The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fried rice with crab, egg and cucumber

When you're cooking rice, It's always handy to make extra to use for fried rice the following day. It's one of the quickest and easiest of meals. Cooked rice will keep in the fridge for two days.

You'll need

80 ml (1/3 cup) vegetable oil 3 eggs, lightly beaten 3 garlic cloves, finely chopped 600 gm cooked jasmine rice (380gm uncooked) 2 tbsp light soy sauce (preferably Healthy Boy; see note) 1 tbsp fish sauce, or to taste Large pinch of caster sugar 30 gm dried shrimp (see note), soaked in cold water for 5 minutes, drained 150 gm picked crab meat 3 spring onions, thinly sliced To serve: ground roasted chilli flakes, thinly sliced cucumber and lime wedges


  • 01
  • Heat a wok over high heat until very hot, add 1 tbsp oil and eggs, and stir until eggs are scrambled and dry (1-2 minutes). Remove from pan and set aside.
  • 02
  • Add remaining oil and garlic to pan and stir-fry until just golden (20 seconds; be careful not to let garlic burn or it will turn bitter), then add rice and egg and stir-fry to combine and warm through (1-2 minutes). Add sauces, sugar and a large pinch of ground white pepper, stir-fry to combine, then check and adjust seasoning. Add shrimp and crab meat, stir-fry to combine, then stir in spring onion. Scatter fried rice with chilli flakes, and serve with cucumber slices and lime wedges.

Note Healthy Boy soy sauce and dried shrimp are available from Asian grocers.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Crisp young riesling.

Featured in

Feb 2016

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.