Created in partnership with San-J, this Mongolian crab fried rice recipe is a mouth-watering and flavorful dish that is perfect for fans of fried rice and stir fry meals. The sweet and savory sauce with hints of ginger and garlic adds a unique twist to traditional Thai-style crab-fried rice.
It’s also a great way to use up day-old rice!
Key Ingredients
- Cooked long-grain rice – Leftover rice is perfect!
- Broccoli florets
- Shaved brussels sprouts
- Green onions
- Garbanzo beans
- Frozen peas and carrots
- Jalapeno pepper
- Onion
- San-J Mongolian Stir-fry & Marinade – brings a subtle twist to classic Thai-style crab fried rice
- Olive oil
- Minced ginger
- Minced garlic
- White pepper
- San-J soy Organic Tamari
- Pre-cooked crab meat – Blue crab or Dungeness crab are our favorites.
Directions for Recipe (Crab Fried Rice)
Step 1: Break apart the cooked rice; set aside.
Step 2: Saute the vegetables in oil over high heat for 5 minutes, stirring constantly. Add the stir fry sauce and continue cooking for a few minutes. Remove from heat; set aside.
Step 3: In a separate frying pan, get the onion and ginger going. To this, you’ll add the cooked white rice. All of it.
Step 4: Now comes the soy sauce twist. Have you ever tasted soy sauce and thought it was overly salty and a bit severe on the tongue? Right? Well, that won’t do, so I want you to use San-J Organic Tamari sauce because it has a smoother, palatable flavor than regular soy sauce. Trust me.
Bonus; it’s gluten-free too.
So add that tamari.
Step 4: Add in the cooked veggies.
Step 5: Then the crabby bits. Toss it all together and heat through.
Frequently Asked Questions
Long grain rice. It has a lower starch content, which makes it less sticky when cooked. This is important for fried rice because it allows the rice grains to separate and not stick together when frying, resulting in a better texture.
Any type of crab meat can be used for fried rice, but the most common are lump crab meat or shredded crab meat. Fresh crab meat is preferred, but canned or frozen crab can be used in a pinch.
You can freeze crab-fried rice, but the texture may change after thawing. It’s best to refrigerate and eat leftovers within a day or two.
Yes, you can use soy sauce and/or fish sauce in crab-fried rice to add depth of flavor. Fish sauce is not necessary for crab-fried rice, but it does add a distinct umami flavor that complements the crab meat. Start with 1 tablespoon fish sauce at the most, and taste as you go, adding it gradually.
More Recipes To Try
Mongolian Crab Fried Rice
Ingredients
- 1 cup cooked long-grain rice
- 2 cups broccoli florets cut to thumb-size
- 1 cup shaved brussels sprouts
- ½ cup green onions chopped
- 15.5 oz can garbanzo beans drained
- 1 cup frozen peas and carrots
- 1 jalapeno pepper finely diced
- 1 cup sweet onion diced
- ½ cup San-J Mongolian Stir-fry & Marinade
- 4 Tbsp olive oil divided
- 1 Tbsp ginger finely minced
- 3 garlic cloves minced
- ½ tsp white pepper
- ¼ cup San-J soy Organic Tamari
- 8 oz pre-cooked crab meat
Instructions
- Break apart leftover rice; set aside.
- Saute broccoli, brussels sprouts, green onions, garbanzo beans, peas and carrots, onions and jalapeno pepper in 2 Tbsp oil over high heat for 5 minutes, stirring constantly.
- Add San-J Mongolian Stir-fry & Marinade. Reduce heat to medium, and cook 2 minutes. Remove from heat; set aside.
- In separate large frying pan, saute onion and ginger in remaining 2 Tbsp oil until fragrant, about 1 minute.
- Add cooked rice and white pepper. Fry about 3 minutes, stirring constantly.
- Add San-J Tamari soy sauce, then add crab meat. Mix until fully integrated and crab is heated through, about 2 minutes.
- Add vegetable mixture to rice mixture. Stir together and serve.
