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.
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
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