You are here

Crab Fried Rice

Diabetic.Foodie's picture
  Margarine 2 Teaspoon
  Eggs 2 , beaten
  Mushrooms 1 Cup (16 tbs), sliced
  Celery 1 Cup (16 tbs), sliced
  Chopped onion 1⁄2 Cup (8 tbs)
  Bamboo shoots 1⁄4 Cup (4 tbs)
  Water chestnuts 1⁄4 Cup (4 tbs), sliced
  Brown rice 3 Cup (48 tbs), cooked
  Soy sauce 3 Teaspoon
  Crab meat 1⁄2 Pound, cut in to chunks
  Salt To Taste
  Pepper To Taste

Melt 1 tsp (15 mL) of the margarine in a large nonstick skillet.
Add eggs and cook over low heat until set; remove to cutting board.
Chop or cut eggs into large strips.
Melt remaining 1 tsp (15 mL) margarine in the same pan.
Add vegetables, cook and stir until celery is tender.
Remove vegetables from pan.
Stir the rice into pan and add soy sauce.
Mix until completely blended.
Add vegetables, crab and egg.
Cover and cook over low heat until mixture is hot.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2498 Calories from Fat 300

% Daily Value*

Total Fat 34 g53.1%

Saturated Fat 7.9 g39.4%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 1521 mg63.4%

Total Carbohydrates 446 g148.5%

Dietary Fiber 24.3 g97.1%

Sugars 9.2 g

Protein 98 g196.4%

Vitamin A 27.8% Vitamin C 22.1%

Calcium 31.3% Iron 74.7%

*Based on a 2000 Calorie diet

Crab Fried Rice Recipe