This quick crab fried rice recipe is better than anything you’d get at your local take-out restaurant. Plus, it’s a great opportunity to use up leftover cooked rice and customize with your favorite vegetables.

Crab Fried Rice

Wear heavy rubber gloves or use a dish towel to protect hands. Twist each crab leg at the joint and pull out the tendons. Using kitchen shears, cut through the shells; pull apart the shells and remove the crabmeat. Pat crabmeat dry with paper towels. Break crabmeat into bite-size pieces; set aside.

Heat a wok or large skillet over high heat. Add 1 Tbsp. peanut oil. Add beaten egg; cook and stir for 1 minute or until egg is set. Remove egg from wok and set aside.

Add remaining 2 Tbsp. oil to wok. Add red chiles, ginger and garlic; cook for 1 minute or until ginger and garlic begin to brown. Stir in the rice; cook for 5 to 6 minutes or until rice begins to crisp, stirring frequently.

Add green onion bottoms; season with white pepper. Stir in rice wine, sesame oil and soy sauce. Gently stir in peas, carrots, crabmeat and cooked egg; cook for 2 to 3 minutes or until heated through, stirring constantly.

Add the bean sprouts and green onion tops; toss to combine. Remove and discard red chiles. Serve immediately.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.