Fried rice with crab, egg and cucumber

AT A GLANCE

  • Serves 4 people

Fried rice is comfort food at its finest. Here, we salute this enduring classic.

  • 80 ml (1/3 cup) vegetable oil
  • 3 eggs, lightly beaten
  • 3 garlic cloves, finely chopped
  • 600 gm cooked jasmine rice (380gm uncooked)
  • 2 tbsp light soy sauce (preferably Healthy Boy; see note)
  • 1 tbsp fish sauce, or to taste
  • Large pinch of caster sugar
  • 30 gm dried shrimp (see note), soaked in cold water for 5 minutes, drained
  • 150 gm crab meat
  • 3 spring onions, thinly sliced
  • Ground roasted chilli flakes, thinly sliced cucumber and lime wedges, to serve
01   Heat a wok over high heat until very hot, add 1 tbsp oil and eggs, and stir until eggs are scrambled and dry (1-2 minutes). Remove from pan and set aside.
02   Add remaining oil and garlic to pan and stir-fry until just golden (20 seconds; be careful not to let garlic burn or it will turn bitter), then add rice and egg and stir-fry to combine and warm through (1-2 minutes). Add sauces, sugar and a large pinch of ground white pepper, stir-fry to combine, then check and adjust seasoning. Add shrimp and crab meat, stir-fry to combine, then stir in spring onion. Scatter fried rice with chilli flakes, and serve with cucumber slices and lime wedges.
NoteHealthy Boy soy sauce and dried shrimp are available from Asian grocers.

NOTE When you're cooking rice, it's always handy to make extra to use for fried rice the following day. It's one of the quickest and easiest of meals. Cooked rice will keep in the fridge for two days.

Topics:

RICE, SHRIMP, MAIN, CRAB, GARLIC CLOVES, RICE, SPRING, RECIPE COLLECTION, SOY SAUCE, SPRING ONIONS, ASIAN, CHILLI

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY

Drinking Suggestion:

CRISP YOUNG RIESLING

FEATURED IN

Sep 2016

Sep 2016

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