CRAB FRIED RICE
CRAB FRIED RICE
The real trick of making good fried rice is to remember keep tossing the ingredients in the wok to make sure that everything is well mixed and that the end results is light and free from lumps.
Ingredients | Serves 2-4
150g cooked white crabmeat, without shell
¼ onion, peeled
2 spring onions
3 eggs
Salt and pepper- to season
4 tablespoon vegetable oil - for frying
100g minced beef
500g cooked Japanese rice
For the garlic and ginger soy sauce:
2 garlic cloves
20g fresh ginger
45ml soy sauce
SHOP THE LOOK
Method
To make the garlic and ginger soy sauce: slice the garlic and the ginger, add them to the soy sauce and refrigerate.
Loosen the crabmeat flakes, making sure there are no large chunks.
Finely chop the onion and spring onions.
Lightly beat the eggs in a bowl and season with salt and pepper.
Put a wok over high heat and add 2 tablespoons of oil. Pour in the egg mixture and fry quickly, stirring gently as it is cooking. When lightly cooked, put in a bowl and set aside.
Put a little more oil in the frying pan, add the beef and cook, adding the onion (thought not the spring onion), once the beef is browned.
Add the rice and toss the ingredients together in the wok, adding a little more oil if necessary, until all the oil its used. Pour 45ml of the garlic and ginger soy sauce around the rim of the pan and toss all the ingredients together, ensuring that the sauce is evenly mixed in and that the rice doesn’t stick.
Continue to toss for 5 minutes, even though it might be really tiring, then add the crabmeat and cooked eggs, season to taste with salt and pepper and toss the ingredients again for a further couple of minutes, to heat the crabmeat through. Turn the heat off and add the spring onion. Mix in thoroughly and serve pipping hot.
Recipe from p106 from Everyday Harumi