Sausage And Imitation Crab Fried Rice Recipes

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CRAB FRIED RICE



Crab Fried Rice image

This fried rice is very easy and so popular for Thai and Chinese. Try this recipe and you'll find it is very nice taste. Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!

Provided by Karnjana

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 13

⅔ cup uncooked long grain white rice
1 ⅓ cups water
3 tablespoons vegetable oil
2 medium onions, cut into wedges
3 cloves garlic, chopped
½ tablespoon white sugar
2 teaspoons salt
1 egg, beaten
¼ pound cooked crabmeat
3 green onions, chopped
1 tablespoon chopped cilantro
½ cucumber, sliced
1 lime, sliced

Steps:

  • Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  • Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.

Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.4 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 1294 mg, Sugar 5 g

SAUSAGE AND IMITATION CRAB FRIED RICE



Sausage and Imitation Crab Fried Rice image

This fried rice with imitation crab is one of my recipes that I whipped together because I am the type of person who doesn't want to eat the same white rice everyday or week. It is very good. My family really loved it. Just try it, you'll see.

Provided by MissNessaFromCottagevilleSC

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 link (4" long x 1-1/8" dia)s Smoked link sausage, pork
1 (16 ounce) package imitation crabmeat, chopped
1 tablespoon margarine
3 large eggs, lightly beaten
2 cups hot cooked white rice
¼ cup Worcestershire sauce
1 teaspoon seasoning salt
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley

Steps:

  • Heat olive oil in a large skillet over medium heat. Add sausage and fry for 5 minutes. Add imitation crab and cook for another 5 minutes.
  • Move imitation crab and sausage mixture to the edges of the pan. Melt margarine in the center of the pan. Add eggs and cook, stirring with a spatula, until eggs are soft scrambled, 3 to 5 minutes.
  • Add cooked rice, Worcestershire sauce, seasoning salt, salt, pepper, garlic powder, and parsley flakes. Mix until combined and cook until hot, 3 to 5 minutes. Serve.

Nutrition Facts : Calories 496.7 calories, Carbohydrate 44.6 g, Cholesterol 185 mg, Fat 24.7 g, Fiber 1.1 g, Protein 23.2 g, SaturatedFat 6.6 g, Sodium 2514.7 mg, Sugar 10 g

FRIED RICE WITH CHINESE SAUSAGE



Fried Rice with Chinese Sausage image

Provided by Brian Boitano

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

1/4 cup canola oil, divided
2 eggs, lightly beaten
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 carrot, finely diced
2 stalks celery, finely diced
3 links Chinese sausage, sliced
1 small bunch scallions, sliced, divided
4 cups cooked white rice
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar

Steps:

  • Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.

BAHAMIAN CRAB N' RICE



Bahamian Crab N' Rice image

Everyone whose ever heard about the Bahamas thinks about conch. We were once called the conch isles. However, it is little known fact that conch is the most perennial dish, not the the national dish! The most important part of the national dish of the Bahamas. Eaten almost everyday with Steamed Nassau Grouper,coleslaw and fried plaintain especially between the months of June and August. This recipe will prove challenging for those unfamiliar with how to prepare the land crabs.... but it tastes like manna ... intensely delectable experience for your tastebuds!

Provided by KCBlair

Categories     Crab

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

5 white land crabs or 7 black land crabs, cleaned, segmented, fat removed
1 tablespoon vegetable oil or 1 tablespoon corn oil
1 large white onions or 1 yellow onion, finely diced
1/2 small green pepper, seeded and finely diced
2 1/2 tablespoons dried thyme
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon seasoning salt
1/2 scotch bonnet peppers, finely chopped with (optional) or 1/2 with out seeds (optional)
1/2 cup tomato paste
5 cups hot water
2 cups parboiled long-grain rice or 2 1/2 cups long-grain rice

Steps:

  • Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
  • Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal) between the shell's seam,push upward to seperate the crab's shell in two.
  • Be careful not to push the knife too far (the gall sac is in the direct path of the knife!).
  • Pull apart.
  • Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
  • Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
  • Break the two segments in half by holding each half securely and snapping apart.
  • This can also be done by chopping the segment with a cleaver.
  • Wash the toe segments under the tap and put them in the bowl with the fat.
  • This process is to be repeated until each crab is processed.
  • Place a large pot over medium high heat, adding the vegetable/corn oil.
  • Allow the oil to heat until a drop of water sizzles when dripped in the oil.
  • Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
  • Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
  • Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
  • Add tomato paste, stir ingredients together for another 5 minutes.
  • Add water.
  • Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
  • Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
  • Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
  • Cook for about 20-25 minutes or until all of the liquid is absorbed.
  • Do not lift lid while cooking.
  • Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
  • Fluff and serve hot.

GLO'S SAUSAGE FRIED RICE



Glo's Sausage Fried Rice image

This is an easy-to-prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice.

Provided by Gloria Gowins

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 pound ground pork sausage
5 eggs, beaten
3 tablespoons vegetable oil
½ head cabbage, cored and shredded
3 carrots, chopped
6 cups cooked white rice, cold
¼ cup soy sauce, or to taste
1 (14.5 ounce) can bean sprouts, drained
1 (6 ounce) package frozen green peas, thawed
ground black pepper to taste
3 green onions, chopped

Steps:

  • In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.
  • Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.

