Crab Fried Ricez
Ingredients
- 3 cups cooked white rice, day-old preferred
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 1/2 cups lump crab meat, picked over for shells
- 3 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
- 2 eggs, beaten
- 1/2 cup diced white or yellow onion
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- Salt to taste
Instructions
- Heat a large skillet or wok over medium-high heat. Add the vegetable oil and let it shimmer before adding anything.
- Add the diced onion and cook for 2 minutes until softened. Add the minced garlic and stir for 30 seconds, being careful not to burn it.
- Push the onion and garlic to the side of the pan. Pour in the beaten eggs and scramble them gently until just barely set, then mix into the onion and garlic.
- Add the cold cooked rice. Break up any clumps with a spatula and press the rice against the pan. Let it sit undisturbed for about 1 minute to develop slight crispiness on the bottom.
- Pour in the soy sauce and oyster sauce. Toss everything together until the rice is evenly coated. Add the peas and stir to combine.
- Add the butter and stir it through the rice.
- Gently fold in the crab meat, being careful not to break up the lumps. Cook for about 2 minutes, just until the crab is warmed through.
- Remove the pan from heat. Drizzle sesame oil over the top, add the sliced green onions, and give everything one final gentle toss. Taste and adjust salt or white pepper as needed. Serve immediately.
Notes
Always add the crab meat last and fold it in gently — it only needs 2 minutes to warm through. Overworking it in the pan breaks up the lumps and makes the texture rubbery. Cold day-old rice is strongly recommended for the best results.