Indonesian Crab Fried Rice

Fusion food at its finest — crab from Cornwall meets a savoury-sweet fried rice from Indonesia.

Serves 2, ready in 15 minutes

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  • 1 pot of Seafood & Eat It White Crab
  • 170g white or brown basmati pre-cooked cold rice
  • 1 x 160g tin of sweetcorn
  • A handful of blanched green beans, cut into small rounds
  • 1 shallot, finely sliced
  • 1 garlic clove, finely sliced
  • 1 thumb-sized piece of ginger, cut into matchsticks
  • 1 red chilli, deseeded and finely sliced
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • ¼ tsp turmeric
  • 1 small bunch of coriander, stalks finely chopped, leaves finely chopped
  • Groundnut oil or any other flavourless oil
  • 1 lime cut into wedges


Add a little groundnut oil to a wok or frying pan over a low heat, fry the shallot for 6-8 minutes or until golden and crispy. Remove from the pan with a slotted spoon and keep to one side.

Turn the heat up a little and add the garlic, chilli and ginger to the pan. Sauté for 3-4 minutes. Add the turmeric, green beans and sweetcorn and fry for 3-4 minutes, add in the rice, and continue stir-frying until piping hot.

Whisk together the soy sauce and honey. Stir the soy sauce mixture, the crab and coriander, through the rice, serve with a lime wedge on the side to squeeze over.

Serving suggestion; top of with a fried or poached egg.