Vietnamese Crab Fried Rice (Cơm Chiên Cua)

Here’s an authentic and simple Vietnamese crab fried rice recipe (Com Chien Cua). It’s an easy dish with just a few ingredients. No peas or carrots like in my other fried rice recipes. Just savory fried rice with real crab meat and simple seasonings. It’s a dish where sweet lump crab meat shines.

In this fried rice recipe, the rice and crab are tossed with scrambled eggs, butter, garlic, salt and pepper, and a Vietnamese pantry secret: mushroom seasoning for savory umami, then garnished with thinly sliced green onions.

There’s no soy sauce or dark seasonings, which keeps the rice light and beautiful. It may seem plain on the surface, but it’s packed with flavor.

This easy homemade fried rice comes together in just a few minutes, assuming you’re using store-bought lump crab meat and not catching and picking your own crab. It’s a comforting, restaurant-quality, one-pan meal.

What You Will Need

• Cooked jasmine/long-grain rice: Day-old rice is best because the grains have dried out, which prevents the fried rice from getting mushy.
• Butter: Lump crab meat and butter go hand in hand. It pairs beautifully with seafood, especially crab.
• Garlic: This is the aromatic base that gives the oil and crab a wonderful aroma and flavor. Fresh is always best.
• Crab meat: This provides the sweet, succulent flavor that makes the dish. I like to get lump crab meat from Costco in the refrigerated section.
• Eggs: They add a rich, golden color that balances the crab and make it true fried rice.
• Salt and ground black pepper: The go-to seasonings for practically everything.
• Mushroom seasoning powder: This is the secret to bringing deep umami flavor that makes the dish extra tasty. Chicken bouillon powder, another Vietnamese pantry staple, or simply MSG are good substitutes.
• Green onions: They add a fresh flavor and a beautiful garnish.

How to Make Vietnamese Crab Fried Rice

Step 1: Prepare the rice

Break up any large clumps in the chilled rice using clean, damp hands. Gently rub the grains between your fingers and the clumps will easily separate.

Step 2: Sauté the crab in butter and garlic

Heat half the butter until melted then add garlic. Lightly fry until fragrant, then add the crab meat. Give it a gentle toss for about a minute to warm it through and infuse it with the garlic and butter flavor and aroma.

Step 4: Scramble the eggs

Clear the center and add more butter. Pour in the beaten eggs. Quickly scramble them until they are just set but still soft and fluffy.

Step 5: Fry the rice

Add the rice. Turn the heat up to high and toss everything together.

Step 6: Season and garnish

Add seasonings, a little at a time to taste. Once you are satisfied with the flavor, toss in the thinly sliced green onions for a pop of freshness and color. Serve ’em up and enjoy!

Tips for Success

• High Heat: Use a very hot wok or skillet to get that signature smoky aroma and slightly crispy texture. I know it’s hard to do this at home on a stove, but if you have an outdoor setup with a high power propane burner and large wok, like most Asian households do, use it!
• Handle the Crab Gently: As you can see in my final photos, the crab meat is fairly shredded, and that’s fine with me. If you prefer larger lumps so you can clearly see them, sauté the crab briefly with butter and garlic, then remove it from the pan and add it back in at the end instead.

Storage & Reheating

Let the fried rice cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-5 days. You can also freeze it for longer storage that will last for up to 2 months.

To reheat, place the fried rice in a microwave-safe bowl and break up any clumps. Sprinkle 1 to 2 teaspoons of water over the rice to add moisture. Cover with a damp paper towel and microwave in 1-minute intervals, stirring in between, until heated through. The damp paper towel helps steam the rice so it stays soft and fluffy instead of drying out.

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