Vietnamese Crab Fried Rice (Cơm Chiên Cua)

Fried rice is a beloved staple across many Asian cuisines, known for its versatility, comforting flavours, and resourceful origins. Traditionally, fried rice was a clever way to use up leftover rice and bits of vegetables or protein from previous meals, transforming simple scraps into something delicious and satisfying. The beauty of fried rice lies in its adaptability – no two households make it exactly the same, and you can easily tailor it to your taste or whatever you have on hand.

At its heart, great fried rice starts with cold, day-old rice. Chilling the rice overnight helps the grains firm up, making them less likely to clump together when stir-fried. This results in that signature texture: each grain distinct, lightly crisped, and perfectly seasoned.

While classic versions might feature chicken, shrimp, or just vegetables, today we’re taking fried rice to the next level with a luxurious twist – Vietnamese Crab Fried Rice. This dish combines the sweet, delicate flavour of fresh crab meat with aromatic garlic, shallots, and green onions, all tossed together with fluffy rice and a savoury sauce. The result is a dish that’s both comforting and elegant, perfect for a special occasion or whenever you want to treat yourself to something a little extra.

Whether you’re a fried rice enthusiast or trying it for the first time, this Vietnamese Crab Fried Rice is sure to impress with its vibrant flavours and irresistible aroma. Give it a try and experience a taste of Vietnam right at home!

Q&As on Vietnamese Crab Fried Rice

1. The recipe mentions the use of Spicy Crab Paste. Where do I find it?

You can find Spicy Crab Paste in almost any Asian market, usually in the aisle with sauces and condiments. This is the same paste commonly used for making Bún Riêu Cua, the famous Vietnamese crab noodle soup. Just a little bit of this paste will greatly enhance the flavour of your crab fried rice, adding a rich, savoury depth and a subtle kick.

2. Why is cold rice preferred when making fried rice?

Cold rice is preferred for making fried rice because it has had time to dry out and firm up, usually after being stored in the fridge overnight. This means the grains are less sticky and won’t clump together when stir-fried, giving you that perfect, separate texture that’s the hallmark of great fried rice. Freshly cooked rice tends to be too moist and soft, which can result in a mushy dish. So, for the best results, always use rice that’s been cooked the day before and chilled – your fried rice will turn out beautifully every time!

3. Is it OK to add more ingredients to this fried rice, like diced carrots, mushrooms, ham, etc.?

While it’s true that fried rice is a versatile dish and you can technically add a variety of ingredients, it’s recommended to keep crab fried rice simple. Crab meat is a very delicate and subtle ingredient, and adding too many extras – like carrots, mushrooms, or ham – can easily overshadow its natural sweetness and flavour. By keeping the recipe minimal, you allow the crab to really shine and enjoy its unique taste in every bite.

4. I’ve found removing crab meat from legs and claws really time-consuming. Can I use imitation crab meat instead?

While you can use imitation crab meat as a substitute, we highly recommend sticking with real crab meat for the best flavour and texture. The natural sweetness and delicate texture of real crab meat are key to making this dish truly shine.

If removing crab meat from legs and claws feels too time-consuming, consider using ready-to-cook crab meat that’s already been prepared and stored in sealed containers. These are widely available in grocery stores and save a lot of time while still delivering the authentic taste of crab.

That said, imitation crab meat can be a good option if you’re making a vegetarian version of this dish or if real crab isn’t accessible. Just keep in mind that imitation crab is made from processed fish and won’t have the same natural sweetness or texture as real crab. If you do use it, adjust the seasoning slightly to enhance the flavour.

5. How do you pronounce “Cơm Chiên Cua?”

“Cơm Chiên Cua” is pronounced roughly as “Come Chee-en Coo-ah.”

Here’s a little breakdown to help:

• Cơm: Sounds like “Come” (rhymes with “hum”).
• Chiên: Sounds like “Chee-en” (with a slightly rising tone on “en”).
• Cua: Sounds like “Coo-ah” (with a slightly lower tone).

It’s always a good idea to listen to a native speaker pronounce it if you can find an audio clip online, as tones can be tricky!

Recipe for Vietnamese Crab Fried Rice

Elevate your fried rice game with this Vietnamese Crab Fried Rice (Cơm Chiên Cua) recipe! Tender crab meat is stir-fried with fragrant garlic, shallots, and fluffy rice, then tossed with a savoury sauce and fresh green onions. A quick, flavourful, and impressive dish that's perfect for weeknights or special occasions.

Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Crab Fried Rice in action.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Cuisine Vietnamese

Servings 4

Equipment

• 1 medium non-stick skillet or wok

Ingredients

  

• 2½ cups cold rice
• 250 grams crab meat
• 50 grams peas
• 1 medium white onion
• 3 egg yolks
• 4 green onions
• 1½ tablespoons freshly minced garlic
• 1½ tablespoons freshly minced shallots
• For seasoning: Mushroom powder, ground black pepper

Instructions

 

• Prepare the Ingredients

  In a small bowl, mix 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon Spicy Crab Paste, and ½ teaspoon sugar. Set this sauce aside for later.

  Place the cold rice in a medium mixing bowl. Add the three egg yolks (discard the whites or save for another use), mix thoroughly, and set aside.

  Separate the white and green parts of the green onions. Finely chop the white part for marinating the crab meat, and roughly chop the green part for garnish.

  Dice the white onion.

  In a mixing bowl, combine the crab meat with ½ teaspoon mushroom powder, ½ teaspoon ground black pepper, and the chopped white part of the green onion. Mix well and set aside.
• Pre-cook

  Heat some oil in a small non-stick skillet over high heat. Add half of the minced garlic and shallots, and sauté until fragrant.

  Add the marinated crab meat. Stir-fry briefly until just cooked and combined, then remove from the skillet and set aside.
• Cook

  In a medium non-stick skillet, add some oil and the remaining minced garlic and shallots. Sauté until fragrant.

  Add the rice and egg yolk mixture to the skillet and stir well. Pour in the prepared sauce and mix thoroughly to combine.

  Add the peas, diced onion, and crab meat mixture to the rice. Stir everything together until well combined.

  Continue cooking until the rice grains are dry and separate (not soft or sticky). Turn off the heat, sprinkle with the chopped green onions, and give it a final stir.
• Serve

  Transfer the fried rice to a serving bowl. Serve hot and enjoy your delicious Vietnamese Crab Fried Rice!

Video