Crab Fried Rice with Bean Sprouts and Chilli

Introduction

The 500 g of cooked rice and canned crab make this a fast fried rice that can be on the table in about 25 minutes. Bean sprouts keep some crunch, while garlic, red chilli, scallion, and fish sauce give the rice a sharp, savory finish. It fits a weeknight dinner well when you already have cooked rice ready.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 5

Ingredients

• 5 tbsp olive oil
• 2 cloves garlic, minced
• 2 cloves red onion, sliced
• 150 g bean sprouts, soaked in hot water
• 2 big red chilli, cut into small pieces
• 2 cans (200 g) crab, drained
• 3 scallion, cut into 1 cm pieces
• 1 plate (500 g) cooked rice
• 2 tbsp fish sauce
• 1 tbsp salt
• 1 tbsp black pepper

Instructions

1. Stir fry the crab in the 5 tbsp oil for 1 minute. Remove from the heat, and reserve.
2. Heat the remaining oil, and use to stir fry the garlic, red onion, scallion, and red chillies for 1 minute until fragrant.
3. Add the fried crab and bean sprouts. Stir until the crab changes color.
4. Add the rice, fish sauce, salt, and black pepper. Stir until well-mixed.
5. Serve hot.

Variations

• Change the 2 big red chilli to 1 chilli if you want a milder fried rice. You still get the chilli flavor, but the heat backs off.
• Swap the 1 plate (500 g) cooked rice for day-old jasmine rice if you want drier, more separate grains. The final texture will be less sticky and easier to stir-fry.
• Replace the 150 g bean sprouts with shredded napa cabbage for a softer, slightly sweeter crunch. The dish will feel less watery and a bit more substantial.
• Use shallots instead of the 2 cloves red onion for a finer texture and a slightly sweeter aromatic base. That gives the rice a more delicate onion flavor.

Tips for Success

• Drain the 2 cans (200 g) crab well so the rice stays dry enough to fry instead of steam.
• Make sure the 150 g bean sprouts are well drained after the hot water soak or they will water down the pan.
• Use cold cooked rice if possible; it breaks up more easily in step 4 and gives you cleaner, separate grains.
• Keep the garlic moving in step 2. It should smell fragrant after 1 minute but not turn dark.
• Stir until the rice is evenly coated with fish sauce, salt, and black pepper, with no white clumps left.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. Seafood fried rice is best eaten fresh, so freezing is not ideal; the bean sprouts soften and the rice loses texture.

Reheat in a skillet over medium heat for 3 to 5 minutes, stirring often, until fully hot. You can also microwave it in a covered container for 1 to 2 minutes, stirring halfway through, until piping hot.

FAQ

Can you use freshly cooked rice instead of leftover rice?

Yes, but let it cool first so it dries slightly. Fresh hot rice is more likely to clump and turn soft in the pan.

Do the bean sprouts need the hot water soak?

Yes, it softens them slightly and helps clean them before they go into the stir-fry. Drain them well before adding.

Can you use fresh crab instead of canned crab?

Yes. Use the same weight of cooked crab meat and add it the same way.

How spicy is this with 2 big red chilli?

It lands in the medium to hot range, depending on the chillies. For less heat, use 1 chilli or remove the seeds before chopping.