Crab Fried Rice by Chef Andrew Zimmern

crab meat

🥗Healthier: shrimp

💰Cheaper: canned tuna

Shrimp is lower in calories, while canned tuna is budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more affordable.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu offers a plant-based alternative, while egg substitutes can be cost-effective.

Break the crab meat at the joints and coax it out with your fingers, ensuring to soak up any moisture with a towel.

Cut the crab meat into bite-sized pieces.

Heat a wok and add about 1 tablespoon of vegetable oil until it starts to smoke.

Add the cooked egg to the side of the wok and let it warm up.

Add minced ginger and garlic to the hot oil and sauté until gently browned.

Add the leftover rice to the wok, ensuring it gets coated in oil and crisps up.

Add larger pieces of scallion for flavor.

Season with a little white pepper, rice wine, sesame oil, and soy sauce.

Stir in precooked carrots, peas, crab meat, and the egg, mixing everything together until well combined.

Finish with bean sprouts and scallion tops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens