Crab Fried Rice

Crab Fried Rice

Remember my Health Chicken Fried Rice recipe (search my Food tab)? Well, I put a spin on it with this Crab Fried Rice creation. It is super easy for seafood lovers, and it is definitely a hit for my family. This also makes the perfect leftovers.


  • 8 oz crab meat (I use Handy Crab Cake Combo from Food Lion)
  • 4 cups basmati rice (I use the Minute instant rice)
  • 5 eggs (tailor the amount to your liking)
  • 1/2 cucumber (sliced)
  • 1/2 a sweet Vidalia onion
  • 2 tbsp chopped green onion
  • 2 tbsp olive oil
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp garlic butter
  • 1 tsp minced garlic
  • Sweet Thai Chili Sauce (optional)


  1. Cook rice and place in the fridge to cool.
  2. Chop Vidalia onion and green onion. Set aside.
  3. Empty the crab in a bowl and shred large pieces.
  4. Scramble and lightly season the desired amount of eggs and set aside.
  5. Add two tablespoons of olive oil in a large pan on medium heat.
  6. Add Vidalia onion and garlic. Cook for 3 minutes. 
  7. Add eggs and scramble until cooked.
  8. Add cooled cooked rice to the pan and mix, adding half the amount of chopped green onion.
  9. Add two tablespoons of low-sodium soy sauce. Add another tablespoon if desired.
  10. Create a circle in the center of the rice and add the garlic butter. Immediately add the crab and mix with the garlic butter, but only for 3 minutes.
  11. Mix the crab into the rice mixture.
  12. Remove from heat and garnish with the remaining chopped green onion. Serve with sliced cucumbers and a drizzle of Sweet Thai Chili Sauce. Enjoy. 


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