Fried Rice with Crab Meat and Scallions

Luxurious lump crab meat gently folds into smoky wok-fried rice with fragrant scallions and golden egg ribbons. This elegant Chinese fried rice delivers delicate sweetness, buttery texture, and irresistible wok hei in under 20 minutes—pure seafood comfort.

Why You’ll Love This Recipe

This crab and scallion fried rice transforms simple pantry staples into a restaurant-caliber masterpiece that feels like a celebration on any weeknight. Sweet, delicate crab stays tender and juicy thanks to the quick, high-heat wok method, while day-old rice achieves that coveted separated-grain texture with crispy edges. The scallions bring bright, oniony freshness that perfectly balances the richness, and silky egg ribbons add luxurious body without overpowering the seafood. It’s impressively fast yet sophisticated enough for date nights or entertaining—your guests will swear you ordered takeout from a high-end Cantonese spot. Leftovers reheat beautifully (if any survive), and the recipe scales effortlessly from solo dinners to crowd-pleasing banquets. Minimal ingredients, maximum flavor, zero fuss.

Recipe Tips and Tricks

• Cold Rice Essential → Day-old jasmine prevents gummy texture.
• High Smoke-Point Oil → Peanut or avocado for authentic wok hei.
• Prep Mise en Place → Everything ready before fire hits pan.
• Gentle Crab Fold → Add last to preserve lumps.
• Egg Ribbon Technique → Push rice aside, scramble in hot spot.
• Scallion Timing → Whites cook, greens finish fresh.
• Wok Toss Motion → Lift and flip, don’t stir aggressively.
• Final Sesame Drizzle → Off-heat for nutty aroma.

Yield: 4 Servings

Fried Rice with Crab Meat and Scallions

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Delicate crab and fresh scallions shine in golden, wok-charred fried rice—elegant Chinese comfort.

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Ingredients

• ¼ tsp sesame oil
• ¼ tsp white pepper
• 1 tbsp light soy sauce
• 1 tsp oyster sauce (optional)
• 2 cloves garlic, minced
• 2 tbsp neutral oil (peanut preferred)
• 3 large eggs, beaten
• 4 cups day-old jasmine rice, cold
• 6 scallions, thinly sliced (whites/greens separated)
• 8 oz lump crab meat, picked over
• Pinch of salt

Instructions

1. Prep Components → Chill rice, pick crab for shells, beat eggs, slice scallions—line everything up beside your wok station.
2. Heat Wok → Place over screaming-high flame until lightly smoking; add 1 tbsp neutral oil and swirl to coat.
3. Scramble Eggs → Pour beaten eggs into hot center; let set 10 seconds, then gently scramble into silky ribbons and push aside.
4. Aroma Base → Add remaining oil, then garlic and scallion whites—stir-fry 15 seconds until fragrant but not browned.
5. Rice Revival → Crumble cold rice into wok; toss vigorously to separate grains and coat with aromatic oil.
6. Season Simply → Drizzle soy sauce around edges; sprinkle white pepper and optional oyster sauce—toss to distribute evenly.
7. Wok Hei Magic → Spread rice in thin layer against hot surface; let sit 30 seconds for crispy edges, then flip.
8. Crab Luxury → Create well in center; add crab meat gently—fold rice over to warm through without breaking lumps.
9. Fresh Finish → Scatter scallion greens and sesame oil; one final gentle toss off heat to keep vibrancy.
10. Serve Immediately → Pile into warm bowls; admire the golden grains studded with pink crab and emerald scallions.

Notes

• Fresh crab is worth it—canned works in a pinch but drain well.
• Day-old rice is crucial; fresh rice turns mushy.
• Gentle folding preserves crab texture—treat it like gold.
• White pepper > black for authentic Chinese flavor.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 576Total Fat 19gSaturated Fat 4gUnsaturated Fat 14gCholesterol 191mgSodium 119mgCarbohydrates 74gFiber 2gSugar 1gProtein 28g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Lump Crab Meat → 8 oz fresh or pasteurized; hand-picked for sweetness.
• Day-Old Rice → 4 cups jasmine; cold and dry is non-negotiable.
• Scallions → 6 large; whites for cooking, greens for vibrancy.
• Eggs → 3 large; beaten for silky ribbons.
• Garlic → 2 cloves minced; subtle aromatic base.
• Soy Sauce → 1 tbsp light; enhances without darkening rice.
• Oyster Sauce → 1 tsp; optional umami boost.
• White Pepper → ¼ tsp; classic Chinese seasoning.
• Sesame Oil → ½ tsp finish; fragrant final note.
• Neutral Oil → 2 tbsp; high heat stability.

Variations and Substitutions

• Protein Upgrade → Lobster meat, shrimp, or bay scallops.
• Luxury Touch → Drizzle with hot crab butter or XO sauce.
• Veggie Boost → Sweet peas, diced carrots, or corn kernels.
• Low-Carb → Cauliflower rice; reduce cook time 2 minutes.
• Gluten-Free → Tamari + GF oyster sauce.
• Spicy Kick → Chili oil or white pepper boost.
• Breakfast Style → Top with furikake and nori strips.
• Brown Rice → For nuttier flavor and extra fiber.

Storage Options

• Refrigerator → Airtight container up to 2 days (seafood safety).
• Freezer → Not recommended—crab texture suffers.
• Reheating → Wok with splash water or microwave 60% power.

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