Niall McKenna's Crab Fried Rice


  • 175g jasmine rice, steam cooked
  • 4 tbsp vegetable oil
  • 5 cloves garlic, chopped
  • 1 egg, beaten
  • 60g white crab meat
  • 1 small onion, finely diced
  • ½ carrot, peeled and finely diced
  • 2 spring onions, chopped
  • 1 small tomato, deseeded and chopped
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 2 tbsp fish sauce
  • 1 small bunch of coriander, destalked and chopped
  • 1 lime, halved for garnish


  • To start, cook off the jasmine rice by placing the rice in a bamboo steamer over a pot of boiling water. To avoid the rice sticking to the bamboo, line the steamer with a square of greaseproof paper and cook until tender. Once cooked, remove from the steamer.
  • Place the vegetable oil in a wok and heat, add in the garlic and cook for 30 seconds. Next, add the beaten egg and then the rice and stir vigorously. Add in the onion, spring onion, tomato and carrot and stir fry for two minutes, ensuring the egg is well distributed.
  • Add the crab meat to the pan and cook for one minute.
  • Pour in the sauce and sugar and cook for another minute, ensuring that the bottom of the pan does not burn
  • Transfer to a serving dish and garnish with the coriander. Serve with a wedge of lime to juice over before eating.
  • You can also garish with a helping of chopped chillis.
Back to Recipes