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Crab Fried Rice

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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.

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 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

Directions

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).

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