Celebrate the flavors of crab season with Executive Chef Jillian Lane’s Crab Fried Rice. Jumbo lump crab, jasmine rice, fresh vegetables, and savory seasonings come together in this elevated take on a classic favorite, finished with tobiko caviar and bright yuzu sauce for a dish that’s perfect for summer entertaining.
Crab Fried Rice
Executive Chef Jillian Lane's Crab Fried Rice combines jumbo lump crab, jasmine rice, vegetables, sesame oil, and soy sauce, finished with tobiko caviar and yuzu sauce.
Equipment
- Medium saucepan (for rice)
- Sauté Pan
- Small saucepan (for eggs)
- Small saucepan (for blanching carrots)
- Wok
- Mixing bowls
- Slotted spoon
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef's Knife
- Cutting Board
- Serving bowls
Ingredients
- 1 lb jumbo lump crab
- 1 Tbsp butter
- 2 tsp rice vinegar
- 1½ Tbsp sesame oil
- 3 Tbsp soy sauce
- 2 cups uncooked jasmine rice
- 1 tsp kosher salt
- 1 cup frozen peas thawed
- 1 large carrot small diced
- 1 Tbsp butter
- 4 scallions thinly sliced
- ¼ cup cilantro leaves micro cilantro preferred
- Red and black tobiko caviar
- 4 eggs beaten
- 5 Tbsp peanut oil
- Yuzu sauce *Can purchase at a specialty Asian market or Fresh Market
Instructions
Cook the Rice
- Cook the jasmine rice according to the package directions. Once cooked, transfer the rice to a separate bowl and gently toss with the rice vinegar. Set aside.
Prepare the Crab
- Heat a sauté pan over medium heat. Add the butter and jumbo lump crab, gently tossing as it warms. Take care not to break apart the crab meat. Once the butter has melted and coated the crab, remove from the heat and set aside.
Scramble the Eggs
- In a small saucepan over medium-high heat, add 1 tablespoon of peanut oil. Season the beaten eggs with 1 teaspoon kosher salt and add them to the hot pan. Scramble until just cooked through, then remove from the heat and set aside.
Blanch the Carrots
- Bring a small saucepan of salted water to a boil. Add the diced carrots and cook until just fork-tender. Remove with a slotted spoon and set aside.
Fry the Rice
- Heat a wok over medium-high heat and add the remaining 3 tablespoons peanut oil. Add the cooked rice and toss, breaking up any clumps as it reheats.
- Add the sesame oil and soy sauce, stirring to evenly coat the rice. Add the carrots, peas, eggs, and scallions, then toss until everything is thoroughly combined and heated through.
Finish the Dish
- Add the warmed crab to the rice mixture and gently fold it in, taking care to preserve the larger pieces of crab.
Garnish and Serve
- Divide the fried rice evenly among serving bowls. Garnish with cilantro, red and black tobiko caviar, and a drizzle of yuzu sauce before serving.
- Enjoy!
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