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Brown Fried Rice with Crab

This quick stir-fry uses pantry and freezer staples to turn leftover brown rice into a filling meal.

Total Time

Servings

Ingredients

  • 1 (8 oz) cup Chicken of the Sea┬« Claw Crab
  • 3 Tablespoons oil, divided
  • 2 large eggs, beaten
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 cups leftover (day old) cooked brown rice
  • 1 1/2 cups frozen vegetables
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame seed oil
  • 2 Tablespoons chopped cilantro, plus extra for topping
  • 3 stalks green onion, sliced (plus extra for topping)
  • black pepper, to taste

Nutrition Facts

calories
1063
total fat
96.7g
saturated fat
69.5g
trans fat
0.1g
cholesterol
137mg
sodium
334mg
total carbohydrates
38g
fiber
3g
total sugars
2g
protein
18g
vitamin d
4%
calcium
9%
iron
10%
potassium
9%

Instructions

  1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the eggs and and scramble until set, about 1-2 minutes. Remove the eggs from the pan and set aside.
  2. In the same pan, add the remaining 2 Tablespoons of oil. Add onions and garlic. Cook until softened, about 3 minutes.
  3. Stir in the rice and frozen vegetables. Cook until everything is heated through.
  4. Stir in the soy sauce, sesame seed oil, cilantro, and green onion. Fold in the crab and cooked egg.
  5. Continue cooking until heated through. Season with black pepper and serve with additional cilantro and green onion, if desired.

Nutrition Facts

calories
1063
total fat
96.7g
saturated fat
69.5g
trans fat
0.1g
cholesterol
137mg
sodium
334mg
total carbohydrates
38g
fiber
3g
total sugars
2g
protein
18g
vitamin d
4%
calcium
9%
iron
10%
potassium
9%
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