Vegetarian Crab Fried Rice

Transform your dinner table with this irresistible Vegetarian Crab Fried Rice, a plant-based twist on the classic takeout favorite. Featuring tender, shredded young green jackfruit as a convincing crab alternative, this dish is packed with bold flavors and vibrant textures. Aromatic garlic, ginger, and soy sauce elevate the perfectly fluffy jasmine rice, while a colorful medley of carrots, bell peppers, peas, and oyster mushrooms adds a burst of freshness. Finished with zesty lime juice, nutty sesame oil, and a garnish of fresh cilantro, this quick and easy meal is ready in under 35 minutes and sure to impress vegetarians and non-vegetarians alike. Whether you're craving healthier comfort food or a creative meat-free dinner, this recipe is a must-try!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups cooked jasmine rice
• 1 can (20 oz) young green jackfruit
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 bunches green onions, sliced
• 4 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 medium carrots, diced
• 1 medium red bell pepper, diced
• 1 cup peas
• 1 cup oyster mushroom, chopped
• 1 teaspoon sesame oil
• 1 medium lime, juiced
• 0.5 cup cilantro, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Drain and rinse the canned jackfruit. Use your fingers or a fork to shred the jackfruit into small pieces, resembling the texture of crab meat.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.

Step 3

Add the shredded jackfruit to the skillet, cooking for about 5-7 minutes until it begins to soften and lightly brown.

Step 4

Stir in 1 tablespoon soy sauce, mixing well with the jackfruit. Cook for an additional 2 minutes, then remove from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced green onions, diced carrots, red bell pepper, peas, and chopped oyster mushrooms. Sauté for 3-4 minutes until the vegetables are tender-crisp.

Step 6

Add the cooked jasmine rice to the skillet and mix well. Ensure the rice breaks up and combines with the vegetables.

Step 7

Return the cooked jackfruit to the skillet, mixing it evenly into the rice and vegetables.

Step 8

Add the remaining 2 tablespoons of soy sauce, stirring to coat the rice evenly. Drizzle the sesame oil over the mixture.

Step 9

Squeeze the juice of one lime over the fried rice, adding a refreshing citrus flavor.

Step 10

Adjust seasoning with salt and black pepper to taste.

Step 11

Garnish with chopped cilantro and serve hot.

Nutrition Facts

Serving size	(1616.4g)

Amount per serving	% Daily Value*
Calories	1535.8

Total Fat 45.7g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 4276.6mg	0%
Total Carbohydrate 253.3g	0%
Dietary Fiber 29.2g	0%
Total Sugars 32.2g
Protein 42.7g	0%

Vitamin D 0IU	0%
Calcium 390.4mg	0%
Iron 12.6mg	0%
Potassium 3020.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 10.7%

Carbs: 63.5%