Fried rice is best made with day-old rice, in other words leftovers. Use a wok for the best results. Crab, preferably fresh if possible, goes particularly well with the rice.
Ingredients: (Serves 4)
- 2 tablespoons vegetable oil
- 4 garlic cloves, finely chopped
- 2 eggs
- 450 g (15 oz/2½ cups) cooked jasmine rice, refrigerated overnight
- 110 g (4 oz) crabmeat (drained well if tinned)
- ½ small onion, sliced
- 175 g (6 oz) tin water chestnuts, drained and sliced
- 2 tablespoons finely julienned ginger (optional)
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 4 cooked crab claws, for garnish
- ½ long red chilli, seeded and finely sliced, for garnish
- 2 spring onions (scallions), finely chopped, for garnish
Method:
Heat the oil in a wok or frying pan and stir-fry the garlic over a medium heat until light brown. Using a spatula, move the fried garlic to the outer edges of the wok. Add the eggs and stir to scramble for 1-2 minutes.
Add the cooked rice, crabmeat and onion, stirring for 1-2 minutes.
Add the water chestnuts, ginger, light soy sauce and sugar and stir together for 1 minute. Taste, then adjust the seasoning if necessary.
Spoon onto a serving plate and garnish with the crab claws. Sprinkle with sliced chilli and spring onions.
Summary
Recipe Name
Fried Rice with Crab Recipe
Published On
Average Rating
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