Serious Eats: Recipes

Dinner Tonight: Crab Fried Rice

I first encountered crab fried rice at Spoon Thai, up in Chicago's Lincoln Square neighborhood. It was an afterthought of an order, but I kind of fell in love with it. Instead of greasy and heavy, it was surprisingly light and slightly sweet. It was astonishingly good, and yet didn't seem all that complex. The flavor was straightforward and clean and the crab was mostly just sprinkled on top. Could I simply make this at home?

Although it's not exactly the same, this recipe from Epicurious comes close. Quite like Jean-Georges Vongerichten's Ginger Fried Rice, this recipe is less about high heat and more about taking it slow. This makes the process a lot more calm, and less frenetic. You don't have to worry about the rice sticking to the pan or oil splattering everywhere. You just stir occasionally when the time seems right.

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