Tanner crab fried rice. Photo by Kinsey Brown for The Cordova Times


  • 1/2 pound Alaskan tanner crab meat, cooked  
  • 2 cups cooked rice 
  • 1/4 cup soy sauce  
  • 2 tablespoons fish sauce  
  • 2 tablespoons chili paste  
  • 2 cloves garlic  
  • Vegetable oil  
  • 1 inch ginger  
  • 2 carrots, diced  
  • 1/4 head cabbage, chopped  
  • 1/4 red onion, diced  
  • 1 egg  


Lay cooked rice out onto a baking sheet to cool and dry.  

In a large skillet or wok heat two tablespoons of vegetable oil over very high heat. Add onion, ginger, garlic, carrots and sate until fragrant. Add in the precooked rice and liquid ingredients.  

Stir well and let cook for about three minutes.  

Mix in the cabbage and green onions.  


After another three minutes, form a space in the middle of the pan with a spatula and crack an egg into the pan. Fold the egg into the rest of the rice mixture and allow to cook for five to eight additional minutes.  

Rice should be browning and sticking to the bottom slightly.  

Scrape the pan and serve with fresh green onion, sesame seeds and extra soy sauce.