Crab and Chinese Sausage Fried Rice

Here is my recipe for Crab Fried Rice. I did write another post on fried rice with some similar material and goes a little more in-depth, its a must read: The Secrets to the Best Chinese Fried Rice. Fish sauce is used in a lot of Southeast Asian cooking, especially Thai and Vietnamese. It has a nice salty-sweet flavor to it, and you use it very sparingly, like Anchovy paste. A little goes a long ways! There are several brands of fish sauce, the best one I’ve found so far is called “Three Crabs” Good fish sauce should be the color of brewed tea. Anything darker (like the color of soy sauce) is a lower quality brand.

Chinese sausage is a wonderful ingredient. Its sweet, salty, slightly smoky. Unopened in its package, it will last 3 months refrigerated. After opening, wrap it up and refrigerate. The sausage will last for another month in the refrigerator. Dice the sausage into ¼” cubes. For the best flavor, start with a dry sauté pan or wok set on medium heat. Add sausage and turn to low. The fat will melt (render) and in 7 minutes, remove the sausage leaving the fat. This is where a ton of flavor is! Use this fat to fry the rest of the ingredients. The sausage is smoked, preserved, dried and sold in packages of 10-12 links. The Chinese word for this is: “Lap Cheong” I brought this sausage back home from a recent trip to California (to celebrate Chinese New Year with family). My mom drove us to a friend’s house to pick up a large bag of Lop Cheong. Her friend hand-makes these sausages without any artificial preservatives.

Crab and Chinese Sausage Fried Rice

1 can crab (6-8oz)
1/2 teaspoon grated fresh ginger (grate on rasp grater)
1 teaspoon cooking wine
1/4 teaspoon sesame oil
Salt & Pepper
2 Eggs, beaten
3 cups cooked rice, break up the chunks
2 stalks green onions minced
1/2 cup frozen vegetable mixture (peas/corn/carrot) – defrosted for 15 min
2 teaspoons fish sauce
2 teaspoons soy sauce
1/2 cup diced Chinese sausage
1 teasp cooking wine

1. Marinate the Crab: Drain all the water from the can of crab meat. Marinate the grated fresh ginger, cooking wine, sesame oil.

2. Fry Sausage, Crab & Eggs: Heat up your wok to medium-high. Add the Chinese sausage to the wok, turn the heat down to med-low. Cook until the sausage releases its fat – about 5 minutes. Remove sausage, leaving as much oil in wok as possible. Turn heat to med-high. Add eggs to wok. Add crab to wok. Fry the mixture gently until eggs cooked through but still very soft. Remove, leaving as much oil in wok as possible.

3. Fry Rice: You should have about 1T of oil in the wok. If not, add cooking oil to the wok. Turn heat to high. Once the wok is very, very hot, add green onions, stir fry for 15 seconds. Add the rice – breaking up as many chunks at possible. Let the rice heat up in the wok. Add vegetables. Stir-fry until all is hot. Add fish sauce, soy, salt & pepper Add the Chinese sausage, egg/crab mixture. Stir fry until all ingredients are combined and steaming hot.

If you have the time, read my other post on Secrets of Making the Best Chinese Fried Rice

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Comments 11

  1. Pingback: Easy Asian Meals Cooking Class « Jaden’s Steamy Kitchen

  2. Pingback: Secrets to Cooking the Best Chinese Fried Rice « Jaden’s Steamy Kitchen

  3. Kristina

    I’m excited to try some of your tips and tricks, I think it will turn out well. I would like to recommend adding information about number of servings (approx) this recipe yields as well as about how long it takes to make. Thanks!

  4. Ian

    I’ve been trying to find the correct way to make fried rice for the past couple years. Tonight, with your techniques – hot heat stir frying + fish sauce – I finally got it right. Thank you so much for posting this, and for all the work you do on this site.

  5. J'Marinde Shephard

    LOVE your site. So much helpful information and YUMMY recipes. Do you know if Chinese sausage has any diary, soy or gluten in it, and can you recommend a brand and where I might find it or what to look for when buying it? Can one make this at home? . I have Thai Kitchens Fish sauce (it is allergen free) and another brand I can’t remember right now (Squid brand, I haven’t gotten to yet). You’re right about the smell/taste – – every time I take it out to use, I wonder why I am doing so once I get a whiff, but I know the stir fry isn’t as good without it. I LOVE both Jasmine and Basmati rice. I use each for special occasions. Sometimes treat myself to it just because, , ,
    I have been doing stir fry’s for years, but your tips are still VERY helpful. I do seem to prefer rice noodles over rice though. I have never seen Jasmine or Basmati rice noodles. Do you know of any brands for them?
    Thank you SO MUCH for your WONDERFUL, BEAUTIFUL, INFORMATIVE and SO INVITING pages. You bring such pleasure into my kitchen. Your pages are like comfort food.

    1. SteamyKitchen

      Hi there – There’s no dairy, soy or gluten. Try looking for Kam Yen brand at the Asian market. Yes, you can make chinese sausage, but I would leave it to the experts unless you are experienced in charcuterie making.

      As for the rice – “Jasmine” rice is just a kind of rice that is planted next to jasmine flowers, thus capturing some of the aroma of jasmine. It’s more fragrant than just regular rice. It’s my favorite. I’ve never seen jasmine noodles or basmati rice noodles though.

      Hope this helps!

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