Crab & Vegetable Fried rice is a fast and delicious alternative to eating out!
It is cheaper, possibly faster and you get to choose exactly what ingredients you put in it.
We love Chinese food, but eating out gets very expensive – so we develop our own recipes so we can eat the same delicious food at home AND we get to share our recipes with you!
This crab & vegetable fried rice doesn’t require fresh crab – and all that time-consuming crab preparation (if you have crab already cooked and prepped then feel free to use it here-otherwise a couple of cans of crab work wonders. Feel free to experiment with vegetables too – there are so many delicious options out there so choose whatever your family likes best!
1 medium onion, finely diced
2 large carrots, finely diced
1/2 tsp sesame oil
5 tbsp vegetable oil
1 1/2 tsp soy sauce
3 C cooked white rice
1/2 C frozen peas
1/4 C chopped spinach (frozen works best)
1/2 C beansprouts (+ extra for decoration)
4 cloves garlic, crushed
3 green onions, diced
2 x 6oz can crab meat, drain the excess juice
1/2 tsp sesame seeds (+ extra for decoration)
1/4 tsp onion salt
1/4 tsp allspice
1/4 tsp coriander
1/4 tsp black pepper
In a small bowl, add the sesame seeds, all spice, cumin, coriander and black pepper, mix together and set aside
Add a little sesame oil and vegetable oil to a wok and then add the carrot and onion. Cook on a medium-high heat for 5 minutes.
In a measuring cup, add together the eggs, sesame oil and vegetable oil and 1/2 tsp soy sauce. Whisk together.
Pour the egg mixture into the wok and cook.
Add the green onions and garlic to the wok and stir.
Move all the ingredients in the wok to one side and add the vegetable oil to the empty side of the wok – then add the rice to that side and fry for a few minutes, stirring regularly.
Then mix all the ingredients in the wok together.
Add the crab and stir. Add the sesame seed mix and stir well. Cook for 3 minutes.
Add the beansprouts and cook for a further 3 minutes.