Crab Fried Rice

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

When there is a celebration in the home, I will always prepare this dish to host my family members and guests. It is a wonderful dish to serve as in the Chinese custom you need to serve something that is exclusive from daily meal, especially crabs, oysters, scallops and lobsters. So basically you need to spend a little more to have a great time. To me, not necessary but once a little while I like to spoil them.

This is a very simple dish to prepare and the ingredients are easy available in any national supermarkets. If you prefer a little spicy and hot simply add a teaspoon of sambal oelek/chili paste.

 

 

Ingredients:

9 cups cooked Jasmine rice (a day old)

1½ cup Japan Pollock crabmeat (you can use lump crabmeat)

3 large eggs – 2 eggs light beaten

½ cup frozen mixed vegetable, thawed and blanched

1 small onion, peeled and sliced

5 cloves garlic, peeled and chopped

1½ teaspoons ground white pepper

1¼ tablespoons fish sauce

1 tablespoon dark soy sauce

1 teaspoon cooking white wine

1 teaspoon sugar (optional)

1 teaspoon sambal oelek/chili paste

1 sprig fresh basil

Salt to taste

2 stalks green onion, roots removed and sliced

3-4 tablespoons canola/vegetable/corn oil plus one tablespoon canola/vegetable/corn oil

 

Method:

In a mixing bowl with day old cooked Jasmine rice and an egg, and mix until the rice is combined with the egg. Set aside.

Heat a wok/frying pan with canola/vegetable/corn oil over medium-high heat. Swirl

oil to coat around the sides. Add chopped garlic, sliced onions and sauté until just fragrant. Stir in the Jasmine rice mixture and stir occasionally until the rice is well separated (the egg prevents the rice from sticking to each other. If you prefer the rice to be whiter use just the egg white. Add the Japanese pollock crabmeat into the rice and combine until well.

Push the fried rice to the one side of the wok/frying pan and add the remaining canola/vegetable/corn oil swirling down the half side. Crack the remaining eggs into the spot and cook until lightly set and then scrambled. Fold in the fried rice over the eggs and toss until well combined. Add fish sauce, white pepper, cooking white wine and sugar (optional), continuing toss the rice mixture until well mixed. Heat turns off and sprinkle all over the fried rice mixture with chopped green onions and basil leaves. Garnish with some cilantros.

 

This entry was posted in Chindian Recipes, Peranakan (Nyonya), Rice and Noodles and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>