Enjoy a fresh spin on an old favourite with this light and zesty crab fried rice. You’ll love the subtle Asian flavours paired with the delicate crab.
30 Minutes. The ultimate fried rice.
1 pot crab claw meat
2 sprigs coriander
1 long red chilli
1.5 tablespoons fish sauce
1/2 tablespoon soy sauce
1/2 tablespoon miring
1 stick celery
1 cup long grain rice
1.5 tablespoon fried eschalot
Using absorption method, cook the rice. Place the rice in a saucepan with 2 cups cold water. Bring to the boil and cook until liquid is completely absorbed. Remove from heat. Transfer rice to a lined tray. Using a spoon, spread rice out to cool and dry.
Very finely dice onion, celery and chilli (optional / to your taste). Roughly chop the coriander, drain the crab meat and grate the carrot.
Cook fried rice
Place a large frying pan or wok on a high heat. Add a generous drizzle of olive oil, onion, carrot and celery. Cook for 2 minutes. Then add the rice and premixed sauce. Stir-fry for 3 minutes. Toss through crab and chilli (optional / to your taste).
Stir-fry for 30 seconds then remove from heat.
Spoon into bowls and finish with a squeeze of lemon, coriander and fried eshallots.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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