Side view of Dungeness crab fried rice in a white bowl.

Dungeness Crab Fried Rice

The Grand Prize winning recipe for the USA Rice Federation-SYSCO "Rice on the Menu" contest. Enjoy this twist on classic fried rice with crab meat, ham, ginger and scallion.

  • Servings
    12
  • Serving Size
    1 cup
  • Prep Time
    35 min
  • Cook Time
    5 min
  • Total Time
    40 min

Ingredients

  • ⅓ cup peanut or vegetable oil
  • 1 tablespoon garlic
  • ½ tablespoon ginger
  • 1 ½ cups yellow onion
  • 1 ½ cups carrot
  • 1 ½ cups smoked ham
  • 1 cup scallion
  • ½ teaspoon red pepper flakes
  • 2 quarts long grain white rice or parboiled rice*
  • ⅓ cup oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon granulated sugar
  • 3 cups Dungeness or lump crab meat
  • 12 large cooked plain omelet, diced
  • ¾ cup scallion, chopped

Directions

  • In large skillet, heat oil over high heat; add garlic and ginger and sauté 30 seconds. Add onion and sauté 1 minute. Stir in carrots, ham, scallions and pepper flakes and stir-fry 1 minute. Remove from heat and bring to room temperature. Use as directed.
  • In large bowl or deep steam table pan, mix rice with cooled vegetable-ham mixture. Mix in oyster sauce, soy sauce, sesame oil and sugar.
  • For Each Serving:
    - To cook to order, in a hot non-stick skillet over high heat, stir-fry 1 cup rice mixture 1-2 minutes or until hot.
    - Fold in ¼ cup crab meat and ¼ cup omelet and heat.
    - Fold in 2 tablespoons chopped scallion just before serving.
    - Serve as a first course or as an accompaniment to grilled or roasted meats, poultry or fish.