Filipino Garlic Fried Rice With Crab Paste

Crab Paste (Taba ng Talangka) makes this dish rich and aromatic

Filipino Garlic Fried Rice With Crab Paste

The Spruce / Ahlam Raffii

Prep: 5 mins
Cook: 8 mins
Total: 13 mins
Servings: 4 servings
Yield: 2 cups
Nutrition Facts (per serving)
139 Calories
4g Fat
23g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 139
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 2mg 1%
Sodium 143mg 6%
Total Carbohydrate 23g 9%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 3g
Vitamin C 1mg 7%
Calcium 12mg 1%
Iron 1mg 6%
Potassium 49mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Say "fried rice" and the image that comes to mind is Chinese-style fried rice with small pieces of meat, chopped vegetables, and eggs. In the Philippines, fried rice tends to be simpler. The most popular version, called garlic fried rice, is cooked by sauteing minced garlic until golden then adding the day-old rice and salt. Everything is stir-fried until the rice grains are glistening with the garlic-infused oil. For a richer garlic fried rice, crab paste can be added (Taba ng Talangka). The crab paste used to cook this fried rice dish comes from talangka

The easiest way to enjoy crab paste is to mix it with hot newly-cooked rice. But if you have day-old rice, a few extra steps will yield an even tastier and more aromatic rice dish. Mixing crab paste with aromatics and a little citrus juice like in this recipe gives it added depth of flavor and aroma.

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The Spruce Eats

"At first, I was worried the crab paste flavor would overwhelm the other flavors, but the combination with the ginger, garlic, and scallions was perfectly balanced, and the fried rice was delicious. The rice made a quick and tasty side dish." —Diana Rattray

Filipino Fried Rice With Crab Paste
A Note From Our Recipe Tester

Ingredients

  • 1 teaspoon minced garlic

  • 1/4 teaspoon grated ginger

  • 1 tablespoon finely chopped shallots

  • 1 tablespoon vegetable oil

  • 1 tablespoon crab paste

  • Splash of kalamansi juice (or lemon or lime juice)

  • 1/4 teaspoon salt, or to taste

  • 2 cups cold cooked white rice, preferably day-old

  • 1 medium scallion, optional, for garnish

Steps to Make It

  1. Gather the ingredients.

    Filipino Garlic Fried Rice With Crab Paste ingredients

    The Spruce / Ahlam Raffii

  2. Saute garlic, ginger and shallots in the vegetable oil in a large skillet over medium heat for 1 to 2 minutes until softened.

    Saute garlic, ginger and shallots in the vegetable oil

    The Spruce / Ahlam Raffii

  3. Add the crab paste and the kalamansi juice. Stir for about 1 minute.

    add crab paste and the kalamansi juice to the garlic mixture in the pan

    The Spruce / Ahlam Raffii

  4. Taste and add salt, as needed.

    garlic mixture cooking in the pan

    The Spruce / Ahlam Raffii

  5. Mix in cooked rice and stir-fry just until heated through, about 5 minutes. Serve hot and garnished with chopped scallion.

    Filipino Garlic Fried Rice With Crab Paste

    The Spruce / Ahlam Raffii

Tip

Cold, day-old rice is best for fried rice, but in a pinch you can speed up the process. After cooking the rice, spread it out on in a single layer on a baking sheet or platter to dry thoroughly—about 30 minutes—then refrigerate it for about an hour. Break the clumps up with your fingers before adding it to the pan.

How to Store

  • Refrigerate leftover fried rice in an airtight container and eat it within 5 days.
  • To reheat leftovers, put the fried rice in a microwave safe bowl and cover with a dampened paper towel. Microwave on high, stirring every 30 seconds, until it is hot and evenly cooked. Alternatively, reheat the fried rice in a saucepan on the stovetop over medium-low heat with a small amount of water to moisten.