I make fried rice whenever we have a bit of leftover rice in the fridge! It’s the quickest and tastiest way to get rid of cold tough rice and whatever meat or veggie leftovers that nobody wants to eat! 10 minutes (and some sweaty eyebrows) later and the boys would be all over it! No leftover today though, I’m using crab meat and shrimp, which is quite a treat!
I’ve been making fried rice since i was a little kid, huddling over a little charcoal stove! I think most Asian kids started to cook and help out around the house at a young age since our parents were always busy with work. This probably doesn’t apply to the younger generations nowadays but it was quite the norm back then. I learned to babysit my baby brother and cook for myself at the age of 9 or 10. Nothing crazy though, just simple tasks like cooking rice (no rice cooker) or frying fish. Even when we had a lady helper later on, my cousins still asked me to make fried rice, they said mine was better hehe. Making fried rice is quite easy and you don’t even need a recipe after you make it once! It’s a quick process and nobody ever measures out anything, just a squirt of this or a pinch of that with a lot of tossing and mixing in between, preferrably over very high heat.
A lot of recipes ask for cold old rice, which is what i usually use, but i’ve also used freshly cooked rice many times and it turns out just fine. If your fried rice turns out soggy, that’s probably because the heat isn’t hot enough and/or you add too much liquid in at once. Or you simply have way too much rice in one little pan. Small batches work best when it comes to stir frying!
The steps are quite straight forward and pretty much the same with all Asian stir fried dishes. Start with hot oil infused with aromatics (garlic, shallot, chili or ginger), follow with choice of carbs and seasonings, and lastly, previously cooked proteins and veggies. The eggs can be added in before or after the carbs. Every Asian family has their own ways of making fried rice and I’ve been making mine this way since forever. It’s all about personal preferences. I like my rice to be coated in egg and have that slightly caramelized eggy flavor so i add it in before. Some likes their egg cooked separately while others prefer to add it in after the rice. So play around and go with whatever suits your personal taste!
Usually I like to add in some mixed veggies to make fried rice a bit healthier but i skip it with this version since the sweet delicate flavor of crab meat shines through better without all the veggie filler! I hope you guys enjoy this quick recipe and happy cooking!!
- 3 cups cooked rice
- 6 oz cooked crab meat
- 4 oz peeled and deveined shrimp
- 2 eggs
- 2 + ½ tsp oil
- 2 scallions separate green and white parts, chopped
- 3 cloves garlic minced
- 1 tbsp chili garlic oil
- 1 tsp fish sauce (Three crabs brand)
- 2+1/2 tsp Seasoning sauce or soy sauce (Golden Mountain brand)
- ½ tsp sugar (Sugar in the raw) (optional)
- ½ tsp black pepper
- 2 sprigs cilantro chopped
- Fried shallots (optional)
- Heat pan over medium high heat for 3 minutes, add in ½ tsp of oil. Add shrimp to the pan in a single layer and sear each side for 30 seconds. Season with ½ tsp seasoning sauce or soy sauce. Transfer to a plate.
- Add 2 tsp oil to the pan, sautee garlic and white scallion part til fragrant, about 5-10 seconds.
- Crack in 2 eggs and scramble slightly. The eggs don't need to be completely cooked through. Turn the heat to the highest setting. Stir in rice and mix well. Cook for 3 minutes til rice is hot and toasty and the grains are no longer sticking together.
- Season with fish sauce, seasoning sauce, sugar and garlic chili oil. Stir to combine. Cook til all the sauce has been absorbed. Taste and add more seasoning if needed,
- Gently fold in crab meat and green scallions. Add back in the shrimp. Cook for another minute and turn off heat. Topped with cilantro and fried shallots. Served with sliced cucumbers and tomatoes.