A cozy rice bowl loaded with savory imitation crab, silky eggs, stir-fried cabbage, and a creamy, umami-packed sauce—all in one pan. Quick to prep, super satisfying, and perfect for a fuss-free weeknight dinner!
Looking for a comforting and quick dinner idea that’s loaded with flavor and nutrition? This Crab and Egg Stir Fry Rice Bowl is a creamy, savory delight made with soft scrambled eggs, juicy cabbage, sweet onion, and imitation crab—all tossed in a rich stir-fry sauce and served over fluffy rice. With just one pan and simple pantry ingredients, this dish delivers maximum flavor with minimum effort. Whether you’re craving a Korean-inspired rice bowl or just need a budget-friendly seafood meal, this one hits the spot.
This rice bowl is inspired by the comforting simplicity of
Korean-style donburi (rice bowls), where warm rice meets savory stir-fried
toppings. The imitation crab brings a sweet seafood flavor without the price
tag of real crab, while the creamy egg and milk mixture gives it a luscious
texture. Stir-frying everything together in one pan means less mess and more
flavor—the garlic, onion, and cabbage release their natural sweetness and blend
beautifully with the umami-rich sauce. It's also a great way to sneak in
veggies without overpowering the dish. Plus, cabbage is high in fiber and
vitamin C, making this bowl not just tasty but nutritious too. Leftovers? No
problem. Just reheat gently in the microwave or pan with a splash of water, and
it’s as good as new.
Key Ingredients & Their
Roles
- Imitation
Crab → Adds a slightly sweet, seafood flavor and tender texture that
pairs perfectly with eggs. It's affordable and easy to use.
- Cabbage
→ Adds crunch, sweetness, and nutrition. It softens during cooking but
still adds body to the dish.
- Eggs
& Milk → The combo creates a creamy, custard-like texture that
coats every bite of rice and veg.
- Soy
Sauce, Oyster Sauce & Sesame Oil → These sauces build the
umami-rich base, balancing salty, sweet, and nutty notes beautifully.
- Apple
Cider Vinegar → Adds a light tang to cut through the richness.
- Onion
& Garlic → Classic aromatics that build depth and sweetness as
they cook.
Crab and Egg Stir Fry Rice Bowl Recipe Details
๐ Prep Time: 10
minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Cuisine Type: Korean-inspired fusion | Calories (Estimate): 400–450 kcal per serving | Serving Size: 3–4 bowls
๐ Ingredients:
- 300g
imitation crab, chopped (10.5 oz)
- 200g
cabbage, thinly sliced (7 oz)
- 1
medium onion, thinly sliced
- 1
tbsp spring onion, finely diced (for garnish)
- 1
tbsp minced garlic
- 5
eggs
- 1/2
cup (125 ml) milk
- 1
tbsp soy sauce
- 1
tbsp oyster sauce
- 1
tbsp sesame oil
- 1/2
tbsp apple cider vinegar
- 1/8
tsp salt
- 1/8
tsp black pepper
- 2–3
bowls of cooked rice, for serving
- Oil
for cooking (vegetable or neutral oil)
๐จ๐ณ Instructions:
- Prep
Ingredients
• Chop imitation crab into bite-sized pieces.
• Slice cabbage and onion thinly.
• Mince garlic and dice spring onion for garnish.
• In a bowl, whisk together eggs and milk until smooth. - Start
the Stir-Fry
• Heat a tablespoon of oil in a large frying pan or wok over medium heat (about 180°C / 350°F).
• Add sliced onion and minced garlic. Stir-fry for 1–2 minutes until fragrant. - Add
the Veggies and Crab
• Toss in the cabbage and stir-fry until slightly softened, about 3 minutes.
• Add chopped imitation crab and stir everything together. - Add
Sauce Mixture
• Pour in soy sauce, oyster sauce, sesame oil, apple cider vinegar, salt, and pepper. Mix well so everything is coated evenly. - Add
Egg Mixture
• Lower heat to medium-low. Push ingredients slightly to one side.
• Pour in whisked eggs and milk. Let it sit for a few seconds, then gently stir everything together until the eggs are just set but still creamy (about 2–3 minutes). - Serve
• Spoon over freshly steamed rice.
• Garnish with diced spring onions. Serve immediately while hot!
Tips & Ingredient
Substitutions
- Make
it vegetarian: Swap imitation crab for firm tofu or sautรฉed mushrooms.
- No
oyster sauce? Use hoisin sauce or more soy sauce with a touch of
sugar.
- Dairy-free
version: Use soy or oat milk instead of dairy.
- Low-carb
option: Serve over cauliflower rice.
- Meal
prep tip: Chop all veggies and mix sauces ahead of time for a
10-minute dinner.
- Spice
it up: Add a drizzle of sriracha or Korean gochugaru for a spicy kick!
Frequently Asked Questions
(FAQ)
Q1: Can I make this ahead of time?
Yes! You can prep the sauce and chop the veggies a day in advance. The cooked
dish stores well in the fridge for up to 2 days. Reheat gently.
Q2: What can I use instead of imitation crab?
You can substitute with shredded cooked chicken, tofu, or real crab if
available.
Q3: Can I freeze this dish?
The egg and milk mixture may change texture when frozen. It’s best enjoyed
fresh or refrigerated.
Q4: How do I keep the eggs soft and creamy?
Cook on low heat and stir gently. Avoid overcooking the eggs to maintain that
custard-like texture.
Q5: What rice works best for this bowl?
Short-grain rice (like sushi rice or Calrose) holds up well, but jasmine or
basmati also work for a lighter version.
Wrap-Up
This Crab and Egg Stir Fry Rice Bowl is the kind of
dish that brings warmth, flavor, and comfort in every bite—perfect for a
weeknight dinner or lazy weekend lunch. I hope you give it a try and fall in
love with its creamy, savory goodness!
๐ Have you tried this
recipe or made your own twist on it?
Share your version in the comments below—I’d love to see how you make it yours!
✨ And if you love easy rice bowl
recipes, check out my Tuna Lettuce Bibimbap next!
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