Tomato and Pepper Crab Meat Fried Rice番茄椒粒蟹肉炒飯
A classic Hong Kong-style fried rice featuring succulent crab meat, fresh tomato pieces, and colorful bell peppers wok-fried with day-old jasmine rice. The aromatic combination of sesame oil, soy sauce, and ginger creates an umami-rich dish that is both satisfying and elegant.
01Ingredients
- 400g Day-old cooked jasmine rice
- 200g Fresh crab meat
- 150g Fresh tomato
- 100g Red bell pepper
- 80g Yellow bell pepper
- 3 cloves Garlic
- 15g Fresh ginger
- 2 stems Spring onion
- 2 eggs Egg
- 30ml Vegetable oil
- 15ml Sesame oil
- 20ml Light soy sauce
- 5g Salt
- 2g White pepper powder
Nutrition (per serving)428kcal
- Protein14.2g
- Carbs38.5g
- Fat22.1g
Fiber 1.8 gSodium 587 mg
02Steps
- Heat vegetable oil in a wok over high heat until shimmering.
- Pour beaten eggs into the wok, scramble until just cooked through, then remove and set aside.
- Add minced garlic and ginger to the wok, stir-fry for 30 seconds until fragrant.
- Add day-old rice to the wok, breaking up any clumps, stir-fry for 2 minutes to separate grains.
- Add diced red and yellow bell peppers, stir-fry for 1 minute.
- Add diced tomato and crab meat, toss gently for 1 minute to avoid breaking up crab pieces.
- Return scrambled eggs to the wok, pour in light soy sauce, salt, and white pepper powder.
- Toss all ingredients together for 30 seconds to combine seasoning evenly.
- Drizzle sesame oil over the fried rice, add spring onion, toss once more for 10 seconds.
- Transfer to serving bowl and serve immediately while hot.
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