Asian crab rice bowl

  • serves 2
  • Easy

This quick and easy Asian-inspired crab rice bowl is light, zingy and packed with flavour. Serve with a squeeze of lime and chopped red chilli. Substitute crab for prawns if you prefer.



  • oil  2 tbsp
  • garlic 2 cloves, sliced
  • root ginger 1 tbsp, grated
  • spring onions 4, shredded
  • red chillies 2, shredded
  • frozen peas 2 handfuls, defrosted
  • basmati rice or ready steamed basmati
  • egg or sesame oil
  • lime cheeks to serve
  • basil a small handful, shredded
  • white crab meat 100g


  • Step 1

    Heat 2 tbsp oil in a pan or wok. Add the garlic, ginger, spring onions and chillies and stir fry for a couple of minutes. Add the rice to the pan and toss until hot.

    Stir in the egg, crab and peas and cook for a couple of minutes until heated through. Stir through the basil.

    Serve sprinkled with extra spring onion, chilli and lime.

Nutritional Information

  • Kcals 337
  • Carbs 28.3g
  • Protein 18.5g
  • Fat 17.4g
  • Salt 0.73g
  • Saturates 2.7g
  • Fibre 2.5g