Vietnamese Crab Fried Rice (Cơm Chiên Cua)
This Vietnamese crab fried rice keeps the seasonings minimal so the natural sweetness of the crab can shine.
- 2 lbs day-old cooked long-grain rice (see notes below)
- 4 tablespoons butter (divided)
- 2 tablespoons minced garlic
- 1/2 pound lump crab meat
- 3 large eggs (beaten)
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons mushroom seasoning powder (see notes below)
- 2 green onions (thinly sliced)
- Break up any large clumps in the chilled rice using clean, damp hands. Gently rub the grains between your fingers and the clumps will easily separate. Set aside.
- In a large wok or skillet, heat half the butter until melted then add garlic. Lightly fry until fragrant (about 1 minute), then add the crab meat. Give it a gentle toss for 2-3 minutes.
- Clear the center and add the remaining butter until melted. Pour in the beaten eggs. Quickly scramble them until they are just set but still soft and fluffy (about 2 minutes).
- Add the rice. Turn the heat up to high and toss everything together. Continue to pan fry and toss constantly to get the toasted/wok hei flavor (about 5 minutes).
- Add salt, ground black pepper, and mushroom seasoning powder. Toss constantly to evenly mix the seasonings into the rice. Taste and adjust seasonings if needed. Once you are satisfied with the flavor, toss in the thinly sliced green onions for a pop of freshness and color. Serve ’em up and enjoy!
It is fragrant, delicious, and comes together quickly as a simple one-pan meal, making it an easy weeknight dinner. Components 2 lbs day-old cooked long-grain rice (see notes below) 4 tablespoons butter (divided) 2 tablespoons minced garlic 1/2 pound lump crab meat 3 large eggs (beaten) 1 1/2 teaspoons fine sea salt 1/2 teaspoon ground black pepper 2 tablespoons mushroom seasoning powder (see notes below) 2 green onions (thinly sliced) Method Break up any large clumps in the chilled rice using clean, damp hands. Gently rub the grains between your fingers and the clumps will easily separate.
In a large wok or skillet, heat half the butter until melted then add garlic. Lightly fry until fragrant (about 1 minute), then add the crab meat. Clear the center and add the remaining butter until melted.
Quickly scramble them until they are just set but still soft and fluffy (about 2 minutes). Turn the heat up to high and toss everything together. Continue to pan fry and toss constantly to get the toasted/wok hei savor (about 5 minutes).
Add salt, ground black pepper, and mushroom seasoning powder. Toss constantly to evenly mix the seasonings into the rice.
Once you are satisfied with the taste, toss in the thinly sliced green onions for a pop of freshness and color.
