Crab Fried Rice | Are you tired of Chinese takeouts?

Tired of the fried rice from Chinese takeouts? Is Panda Express’ fried rice boring you? Well, Polar’s got you!

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Serving for 4

Crab Fried Rice Ingredients

• 3 – 4 tablespoons oil
• 2 tablespoons minced ginger
• 3 cloves minced garlic
• 4 cups cooked white rice (cold leftover rice works best)
• ¼ teaspoon white pepper
• 1 tablespoon sugar
• 3 tablespoons Polar Fish Sauce
• 1 tablespoon soy sauce
• 2 eggs
• 2 cans Polar White Crab Meat (drained)
• 2 scallions/green onion (chopped) for frying
• 1 scallion/green onion (chopped) or cilantro for garnish
• Lime wedges

Crab Fried Rice Instructions

1. Prepare all the aromatics and set aside, including ginger, garlic, and green onion. Prep the beaten eggs and also set aside. The secret to fried rice is all about high heat and speed while frying!
2. Drain 2 cans of Polar White Crab Meat and set aside. Make sure crab meat is drained fully so the fried rice won’t be mushy later.
3. Heat up 1 tablespoon of oil in a wok/frying pan over medium-high heat. Once pan is hot, carefully add in drain crab meat. Be careful when adding in crab meat, as the moisture of crab meat might splatter when meeting the hot oil.
4. Stir fry the crab meat constantly for 1 – 2 minutes until it becomes flakey and not mushy.
5. Add in 1 tablespoon of oil and add in minced ginger. You will immediately smell the aromatic of fried ginger! Stir constantly for 30 seconds, then add in garlic. Stir fry until garlic become golden. Keep an eye on the garlic as garlic burns easily.
6. Before adding in cold leftover rice, turn the heat to high for 10 - 15 seconds. Add in rice and keep the heat at high, as cold rice would drop the temperature of the pan. Constantly stir, breaking apart the rice and mix well with crab meat and aromatics. Stir fry for 3 minutes.
7. Add in fish sauce, soy sauce, sugar, white pepper. Stir fry for 1 minute. Add in more salt if it is not salty enough. Be careful as fish sauce and soy sauce may be salty already.
8. Add in beaten egg. Stir fry for another minute until egg coats well with fried rice.
9. Serve by sprinkling some green onion or cilantro on top. Squeeze some lime over!
10. Add some chili oil for more flavor!

Tip:

• Why cold leftover rice? By storing your leftover rice in the fridge, it dries out the cooked rice, making it easier to fry. The frying process will rejuvenate the rice as the rice will soak up the flavor and moisture again. Make white rice 1 – 2 nights before. Place in air tight container and leave in fridge (not the freezer) to cool and dry out. Before frying, use a spatula or your hand to break the cold rice up so it would not still be in clumps.

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