Crab fried rice

Crab fried rice

Com chiên cua

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Here is Tracey's favourite fried rice - a very stylish and delicious dish that can be served on its own, but equally fits a banquet-style meal. It is best to use rice that has been cooked the day before, as it dries out a little and makes for easier frying.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
3 eggs, lightly beaten
2 tablespoons Annatto oil
2 garlic cloves, finely chopped
1.11kg Boiled rice, or boil up 400 g uncooked long-grain white rice
115g podded peas, blanched
or unthawed frozen peas
250g crabmeat
3 tablespoons Fried shallots
2 limes, cut into wedges
Soy chilli dipping sauce, to serve

Method

  1. Heat the vegetable oil in a wok over medium heat. Pour the eggs over the base of the wok and cook for 1-2 minutes, rotating the wok to ensure the omelette cooks evenly. Remove from the wok, When cool enough to handle, roll into a cigar shape and thinly slice.
  2. Wipe out the wok, return to the heat and add the annatto oil. When the oil is hot, add the garlic and cook over medium heat until fragrant. Add the rice, tossing it around in the wok to evenly colour the grains.
  3. Add the peas and continue tossing, as the rice will easily stick to the wok. When the rice has heated through, add the crabmeat and half the fried shallots. Toss to mix together, then remove from the heat.
  4. Serve the rice topped with the omelette strips and the remaining fried shallots, with the lime wedges and dipping sauce on the side.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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