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 30 minutes Servings 4 servings Ingredients Share 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 Instructions 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. In the same pan, add the remaining 2 Tablespoons of oil. Add onions and garlic. Cook until softened, about 3 minutes. Stir in the rice and frozen vegetables. Cook until everything is heated through. Stir in the soy sauce, sesame seed oil, cilantro, and green onion. Fold in the crab and cooked egg.Continue cooking until heated through. Season with black pepper and serve with additional cilantro and green onion, if desired. In this Recipe: Blue Swimming Crab – Claw