Crab Fried Rice
Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice.
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!
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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