Naturally sweet and buttery in flavor, with a tender yet meaty bite, king crab matches up perfectly with an earthy blend of wild mushrooms sauteed in a bit of butter. The mushrooms are a sponge, soaking up the aromatic flavors onions, ginger, and garlic. A bit of cabbage stirred in adds some crisp-tender texture to the dish, but it also picks up a tasty, light singe that contrasts nicely with the sweetness of the crab. And for a bit of freshness, you’ll toss in some scallions or any type of tender green herb you have available, right before serving.
Quick and Easy King Crab Fried Rice
April 26th, 2021Taking an Everyday Favorite to the Next Level
Print Recipe
Quick and Easy King Crab Fried Rice
By Wild Alaskan Company
As with any stir-fry, cooking with day-old rice is preferable to using a freshly steamed batch as it fries up better; when stored in the refrigerator, rice tends to dry out, allowing it to crisp up rather than steam in the pan. Day-old rice also absorbs more of the flavors in the wok. Don’t worry if the rice seems super dry in the container you stored it in: Soy sauce will rehydrate it a bit (and is your main seasoning), while eggs add a fluffy coating to the rice and a little more richness to the dish. When making any stir-fry or fried rice, you will ideally want to use a wok, since the design of it gives you lots of surface area to work with. Each ingredient gets plenty of direct contact with the cooking vessel, allowing it to properly fry. However, if you don’t own a wok, use the widest pan you have available.
Prep time
10 minutes
Cook Time
20 minutes
Total time
30 minutes
Yield
4-6
Ingredients
- 1 cup yellow or white onion, thinly sliced
- 1 tablespoon ginger, grated or minced
- A pinch of dried chili, optional
- 1 tablespoon garlic, minced
- 1 cup cabbage, shredded
- About 4 cups cooked rice, preferably leftovers that have been refrigerated (break up any clumps)
- 2 eggs
- 2 tablespoons soy sauce or gluten-free tamari
- About 2 cups fresh king crab meat, pulled from shells, chopped and loosely packed
- Tender green herbs, like cilantro, chives, scallions, etc.
Instructions
1. In a wok or large skillet, heat butter over medium heat, then add mushrooms. Stir occasionally and cook for about 5 minutes, or until the mushrooms begin to pick up some color. Transfer cooked mushrooms to a large bowl.
2. Raise heat to medium-high. Drizzle in 1 tablespoon of a high-heat cooking oil (peanut, canola, or grapeseed are all good options) and allow the oil to get nice and hot. Once the wok is practically smoking, add onions, ginger, and dried chili. Stir-fry for a minute or two until the onions are just beginning to soften, then add garlic. Cook for another 30 seconds until the garlic becomes fragrant.
3. Add cabbage to the wok and stir-fry for a few minutes until the cabbage has begun to soften. Toss cooked mushrooms back into the wok and stir together to combine.
4. Add another tablespoon of oil to the wok along with the rice. Stir-fry the rice, mixing thoroughly so that the grains are all lightly coated in a sheen of oil. After a few minutes, the rice will have picked up some toasty flavors.
5. Scoot the rice up the sides of the wok to create a well at the bottom of the pan. Crack two eggs into this well and whisk vigorously, scrambling until the egg just begins to set. Then, bring the rice back down, stirring to distribute the egg throughout the wok.
6. Pour in soy sauce, stirring to combine so that the fried rice is evenly seasoned, stir-frying until the liquid gets absorbed.
7. Finally, turn off the heat. Fold in the king crab meat and herbs, stirring to incorporate until just warmed through. Immediately transfer to a serving platter and enjoy while steaming hot.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
