The husband has been bugging me to make Crab Fried Rice and I thought I’ll share with you my quick and easy recipe.
You will need:
- 1 1/2 cup day-old cooked rice
- 1 cup cooked crab meat
- 2 eggs
- 1/2 tbsp Fish sauce or Patismansi (fish sauce with Philippine Lemon)
- 1-2 cloves of chopped garlic
- 1/4 cup chopped spring onions & carrots (optional)
- pepper to taste
- canola or olive oil
Use rice that’s been cooked ahead instead of newly cooked steaming hot rice from the rice cooker which will yield a mushy fried rice. The drier rice will yield a fluffy fried rice.
Most crab meat from the grocery are pre-cooked but taste it to determine how much fish sauce you will need later. Using a very hot wok or pan, pour oil and sauté the garlic and crab meat quickly. Right before I add in the rice, quickly stir in the carrots, half of the fish sauce and pepper for a few seconds. If you’re in the Philippines or have a Filipino or oriental store nearby, try to find Patismansi. It has a better taste than ordinary fish sauce.
Add in the rice and stir. Make room at the side of the wok to scramble the egg (chefs do it in the middle of the wok. I can’t seem to do that trick + I’m not a chef , tee hee!). Add a drizzle of oil and crack the egg. Scramble the egg and slowly incorporate the egg to the fried rice. Work your way from the outside and gradually stir in some rice. The first time I did this, I incorporated the egg altogether with the rice even if it was not well scrambled. It was a disaster! If you don’t feel comfortable doing this trick, you can always scramble the egg separately and add it in the fried rice.
Add the remaining fish sauce and season with pepper to taste. Turn off heat and stir in the green onions. You may garnish with a few more spring onions or cilantro leaves.
Super quick and easy Crab Fried Rice.