Crab Fried Rice Recipe: A 20 Minute Weeknight Dinner

Some nights you need dinner on the table fast and you still want it to taste like you tried. This crab fried rice recipe does exactly that. It comes together in about 20 minutes with rice you likely already have and a handful of pantry staples. If you liked how simple our healthy carnitas recipe was for busy weeknights, this one follows the same idea. Minimal ingredients, maximum flavor, done before you would even get delivery to your door.

What You’ll Get From This Recipe

• A full dinner in about 20 minutes, start to finish
• A way to use up leftover rice instead of tossing it
• A protein packed meal that does not require a long grocery list
• Simple swaps if you want to stretch the recipe further

What You Need

Serves 3 to 4

• 3 cups cooked and cooled rice (day old rice works best)
• 8 ounces lump crab meat, picked over for shell
• 2 large eggs, lightly beaten
• 3 tablespoons neutral oil, divided
• 1/2 cup diced onion
• 1/2 cup frozen peas and carrots
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

How To Make It

Start with cold rice. Freshly cooked rice turns mushy in the pan. If you are using rice made the same day, spread it on a baking sheet and let it cool in the fridge for 20 minutes before you start.

Scramble the eggs first. Heat 1 tablespoon of oil in a large skillet or wok over medium high heat. Pour in the eggs, scramble until just set, then remove them to a plate.

Cook the vegetables. Add the remaining oil to the pan. Add the onion, peas and carrots, and garlic. Cook for 2 to 3 minutes until the onion softens.

Add the rice. Push the vegetables to one side, add the rice, and break up any clumps with your spatula. Let it sit undisturbed for a minute so it can pick up some color, then toss everything together.

Fold in the crab and eggs. Add the crab meat and scrambled eggs back into the pan. Stir in the soy sauce and sesame oil. Toss gently so you do not break up the crab too much.

Finish and serve. Taste and adjust with salt and pepper. Top with sliced green onions and serve right out of the pan.

Quick Tips

• Lump crab meat holds its texture best. Claw meat works too and is usually cheaper. Save that money!
• If your rice is fresh instead of day old, rinse it briefly to remove extra starch before cooking.
• A wok distributes heat more evenly than a flat skillet, which makes it easier to get that slightly crisped rice texture without burning.
• Leftovers keep well in the fridge for up to 3 days. Reheat in a hot pan rather than the microwave to keep the texture from going soft.

Watch It Made

A Few Easy Swaps

If crab is not available or is out of budget that week, imitation crab works in a pinch. Shrimp is another easy swap if you want to keep the seafood angle. For a heartier version, add a diced bell pepper or swap the peas and carrots for whatever vegetables need to be used up.

This recipe is built to fit into a busy week without asking much of you. If you are looking for another simple dinner that follows the same approach, the healthy carnitas recipe is worth adding to your rotation too.