Crab Fried Rice - Japan Print Email

A tasty Japanese version of a classic loved all over Asia – makes a great side dish to a grilled steak!

7-8 oz lump Blue, Dungeness or King crabmeat
4-6 green onions
2 eggs
1/2 cup green peas (canned)
canola oil as needed
fine sea salt and pepper to taste
3 cups hot cooked Japanese white rice

Check crabmeat and remove any cartilage or shell, if present. If crabmeat pieces are large, coarsely flake with hands.

Split the green onions and wash well, cut away dark green parts – slice lengthwise several times and chop roughly from end to end. Beat eggs.

Preheat a heavy skillet over high heat, add a generous pour of oil, swirl, and add eggs; stir frying until half cooked. Immediately add the hot rice and fry well, stirring and tossing continuously to blend evenly. Season to taste with salt and pepper.

Add flaked crab and peas, tossing to blend and heat through. Serve immediately.