Some suppers just swagger onto the table. This is one of them: glossy grains with proper bite, ribbons of soft egg, sweet flakes of crab, and that warm, fermented hum of gochujang that makes everything taste deliberate. It’s “quick luxury” I live for – weeknight-easy, weekend-worthy, and absolutely banging in under 20 minutes!
Sparky Rice
My idea for Korean Crab Fried Rice was born of midweek cravings and a cold tub of rice that needed using. I’m obsessed with dishes that are packed with flavour yet still are nutritious. Bold, glossy, punchy — but kind to the body.
Korean flavours do that for me every time. Gochujang brings heat, depth and that addictive, savoury hum. Add sweet crab and a squeeze of lime and everything suddenly makes sense!
Why You’ll Love This Korean Crab Fried Rice
It’s comfort with a wink. Day-old brown rice brings nutty chew and holds its shape over high heat. Gochujang delivers depth, gentle heat and a little sweetness, so every grain tastes seasoned from within. Fold the crab in right at the end to keep it plush and silky, then finish with lime for lift and toasted sesame oil for that last, irresistible perfume. The bowl feels vibrant, not heavy – feel-good food that still feels like a treat.
Gochujang and Crab
Heat oil; sizzle ginger and garlic until fragrant. Stir in gochujang to a glossy sauce. Tip in cold rice; let it hiss and fry. The savoury backbone lands first, then a lick of sweetness, steady heat and a citrus lift. Finish with herbs – Thai basil is lush here; coriander or regular basil also work.
Serving suggestions, swaps and smart shortcuts
Serve hot in warm bowls with extra gochujang and lime wedges. Cook only what you need for tonight. Because the rice was pre-cooked, this fry-up counts as its one reheat—so don’t heat it again later. If you do have extra, cool it quickly and refrigerate within 1 hour, then eat cold within 24 hours.
If this bowl hit the spot, chances are you’ll love my King Prawn Satay Traybake.
Prefer a play-by-play? See the Korean Crab Fried Rice in action on TikTok.
Ready when you are. Find the recipe below, cook it hot and eat it happy!
Ingredients
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Rice Base
- Aromatics
- Korean Flavours
- Star Ingredient
- Citrus + Finish
Instructions
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Prep
- Break up cold rice. Dice onion/pepper. Mince garlic/ginger. Beat eggs. Zest and juice limes (keep separate). Tear basil. Pick through crab. Cook the eggs
- Heat 1 tbsp oil in a large wok/frying pan over medium-high heat. Pour in eggs; scramble until just set and silky. Remove to a plate. Aromatic Base
- Add remaining oil. Stir-fry onion and pepper for 2 mins. Add garlic, ginger and chilli for 1 min until fragrant. Rice + Gochujang
- Tip in rice and edamame; fry 2 mins, letting it toast a little. Work in gochujang to coat every grain. Splash in rice wine vinegar; toss to gloss. Crab + Return Eggs
- Fold in crab gently (keep flakes intact). Slide eggs back in and mix lightly. Add lime zest and torn basil. Finish with sesame oil and lime juice. Taste and season. Serve
- Divide between 4 warm bowls. Garnish with extra basil/spring onion/chives. Serve with lime wedges and extra gochujang. Eat hot.
Notes
Equipment Large wok or wide frying pan Wok spatula or wooden spoon Knife and chopping board Zester/microplane and juicer (or a fork) Notes & Tips Cold rice fries best; freshly cooked rice will steam and turn soft. High heat is key for toasty edges and that “fried, not steamed” finish. Crab goes in last — fold gently to keep luxe flakes. Herb swap: Thai basil is gorgeous; coriander or regular basil also work. Flavour balance: add more gochujang for heat/sweet; extra lime for lift; a touch more vinegar if you want sharper edges.