Nutrition Facts : Calories 540.1 calories, Carbohydrate 46.4 g, Cholesterol 154.8 mg, Fat 31.7 g, Fiber 4.8 g, Protein 17.3 g, SaturatedFat 10.1 g, Sodium 943.4 mg, Sugar 5.4 g

SAUSAGE FRIED RICE



Sausage Fried Rice image

I had a little sausage leftover and some rice, so I started throwing things in the pan. I came up with this. I know it's not really fried rice, but I hope if you try it you'll like it. Cook time doesn't include time for leftover rice.

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb bulk sausage (I like to use mild)
1/2 teaspoon garlic powder
2 tablespoons cooking oil (I use canola)
3 cups cooked rice, chilled
1 (10 ounce) package mixed vegetables
2 eggs, beaten
1/2 teaspoon salt
1/4 cup chopped green onion

Steps:

  • Cook the sausage with garlic powder in a large skillet until browned.
  • Remove and drain on paper towels.
  • Pour drippings from skillet.
  • Add oil and heat until hot but not smoking.
  • And rice and stir-fry over high heat for 1 minute.
  • Add vegetables and sausage and continue to stir-fry, about 5 minutes.
  • Stir in eggs and cook until set; season.
  • Sprinkle with onions.

Nutrition Facts : Calories 447.2, Fat 20.3, SaturatedFat 4.6, Cholesterol 147.2, Sodium 720.1, Carbohydrate 47.4, Fiber 2.7, Sugar 2.2, Protein 17

IMITATION CRAB AND WILD RICE



Imitation Crab and Wild Rice image

Simple way to add seafood to the weekly menu at home. Very popular at potluck dinners.

Provided by Melanie B

Time 40m

Yield 4

Number Of Ingredients 8

2 ¼ cups water
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
2 tablespoons salted butter, divided
½ cup diced onions
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (8 ounce) package imitation crabmeat, chopped
½ teaspoon ground white pepper

Steps:

  • Combine water, wild rice mix, contents of seasoning packet, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to low or medium-low, cover, and simmer until water is absorbed, about 25 minutes.
  • While rice is cooking, melt remaining 1 tablespoon butter in a large frying pan over low heat. Add onion and cook until translucent, 8 to 10 minutes. Add beans and corn; cook, stirring often, until heated through, about 5 minutes. Add imitation crab and season with pepper. Saute until imitation crab is warm, 3 to 5 minutes.
  • Mix cooked rice into the crab mixture and serve immediately.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 69.6 g, Cholesterol 26.6 mg, Fat 7 g, Fiber 9.7 g, Protein 16.2 g, SaturatedFat 3.9 g, Sodium 1553.6 mg, Sugar 7.1 g

ITALIAN SAUSAGE FRIED RICE



Italian Sausage Fried Rice image

I created this dish one day when I wasn't in the mood for anything I'd tried before. I used ingredients I had on hand. It's since become one of my family's requested meals.-Janet Wood, Windham, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 9

1 pound bulk Italian sausage
1 cup uncooked long grain rice
1 large onion, chopped
1 garlic clove, minced
2 cups water
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen peas, thawed

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the rice, onion and garlic; cook and stir until onion is tender. Stir in the water, salt and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender., Stir in tomatoes and peas; cover and cook 5-10 minutes longer or until peas are heated through.

Nutrition Facts :

SHRIMP AND CRAB MEAT WITH RICE



Shrimp and Crab Meat With Rice image

Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.

Provided by Eric R.

Categories     Healthy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon granulated garlic
2 1/2 cups chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper (to taste)
2 teaspoons Tabasco sauce
1 1/2 lbs shrimp, peeled and deveined
1 1/2 lbs lump crabmeat
1/4 cup green onion, chopped
1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
3 cups cooked basmati rice or 3 cups brown rice

Steps:

  • In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
  • Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
  • Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
  • Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
  • Serve over rice.

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Top Asked Questions

How do you make crab cakes with rice?
Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro.
How to make sausage rice stir fry?
Place the cooked rice, pour the soy sauce, oyster sauce and sesame oil. Stir fry with medium high heat. Add green part of spring onions and salt to taste. Continue stir fry for another 1 min. Remove from heat and transfer to serving plate. Best to serve immediately. Enjoy! Cut carrot and sausage into small cubes. Cut spring onions into thin slices.
How do you make Cajun sausage and rice?
Add rice and soy sauce (with cajun spices mixed in if using). Stir well as rice heats. Use turner or spatula to chop up chunks of rice and help mix the flavors evenly throughout the skillet. Now stir in the sausage, eggs and green onions. Serve warm and enjoy! Sausage does not have to be browned, but it does add flavor and eye appeal.
What is sausage fried rice?
Sausage fried rice is a savoury egg fried rice dish that’s quick and easy to make and can be on the table in less than half an hour. We’ve used pouches of express cooked rice which just need heating through for a few minutes.

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