Savory Crab Fried Rice with Pineapple: A Fusion Delight

Welcome to our culinary adventure where leftovers turn into a feast! After hosting a delightful Easter brunch, I found myself with two succulent Dungeness crabs and a ripe pineapple that was too good to ignore. The crab meat was buttery and juicy, and the pineapple exuded a sweet, inviting aroma. It was then that the spark of creativity hit me: why not combine these two into an extraordinary dish? Thus, the idea for Crab Fried Rice with Pineapple was born.

I decided to stray from the usual path, swapping the traditional wok for an electric frying pan, and chose sesame oil over peanut oil for its enchanting fragrance and rich flavor. The substitution brought a unique depth to the dish, enhancing its overall taste. To amplify the umami, I added a tad more fish sauce along with soy sauce, enriching the flavors further. And for that extra special touch, I garnished the dish with leftover shrimp, adding a hint of elegance and indulgence.

As I reflect on the experience, I plan to tweak the method next time by frying the rice first in sesame oil and soy sauce before mixing in the green onions and other ingredients. This dish isn’t just a meal; it’s a crowd-pleaser, promising to transport your senses and leave your guests in awe. Join me in reinventing the way we view leftovers and turn them into a gourmet experience that rivals the finest Chinese restaurants.

I would like to thank @steamykitchen for the inspiration!

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Savory Crab Fried Rice with Pineapple

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Discover the magic of leftover transformation with our Crab Fried Rice with Pineapple recipe. A delightful fusion that’s better than takeout, featuring buttery crab, sweet pineapple, and aromatic sesame oil. Perfect for an unforgettable brunch!

  • Author: Jeannie Jacobs
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 4
  • Category: Savory
  • Method: Pan Fry
  • Cuisine: Asian

Ingredients

  • 3 tablespoons peanut oil lard, or other vegetable oil, divided
  • 2 to 3 eggs lightly beaten
  • 3 to 4 green onions chopped
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic minced
  • 1 tablespoon minced lemongrass optional
  • 3 to 5 dried hot chiles broken up and partially seeded
  • 1/2 pound crabmeat
  • 1/2 pound pineapple cut into chunks
  • 3 cups cooked cooled rice
  • 2 to 3 tablespoons fish sauce or soy sauce
  • 1/3 cup chopped cilantro

Instructions

  • Heat 1 tablespoon of the sesame oil in a wok or large non-stick sauté pan over high heat. Use your hottest burner, too. The second the oil begins to smoke, pour in the beaten eggs and swirl them around in the pan to coat it in a thin layer. Let this cook for a couple seconds, then use a spatula or wooden spoon to break it up into pieces. Tip it out of the pan and into a bowl. Set aside.
  • Wipe the inside of the pan or wok with a paper towel and add the remaining sesame oil. Let this heat up for a minute or so, and the moment it smokes, add the chopped green onions, ginger, garlic, lemongrass, and chiles and stir-fry for 30 seconds to 1 minute over high heat.
  • Add the cooled rice, crabmeat, pineapple, cooked eggs, and fish sauce and stir-fry for 2 minutes. Now let the mixture cook undisturbed for 1 minute; this gives it a little color. Toss well and repeat the process for 1 more minute. Turn off the heat and mix in the cilantro.

Notes

I used sesame oil rather than peanut oil.  Consider frying the rice with sesame oil prior to adding the green onions. Additionally I used both soy and fish sauce to increase the flavor.

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