Crab and spring onion fried rice
A quick fried rice made by gently infusing garlic, ginger, and spring onions in oil before tossing with jasmine rice, rippled egg, and white crab meat.
Servings 4 people
Ingredients
- 4 tbsp Neutral Oil
- 4 clove Garlic peeled and finely sliced
- 30 g Ginger peeled and cut into thin matchsticks
- 1 bunch Spring Onion trimmed and cut into 1 cm slices
- 500 g Rice cooked jasmine
- 0.25 tsp White Pepper
- 2 tbsp Fish Sauce
- 1.5 tbsp Soy Sauce
- Pinch Sea Salt
- 2 Egg (Large) whisked
- 150 g White Crab Meat
Instructions
- Put the oil in a wok or large frying pan and add the garlic, ginger and spring onions.
- Pop on to a low heat and leave for eight to 10 minutes – you want to infuse the oil slowly, so the spring onions turn tender and the garlic and ginger are lightly golden.
- Turn up the heat to medium-high, add the cooked rice and fry for a minute.
- Stir in the white pepper, fish sauce and soy sauce, and fry for two minutes, so it's all combined and the rice is piping hot.
- Season the whisked eggs and pour over the top of the rice.
- Give them a minute to start setting, then drag the eggs through the rice – you don't want clumps of egg, rather a ripple of it throughout the dish.
- Fork through the crab meat, cook for a further minute, then take off the heat.
- Check the seasoning, and add more salt, soy or fish sauce as you wish.
- Serve straight away.