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Savory Crab Fried Rice with Pineapple
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!
- 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.
- 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.
