Pf Chang’s Crab Fried Rice is a delicious Asian-inspired dish that you can easily make at home. With just a few simple ingredients, it’s an easy and flavorful meal that your entire family will love!
In this article, we’ll learn about some of the ingredients you need, and how to make Crab Fried Rice like Pf Chang’s. We’ll also include some helpful tips for storage, serving suggestions, and even nutrition information!
So, follow along step-by-step for a restaurant-style dish you won’t forget.
What is Pf Chang’s Crab Fried Rice?
Pf Chang’s Crab Fried Rice is a classic dish from the famous Asian & Chinese food restaurant P.F. Chang’s. The dish combines white rice, fresh crab meat, and vegetables in a flavorful sauce.
It’s a popular menu item at Pf Chang’s restaurants but can also easily be made at home with the right ingredients!
This flavorful and savory Crab Fried Rice has an excellent combination of textures. The white rice provides a delicious base, while the fresh crab meat adds a light and succulent flavor.
Combined with bell pepper, onion, garlic clove, and ginger, this fried rice packs quite a punch in the flavor department.
The soy sauce, oyster sauce, and ginger also add depth of flavor to this dish that you won’t soon forget!
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How did I first get introduced to Pf Chang’s Crab Fried Rice?
I first got introduced to Pf Chang’s Crab Fried Rice when I was dining at one of their restaurants. I had it as an appetizer before the main course and it made such a great impression on me that I decided to try making it myself.
After successfully replicating the restaurant-style dish, I now often make this as a tasty side or appetizer for family dinners.
How to make Pf Chang’s Crab Fried Rice?
Making Pf Chang’s Crab Fried Rice at home is surprisingly easy and doesn’t take too much time. Here are the ingredients & step-by-step process for this dish:
Ingredients
- Uncooked White Rice: This is the base of your fried rice.
- Fresh Crab Meat: Make sure to use fresh crab meat for best results. You can also use imitation crab if desired.
- Egg: Beaten eggs add texture and flavor to the dish.
- Green Bell Pepper, Onion, Garlic Clove: These ingredients will give the fried rice its flavor and texture.
- Vegetable Oil: This is used to sauté the ingredients and give them a nice, golden color.
- Salt and Pepper: These two seasonings are essential for any dish.
- Soy Sauce, Oyster Sauce, and Ginger: These three sauces will add depth of flavor to the fried rice.
Step-by-step instructions
Step 1
Cook the rice according to package instructions and set aside.
Step 2
Heat vegetable oil in a large pan over medium heat. Add the beaten egg and scramble until cooked through about 2 minutes. Then remove from pan and set aside for later use.
Step 3
In the same pan add the bell pepper, onion, garlic clove and sauté until softened.
Step 4
Add the crab meat to the pan and cook for 2 minutes, stirring frequently to ensure it does not stick or burn.
Step 5
Add the cooked rice, egg, salt, pepper, soy sauce, oyster sauce, and ginger to the pan. Stir everything together and cook until all ingredients are heated through about 3 minutes.
Step 6
Serve warm with your favorite sides.
Tips
-Make sure to cook the rice before adding it to the pan.
-Sauté the vegetables before adding them to the pan to ensure they are cooked through and not raw or crunchy.
-If you don’t have time to make your own sauce, store-bought sauces work as a great alternative.
-To make this dish healthier, reduce the amount of oil used and increase vegetables.
Pf Chang’s Crab Fried Rice Recipe
Equipment
- Strainer or colander
- Knife and cutting board
- Spatula
Ingredients
- 1/2 Cup Uncooked White Rice
- 1/4 Lb Fresh Crab Meat
- 1 beaten egg
- 1/8 Green Bell Pepper, Diced
- 1/8 Onion, Diced
- 1/8 Tsp Salt
- 1 Tbsp Vegetable Oil
- 1/2 Tbsp Ginger, Minced
- 1/8 Tsp Black Pepper
- 1 Tbsp Soy Sauce
- 1/2 Garlic Clove, Minced
- 1 Tbsp Oyster Sauce
Instructions
- Cook the rice according to package instructions and set aside.
- Heat vegetable oil in a large pan over medium heat. Add the beaten egg and scramble until cooked through about 2 minutes. Then remove from pan and set aside for later use.
- In the same pan add the bell pepper, onion, garlic clove and sauté until softened.
- Add the crab meat to the pan and cook for 2 minutes, stirring frequently to ensure it does not stick or burn.
- Add the cooked rice, egg, salt, pepper, soy sauce, oyster sauce, and ginger to the pan. Stir everything together and cook until all ingredients are heated through about 3 minutes.
- Serve warm with your favorite sides.
Notes
Nutrition Information
- Fat: 22 G
- Saturated Fat: 3.5 G
- Unsaturated Fat: 17.5 G
- Fiber: 4 G
- Sugar: 4 G
- Protein: 23 G
- Calcium: 80 Mg
- Sodium: 1560 Mg
- Carbohydrates: 82 G
- Vitamin A: 710 Iu
- Vitamin C: 27 Mg
- Potassium: 410 Mg
- Iron: 3.5 Mg
- Cholesterol: 75 Mg
What to serve with Pf Chang’s Crab Fried Rice?
Pf Chang’s Crab Fried Rice is a savory and flavorful dish that can be served as an appetizer or main course. For an Asian-inspired meal, try serving this fried rice alongside some Asian vegetables, like steamed bok choy or stir-fried broccoli.
You can also add some protein to make it a complete meal, like grilled shrimp or chicken. If you want to keep it light and healthy, try serving this fried rice with a side salad or soup.
Some steamed jasmine rice makes for a perfect accompaniment to round out the meal.
How to store leftover Pf Chang’s Crab Fried Rice?
You can leftover Pf Chang’s Crab Fried Rice in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the fried rice in a pan over medium heat and stir until heated through.
Alternatively, you can also freeze your leftover fried rice for up to 3 months, although it is not recommended as the texture and flavor may change.
Can pregnant women eat this?
Yes, pregnant women can safely eat this dish as long as the ingredients are fresh and cooked through. However, due to the high sodium content, it is recommended they consume in moderation.
Additionally, pregnant women should make sure to check with their doctor before consuming any seafood or shellfish-based dishes like Pf Chang’s Crab Fried Rice.
FAQs
Can I use imitation crab in this recipe?
Yes, you can use imitation crab in this recipe if desired. Imitation crab is usually made from minced pollock and has a similar texture and flavor to real crab meat.
Just be sure to adjust the salt and pepper according to your preference as imitation crab typically contains more sodium than fresh crab meat.
Can I use a different type of rice in this recipe?
Yes, you can use any type of long-grain that you’ll love! Follow white rice for this recipe. Some other popular options include jasmine or basmati rice.
However, if you prefer a healthier option, brown rice is also an excellent choice. Just be sure to adjust the cooking time accordingly as brown rice will take longer to cook than white rice.
Can I freeze leftover fried rice?
Yes, you can freeze leftover fried rice for up to 3 months. However, it is not recommended as the texture and flavor may change when reheating.
To avoid this, store your leftover fried rice in an airtight container in the refrigerator for up to 4 days instead. When ready to eat, simply place the fried rice in a pan over medium heat and stir until heated through.
Wrapping Up
Making Pf Chang’s Crab Fried Rice at home is easy and delicious. With fresh ingredients and a few simple steps, you can enjoy a restaurant-style dish without having to leave your kitchen!
And with the tips mentioned above, you’ll be able to customize your fried rice and make it exactly how you like. So, get creative and enjoy the deliciousness of this Asian-inspired dish!
Thank you for reading. Please share this recipe with your friends and family!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.