Thank you Steamy Kitchen Recipe Testers for testing out this delicious Crab Fried Rice with Pineapple! We are giving away a $50 dinner party gift card and a signed copy of Hook, Line and Supper written by my dear friend Hank Shaw. 

Fried rice is a Steamy Kitchen favorite, so when we had the opportunity to try out Hank’s incredible Crab Fried Rice recipe, we jumped on board! Something that we absolutely loved about this recipe is that you can use any type of crab available to you. Aside from being a 5X cookbook author, Hank focuses heavily and wild foods and is a an experienced forager, hunter, and fisher, and runs the James Beard Award–winning website Hunter Angler Gardener Cook.

This simple, yet impressive recipe is from Hank Shaw’s band new book, Hook, Line and Supper! An excerpt right from the book, Hank says, “True fried rice is essentially a “garbage plate” dish made with whatever is lying around. Toss it all together with an egg, last night’s rice, and bam, there’s dinner.” As someone who thinks she is pretty well versed on Fried Rice, Hank is totally right! 

Why this Crab Fried Rice Recipe Works 

• Better than take out fried rice 
• You can use any crab meat available to you 
• Hearty and easy to make – just 20 mins from pantry to table 
• High heat cooking ensures that the ingredients get fried quickly and that each grain of rice gets hot to the core 

You start by heating your oil in a wok over high heat. Remember, the key here is to have day old rice! First scramble your eggs and then set aside. Add a bit more oil and add your aromatics like the ginger, garlic, chiles, and green onions and saute over high heat. Add the day old rice, crabmeat, pineapple (fresh or canned works), eggs, and fish sauce. Toss, turn off the heat, and add cilantro. It truly couldn’t be any easier than that! 

Years and years ago, Hank came to visit me when I lived in Florida and he took me fishing! See our picture from our fishing trip above. Such fun memories! Hank’s new book is a comprehensive guide to preparing and cooking all fish and seafood. You will learn everything you need to know about buying, cleaning, and cooking fish from all over North America. The most comprehensive guide to preparing and cooking fish and seafood. 

Our Recipe Testers Loved Hank’s Crab Fried Rice Recipe!

photos from our testers:

Kim Semsel: I served it as a deconstructed salad. Delicious. Used half peanut/half canola oils. Also backed off on the fish sauce, as I find it a bit overwhelming. Again, really good!

Jy Kraska: Crab isn’t sold here, and I asked my other half to buy some crayfish but he bought small prawns. Guess my dish doesn’t qualify. It’s very appetizing nevertheless! Pineapple prawn fried rice! Rice is reddish as it was cooked with a little red rice and black glutinous rice. 

Grab a copy of Hook, Line, and Supper Cookbook

Crab Fried Rice with Pineapple

This simple, yet impressive recipe is from Hank Shaw's band new book, Hook, Line and Supper! Hank is a 5X cookbook author, a dear friend, and is an experienced forager, fisher, and hunter. He runs the James Beard Award–winning website Hunter Angler Gardener Cook.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine Asian

Servings 4 people

Ingredients

  

1x2x3x

• 3 tablespoons peanut oil lard, or other vegetable oil, divided
• 2 to 3 eggs lightly beaten
• 3 to 4 green onions chopped
• 1 tablespoon minced fresh ginger
• 1 clove garlic minced
• 1 tablespoon minced lemongrass optional
• 3 to 5 dried hot chiles broken up and partially seeded
• 1/2 pound crabmeat
• 1/2 pound pineapple cut into chunks
• 3 cups cooked cooled rice
• 2 to 3 tablespoons fish sauce or soy sauce
• 1/3 cup chopped cilantro

Instructions

 

• Heat 1 tablespoon of the peanut oil in a wok or large non-stick sauté pan over high heat. Use your hottest burner, too. The second the oil begins to smoke, pour in the beaten eggs and swirl them around in the pan to coat it in a thin layer. Let this cook for a couple seconds, then use a spatula or wooden spoon to break it up into pieces. Tip it out of the pan and into a bowl. Set aside.
• Wipe the inside of the wok with a paper towel and add the remaining peanut oil. Let this heat up for a minute or so, and the moment it smokes, add the chopped green onions, ginger, garlic, lemongrass, and chiles and stir-fry for 30 seconds to 1 minute over high heat.
• Add the rice, crabmeat, pineapple, cooked eggs, and fish sauce and stir-fry for 2 minutes. Now let the mixture cook undisturbed for 1 minute; this gives it a little color. Toss well and repeat the process for 1 more minute. Turn off the heat and mix in the cilantro.

Keyword Cookbook Review, fried rice, Giveaway, rice, special fried rice

Tried this recipe?Let us know how it was!

Steamy Kitchen Recipe Tester Reviews: 

Jy Kraska: Crab isn’t sold here, and I asked my other half to buy some crayfish but he bought small prawns. Guess my dish doesn’t qualify. It’s very appetizing nevertheless! Pineapple prawn fried rice! Rice is reddish as it was cooked with a little red rice and black glutinous rice. 

Kim Semsel: I served it as a deconstructed salad. Delicious. Used half peanut/half canola oils. Also backed off on the fish sauce, as I find it a bit overwhelming. Again, really good! 

Karen Munro: I made this last week with brown rice and Quinoa and just left out the pineapple! 

To purchase Hank’s new book, click HERE!

Crab Fried Rice Recipe Tested and Giveaway!

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