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From @Cooking with Shereen

Crab Fried Rice

20 min · Serves 2

20 mintotal
10 minhands on
12steps
2servings

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Ingredients

For the crab

  • 1 lb cooked king crab legs, steamed

For the aromatics

  • 3 Thai red or green chillies, split lengthways
  • 4 cloves garlic, finely minced
  • 1 small bunch green onions, chopped, white and dark green parts separated

For the fried rice

  • 2 tbsp neutral oil, plus extra as needed
  • 2 eggs
  • 1 cup cooked white rice, chilled or day-old
  • 1 pinch MSG
  • Black pepper, to taste
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp mirin
  • To serve
  • 1 tsp toasted sesame oil

To serve

    Method

    For the crab

    1. Pick the meat from the crab legs in large pieces and set aside.

    For the aromatics

    1. Prep the chillies, garlic, and green onions before starting to cook.

    For the fried rice

    1. Heat a wok over medium-high heat with the neutral oil.

    2. Add the split chillies, minced garlic, and the light green/white parts of the green onions, and stir-fry until fragrant, about 30 seconds.

    3. Crack the eggs straight into the wok and stir-fry until fully cooked and scrambled into small pieces.

    4. Add the leftover chilled rice to the wok along with an extra splash of oil if needed, breaking up any clumps with the spatula.

    5. Stir-fry the rice constantly until lightly toasted and steaming hot, 2–3 minutes.

    6. Season with the MSG, a crack of black pepper, the soy sauce, and the mirin.

    7. Stir-fry constantly until the rice has absorbed all the liquid and turns a uniform golden colour, 1–2 minutes.

    8. Gently fold in the picked crab meat and warm through just until hot, about 30 seconds.

    To serve

    1. Turn the fried rice out into a bowl, press gently, and invert onto a serving plate to form a mound.

    2. Drizzle over the toasted sesame oil and garnish with the reserved dark green sliced onions.

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