In season当季Vietnamese越南
Vietnamese Crab Fried Rice (Cơm Chiên Cua)越式蟹肉蛋炒饭
Simple fried rice with cooked picked crab and egg. Use already-cooked rice and refrigerated cooked crab meat; cooking rice, cooling it and picking whole crabs are extra work outside this time.熟蟹肉鸡蛋炒饭，用已熟米饭和冷藏熟蟹肉，另煮冷却米饭或拆整蟹不计此时。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Break up cold cooked rice gently. Check cooked crab for stray shell. Beat eggs, mince garlic and separate sliced scallion whites and greens. Use safely refrigerated rice or packaged precooked rice, never rice left out over 2 hours.冷熟饭轻拨散，熟蟹肉查碎壳，蛋打散蒜切末葱白绿分开；用及时冷藏或包装熟饭，不用室温超2小时饭。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands and produce; dry well. Keep raw meat, seafood and their utensils separate from ready-to-eat ingredients. Do not rinse raw chicken or fish.洗手，蔬果洗净擦干；生肉海鲜及其器具与即食食物分开，不冲洗生鸡或生鱼。
- Measure the displayed list for your chosen servings before heating. Times include prep for the base recipe; extra batches take longer. Drinking or boiling water mentioned separately is additional.开火前按所选人数清单量好；时间包含基础份量准备，更多批次会更久，另提饮用水或煮面水另备。
Ingredients食材
- Already-cooked jasmine rice, safely chilled or commercially precooked已熟茉莉香米饭（及时冷藏或市售熟饭）2 cups杯
- Refrigerated cooked picked crab meat, drained; no shell冷藏熟蟹肉（沥干去壳）5 oz盎司
- Eggs鸡蛋2 large个大的
- Garlic大蒜2 cloves瓣
- Scallions葱2
- Fish sauce鱼露1 tsp小勺
- Soy sauce酱油1 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
Method做法
Warm one third of the oil in a wide skillet. Crack in the eggs and scramble gently until just set, then lift them onto a clean plate — they come back later to heat through.
宽锅里倒三分之一的油烧热，磕入鸡蛋轻轻炒到刚凝固，盛到干净盘子里，等会儿还要回锅热透。
The egg is softly set, not browned or dry.蛋软凝固非焦干。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
Pour in half the remaining oil, then add the scallion whites and half the garlic and stir for 20 seconds. Add the cooked crab and fish sauce and fold gently for 1 minute, then set aside with the eggs. Keep the crab in flakes — don't mash it into a paste.
再倒一半剩下的油，下葱白和一半蒜，炒20秒。加熟蟹肉和鱼露轻拌1分钟，和鸡蛋一起先盛出来。蟹肉别碾成糊，保持片状。
The crab stays in flakes and small lumps.蟹肉仍成片团。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Add the rest of the oil and garlic, then the cooked rice. Stir-fry, breaking up clumps with a spatula, until the rice is steaming all the way through. Stir in the soy sauce. If you're making more, cook it in small batches with extra time rather than crowding the pan.
把剩下的油和蒜下锅，再放熟饭，用铲子把饭团压散，炒到整锅都冒热气。淋入酱油拌匀。做得多就分小批炒、多炒一会儿，别把锅塞满。
Grains are separate and the rice is hot throughout.饭粒分明全热透。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Return the egg and crab and fold gently until the rice and cooked seafood hit 165°F (74°C). Add the scallion greens and pepper, turn off the heat, and serve right away. Reheating won't fix rice that was stored unsafely.
把鸡蛋和蟹肉倒回锅里轻拌，等饭和熟海鲜到165°F (74°C)。撒葱绿和胡椒，关火马上吃。储存不当的饭，复热也救不回来。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Ground black pepper黑胡椒粉Freshly ground black pepper tastes far brighter than pre-ground; it's the key to Vietnamese shaking beef.现磨黑胡椒比预磨的香得多，是越南牛肉粒的关键。
Cookware厨具
Wide skillet, spatula, bowls, knife, board, measuring tools and food thermometer宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Crab and egg supply protein and rice supplies starch. Add water spinach for vegetables; the linked soup is optional, not another mandatory protein dish.蟹蛋供蛋白、饭供主食，配空心菜补蔬菜；汤可选，不必再加大份肉。
Vietnamese Garlic Water Spinach (Rau Muống Xào Tỏi)越式蒜香炒空心菜
Vietnamese Tomato Egg Drop Soup (Canh Trứng Cà Chua)越式番茄蛋花汤Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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