This iconic Asian dish, with sweet delicate flaked crab, silky scrambled egg folded through savoury fried rice is finished with an explosion of umami from my Luck Dragon sauce. It is so simple to make, but trust me, every bite will tantalise your taste buds and have everyone licking their lips.

The beauty of fried rice is that you can make an economical, delicious and satisfying meal using almost anything you have on hand that needs using up in the fridge, from quick cooking vegetables, to leftover meat. This Crab Fried Rice recipe takes things up a notch by using succulent flaked crab meat, which adds a delightful seafood twist to this popular Asian dish.
Did you know? Legend has it that stir-fried rice was invented between 581 to 618 AD during the Sui Dynasty in mainland China. One starry spring evening on the eve of battle, head chef Lao Tzu was tasked with preparing a feast for the emperor’s army.
As he had limited ingredients, Lao Tzu decided to mix leftover rice with meat, vegetables, and special seasonings, and stir-fry them together. The dish was a huge hit with the soldiers, who named it “Yangzhou fried rice” after the city where they were stationed. From there, once the soldiers disbanded, they asked their wives to remake the dish, and stir-fried rice spread throughout China, eventually becoming a beloved staple of the masses.
Chef Dylan’s tips. 1. Use at least 1 day-old rice: one of the secrets to making great fried rice is to use cold, day-old rice. Freshly cooked rice will turn mushy and won’t hold up well during the frying process. By using cold rice that’s been refrigerated for at least a day, you’ll get a much better texture and flavour as each grain soaks up the deliciousness. 2. Be sure to get the frypan hot enough to really sizzle and stir-fry the ingredients quickly and evenly. 3. Use a spatula to help fold in the ingredients.
Memory Lane, Manly - Sydney 2023
As I step out of the car, an icy westerly wind whips past, sending a shiver down my spine. “Today was the coldest day in Sydney in 54 years” says my good friend Chris with a knowing tone. “So much for global warming!” I joke. “Will you grab Ophelia for me please Dylan?” quips in Sophie, Chris’s wife. “I will,” replies my darling before I can answer. We make our way down the eerily quiet Manly seaside street that’s usually bustling with locals and tourists. We’re booked to dine out locally, and the five of us huddle like penguins headed towards the restaurant.
“Reservation for Janson” says Chris to the smartly dressed waiter who greets us as we arrive. After a quick glance at the iPad, he nods and takes off, beckoning us to follow. We pass the open kitchen, and snake our way through the elegantly styled modern restaurant. Taking our seats, I can just hear the rhythmic crashing of waves beating the nearby shore and can smell a sweet aroma of exotic spices wafting through the salt-tinged air. Ophelia, who is only 14 months old, is seated in her highchair and happily begins to scoop water from her cup with a small teaspoon, as if sipping soup. Her innocent gentle nature, a cute little face mixed with a love of food, stirs in me a deep affection.
Our waiter appears with a charming smile and surfer bleached blond tips, notepad at the ready. “We’re going to share a selection of the dumplings and we’ll have the crab stir-fried rice to start please. And a bottle of Pinot Grigio as well, thanks” I say as the others all nod in approval. With a flick of his wrist and a bow of his head, he vanishes as quickly as he appeared. He soon returns with the wine, and as the last glass is filled, Sophie says “Cheers! It’s been so lovely to have you guys come and visit.” as the glasses clink, little Ophelia wants to join in. I sip the cool wine and delight in its ripe pear, crisp green apple, and stone fruit flavours.
Soon, our waiter returns, holding our stir-fried rice. Ophelia’s eyes light up as he places it on the table. The crab meat glistening in the light like tiny diamonds. Chris places a little scoop on her plate, and the rest of us dive in. The first spoonful hits my tongue and is an explosion of flavours — the succulent sweetness of the crab meat, the nutty aroma of the jasmine rice, the subtle heat of the spices, and the delightfully unique flavour of the wok hei, Asian chefs call ‘the breath of the dragon’. Ophelia must feel the same, I think smiling, as she points to the rice saying in her cute little voice “More, more”.
Prep time 20 mins Cook time 10 mins Serves 2
Ingredients:
·      3 tbsp oil
·      1/2 onion, finely diced
·      2 garlic cloves diced
·      1 1/2 cups cooked leftover white rice, cold
·      2 tbsp Luck Dragon sauce*
·      1 tbsp oyster sauce
·      2 eggs, lightly beaten
·      1 cup frozen mixed vegetables or diced veggies of your choice (defrosted)
·      250g crab meat, shell removed (canned or fresh)
·      3 green shallot stems, sliced thinly
* Chef Dylan’s Gourmet Food Co. Asian Luck Dragon sauce
Method:
1.      Heat 1 tablespoon of oil in a large frypan over medium high heat. Add the eggs and stir until well scrambled, then transfer to a plate and set aside.
2.      Wipe out frypan with a paper towel.
3.      Add another tablespoon of oil to frypan on medium high heat and add the onion and garlic. Cook until the onion is translucent, and the garlic is fragrant.
4.      Add the last tablespoon of oil, turn the heat up to high and add the cold cooked rice to the frypan. Stir-fry for 1-2 minutes, breaking up any clumps of rice with a spatula.
5.      Add in the defrosted mixed vegetables and mix into the rice Stir fry for 1 min
6.      In a small bowl, mix together my Luck Dragon Asian sauce and the oyster sauce. Pour the sauce over the rice and stir-fry for another 2-3 minutes.
7.      Add the crab meat to the frypan and stir-fry for another minute until heated through.
8.      Gently add the scrambled eggs to the skillet and stir to combine.
9.      To serve, garnish with the green shallots and enjoy! (Drizzle a little extra Luck Dragon on top if you like it a bit spicier.)
For more recipes by Chef Dylan visit www.gourmetfoodco.com.au.