CRAB FRIED RICE
Crab Fried Rice is a classic and much beloved Thai dish, characterized by its delicate flavors. The lump crab is really the star of the show in this recipe.
Provided by Kaitlin
Categories Rice
Time 25m
Number Of Ingredients 14
Steps:
- First, prep all of your ingredients, including your aromatics--ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
- Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it's thoroughly combined with the ginger/garlic mixture and/or warmed through if you're using leftover rice.
- Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it's not quite salty enough for you or if you know you won't be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine.
- Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
- Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil!
Nutrition Facts : Calories 397 kcal, Carbohydrate 47 g, Protein 19 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 137 mg, Sodium 1170 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRAB FRIED RICE
Excellent fragrant dish. Beautiful with my prawn and mussel curry. I've only ever made it with the white meat from a freshly cooked crab, but it might be OK with tinned white meat. Garnish with sliced cucumber and lime slices to serve, if desired.
Provided by Snowbunny Andorra
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook for 5 minutes, until well blended.
- Stir in the egg until the rice is coated. Increase heat to high, and mix in the crab meat, green onions, and coriander.
- Continue cooking 2 to 5 minutes, until the crab is heated through.
Nutrition Facts : Calories 284.8, Fat 12.2, SaturatedFat 1.8, Cholesterol 67.9, Sodium 1491, Carbohydrate 33.5, Fiber 1.5, Sugar 4.3, Protein 10.1
CRAB FRIED RICE
This fried rice is very easy and so popular for Thai and Chinese. Try this recipe and you'll find it is very nice taste. Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!
Provided by Karnjana
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.4 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 1294 mg, Sugar 5 g
CRAB RICE
Walk into a Gullah restaurant and you're sure to find crab rice on the menu. It's our version of fried rice, and it is the perfect way to use up any leftover rice you may have. Succulent blue crab claw meat is what makes this dish so special. Serve it as a side or as a main dish.
Provided by Kardea Brown
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
- Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
- Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
CRAB AND SHIITAKE FRIED RICE
Made with leftover jasmine rice, this easy fried rice dish is rich and buttery with shiitake mushrooms and lump crabmeat.
Provided by andsha
Categories Fried Rice
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Place egg, 1 tablespoon butter, and 1/4 teaspoon kosher salt in a cold, nonstick skillet. Place over medium-low heat and stir with a silicone spatula. Continue stirring until egg starts to set, then becomes a soft scramble with just a little bit of liquid left. Transfer to a bowl and set aside.
- Melt 4 tablespoons butter in a wok over high heat. Add mushrooms, 1/2 teaspoon kosher salt, and pepper; saute for 2 minutes. Add white parts of green onions plus garlic; saute until mushrooms are browned, about 2 minutes.
- Add 4 tablespoons butter plus soy sauce to the wok. Break up the leftover rice and add; stir-fry until rice is warmed through and evenly coated with the sauce, about 3 minutes. Add scrambled egg and green parts of the green onions; toss to mix everything. Taste and season with more salt if needed. Divide onto serving plates.
- Melt 3 tablespoons butter over low heat in a saucepan. Add crabmeat and toss gently, avoiding breaking up the lumps, until heated through, about 2 minutes. Spoon crabmeat onto each plate and garnish with chives.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 25.1 g, Cholesterol 117.6 mg, Fat 24.5 g, Fiber 0.9 g, Protein 11.9 g, SaturatedFat 15 g, Sodium 700.5 mg, Sugar 0.6 g
OL' FUSKIE FRIED CRAB RICE
This is a recipe I found in GULLAH HOME COOKING, THE DAUFUSKIE WAY by Sallie Ann Robinson, foreword by Pat Conroy. Those of you who live in the Low Country of South Carolina know that there is a Dausfuskie Island. Pat Conroy wrote about this island in a book called,"The Water is Wide." It was also made into a movie. This recipe is bascially crab fried rice without the eggs or carrots and peas that you find in some fried rice. I haven't tried it yet, but when I do, I think I'll add the carrots and peas for color and more crab meat,because I like lots of meat. Note: I think that leftover rice will work.
Provided by mightyro_cooking4u
Categories Crab
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Measure dry rice, then rinse and drain it several times. Put it, the warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and the water is absorbed.
- Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool.
- Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion.
- Stir-fry until the onions are clear,then add the crab and cook another 5 to 10 minutes until the crab begins to brown.
- Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined.
- Cover the mixture and simmer for at least 10 minutes. (If you like a meatier mixture, just use more crab and less rice.).
Nutrition Facts : Calories 604.3, Fat 20.3, SaturatedFat 3.8, Cholesterol 79.1, Sodium 1568, Carbohydrate 64.1, Fiber 2.3, Sugar 2.6, Protein 38.2
FRIED RICE WITH CRAB
Steps:
- Mince garlic with salt. Heat oil in a wok and fry garlic until fragrant and beginning to colour. Crack in the egg, allowing the white to firm before scrambling. Add rice and turn down the heat. Fry gently, mixing and tossing. Season with pepper, sugar and light soy sauce: the rice should be well seasoned, but not too salty. Add spring onions and, after a moment, the crabmeat, reserving a little to sprinkle over the finished dish, along with coriander.
CRAB FRIED RICE
As a young chef just starting out in New York, I had limited time and money. One of my favorite things to do on my rare days off was to Rollerblade down to Chinatown and explore the amazing ingredients in the markets. While I was there, I would usually get a bowl of fried rice, which was warm, comforting, and filling. In those days, I couldn't afford to get it with a luxe ingredient like crab--I added that later on. By including it in a simple bowl of fried rice, I'm reminded how one special ingredient can make an ordinary dish extraordinary.
Provided by Marcus Samuelsson
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large skillet over medium heat. When it shimmers, add the garlic, ginger, lemongrass, curry leaves, sausage, and curry powder and cook, stirring, for 5 minutes, or until very fragrant.
- Add the rice to the skillet and stir until all the rice is separated into grains. Cook, stirring occasionally, until the rice is hot, 2 to 3 minutes.
- Combine the soy sauce, sambal oelek, sugar, and a pinch each of salt and pepper in a small cup, then add it to the rice. Cook, stirring, for another minute.
- Pour the eggs over the rice and let them sit for about a minute. Stir the eggs into the rice and turn off the heat (you're not making scrambled eggs; you just want the eggs to make the rice creamy).
- Fold in the scallions and half of the crabmeat. Let sit for another minute. Taste the rice and season it with salt and pepper or more soy sauce.
- Spoon the rice onto a platter. Scatter the remaining crab and the cilantro over the top and garnish with the lime wedges. Set out a plate of lettuce leaves so you can spoon rice into the leaves, wrap, and enjoy.
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