Crab Fried Rice
Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor!
Servings: 4 people
Ingredients
- 2 tablespoons sesame oil
- ⅓ cup chopped onion
- 1 cup shredded carrots
- 1 teaspoon minced garlic
- 3 cups cooked rice
- ½ teaspoon onion powder
- ¼ teaspoon Kosher salt
- ¼ teaspoon cracked black pepper
- 2 eggs, lightly beaten
- 1 (6-ounce) can lump crab, drained
- 2-3 tablespoons soy sauce, more or less to taste
- 1 lime, juiced
- 2 tablespoons green onions chopped, optional
Instructions
- Preheat a large skillet or wok to medium heat. Add the 2 tablespoons sesame oil, ⅓ cup chopped onion, and 1 cup shredded carrots. Cook until tender.
- Add 1 teaspoon minced garlic and saute for 30 seconds until fragrant.
- Add the 3 cups cooked rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. Cook longer if you like crispy and golden rice.
- Create a hole in the middle of the rice and veggie mixture and pour 2 eggs, slightly beaten into the middle. Using a spatula, scramble the eggs as they cook. Once cooked, mix the eggs into the rice mixture.
- Add the drained 1 (6-ounce) can lump crab, to the wok and stir to combine. Stir in 2-3 tablespoons soy sauce, and the juice of 1 lime, into the fried rice. Toss to combine, then season with ½ teaspoon onion powder, ¼ teaspoon Kosher salt, and ¼ teaspoon cracked black pepper.
- Garnish with 2 tablespoons green onionsand enjoy!
Notes
Storing Leftovers
- In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.
- To Reheat: Microwave individual portions. Heat in 1- minute intervals, stirring in between, should do the trick!
Nutrition
Calories: 280kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 706mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5504IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg
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