Crab Stick Silky Egg Rice
A beloved Hong Kong cafe classic featuring tender crab sticks folded into soft, creamy scrambled eggs served over steamed rice with a savory sauce.
Story
This comforting rice bowl combines the delicate sweetness of crab sticks with impossibly soft, custardy scrambled eggs. The key is low heat and gentle folding to achieve that signature silky texture.
Ingredients
steamed jasmine rice
2 bowls
imitation crab sticks
6-8 sticks
eggs
4 large
green onions
2 stalks, chopped
chicken stock or water
3 tablespoons
oyster sauce
2 tablespoons
light soy sauce
1 tablespoon
sugar
a pinch
vegetable oil
3 tablespoons
sesame oil
1 teaspoon
Instructions
1
Prepare the crab sticks
Pull the crab sticks apart into thin strips. If frozen, thaw first. Set aside.
2
Make the egg mixture
Crack eggs into a bowl and beat until fully combined. Add a pinch of salt and the chicken stock. Mix well—this extra liquid is what creates the silky texture.
3
Cook the eggs
Heat 2 tablespoons of oil in a wok over medium-low heat. Pour in the egg mixture. Let it set slightly, then gently push from the edges toward the center. Add the crab stick pieces and continue folding gently until the eggs are just set but still creamy. Remove from heat immediately.
4
Make the sauce
In the same wok, combine oyster sauce, soy sauce, sugar, and 2 tablespoons of water. Heat through until the sugar dissolves.
5
Assemble and serve
Divide the hot steamed rice between bowls. Spoon the silky egg and crab mixture over the rice. Drizzle with the savory sauce, sprinkle with green onions, and finish with a drizzle of sesame oil. Serve immediately while the eggs are still creamy.
