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Fried Rice with Crabmeat Recipe

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This recipe for Fried Rice with Crabmeat is from The DeLoria Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp vegetable oil
2 eggs, well beaten
4 c cold, cooked Jasmine rice
1/4 c coarsely chopped onion
1/2 lb cooked lump crabmeat
3 tbsp thinly sliced green onion (sliced crosswise)
2 tbsp fish sauce, plus fish sauce for serving
2 small cucumbers, peeled and sliced into thick ovals
1 lime, cut into 6 wedges
Directions:
Directions:
Heat a wok over medium-high heat. Add 1 tbsp of oil and swirl to coat. When the oil is hot, add the eggs and tilt the pan to spread them into a thin sheet. Cook until the egg sheet is opaque, golden on the bottom, and almost set on the top, then turn it onto a cutting board. When it is cool enough to handle, slice the sheet into thin treads about 2 inches long, set aside. Prepare the rice by crumbling it with your fingers, breaking up all the lumps into individual grains, set aside.

Reheat the wok over high heat. When it is hot add the remaining 2 tbsp oil. When the oil is quite hot, add the chopped onion and stir-fry until softened, 1 minute. Add the rice and cook for 2 minutes, stir-frying to heat the grains and keep them separate.

Add the crabmeat and the 2 tbsp fish sauce and stir fry for 1 minute, leaving the meat in lumps as much as possible. Toss in the green onion and egg threads, stir once, and transfer to serving platter.

Garnish the splatter with cucumber slices and lime wedges. Serve immediately, with fish sauce to taste.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
I leave off the cucumber slices, or make cucumber pickles instead.

 

 

 

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