Serve:

Season with salt and black pepper. Garnish with the green part of the spring onions.
Drizzle sweet chilli sauce over the top before serving.

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.