Sea Urchin and Crab Fried Rice

This rich seafood-forward version of a Chinese cuisine staple, Sea Urchin and Crab Fried Rice with Ikura (salmon roe), comes to us from Jenice Yu of Fresh Ideas Start Here.

  • By Jenice Yu,
  • February 4, 2016
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    3-4 tbsp oil

    2 tbsp minced ginger

    2 large cloves minced garlic

    4 cups cooked rice of your choice, cooked the night before (long grain wild rice pictured)

    1/4 tsp white pepper

    1 tbsp soy sauce

    salt, to taste

    2 eggs, beaten

    200 g cooked lump crab meat

    2 scallions, chopped

    2 cups of asparagus, chopped

    100 g sea urchin roe

    50 g soya sauce cured ikura


    Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic and asparagus, cook until asparagus is softened.

    Add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined and/or warmed through if you’re using leftover rice.

    Add white pepper and soy sauce to the rice. Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice.

    Stir the rice until all of the egg is cooked and incorporated. Before adding the crab and sea urchin, use your spatula to once more spread the rice evenly in the wok. Add the crab and sea urchin to the rice and stir-fry thoroughly. For about 2 minutes.  Top with soya sauce ikura. Serve and enjoy!

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