Crab Fried Rice
To save time, include an extra order of rice when you take out Chinese food or make a double batch one night, reserving half for later use. Microwave the rice just until warm and use it for making fried rice.
- 1/4 cup soy sauce
- 1 1/2 Tbs. rice vinegar
- 1 tsp. Asian sesame oil
- 1/2 tsp. sugar (optional)
- Pinch of freshly ground white pepper
- 2 Tbs. corn or peanut oil
- 1 Tbs. minced fresh ginger
- 3 garlic cloves, minced
- 3 green onions, thinly sliced
- 4 cups steamed white rice, warm
- 2 eggs, beaten
- 1/2 lb. fresh lump crabmeat, picked over for shell fragments
- 1 cup frozen petite peas
Make the sauce
In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar and white pepper and stir to dissolve the sugar.
Stir-fry the rice
Heat a wok or large nonstick fry pan over high heat until very hot and pour in the corn oil. Add the ginger, garlic and green onions and stir-fry until fragrant, about 5 seconds. Add the rice and stir-fry until the rice is hot, about 5 minutes.
Create a small well in the middle of the rice, exposing the bottom of the wok. Add the eggs to the well and immediately stir-fry to incorporate them into the rice. Once the eggs are cooked through, add the crabmeat, peas and sauce, and stir-fry until well combined and heated through, 2 to 3 minutes. Transfer to a platter and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).