Preparation time : 30 minutes
Cooking time : 30 minutes
Serves : 3 members
Description
Fried rice in any form is my all time favourite. This version, I had when on a holiday in Bangkok. Every road, every street, every place in Bangkok is filled with food wanders. The best part, the food is so tasty no matter where it is made. I had this at a road side street food stall. I wanted a prawn fried rice ( for religious reasons of wanting to eat halal ) but as it got over just then, had to opt for crab fried rice being the only option left. The dish was made right in front of my eyes in a hot wide wok. I was saving the recipe in my mind as it was done. I had to ask for one ingredient alone which was fish sauce as she used it from a bowl. The fried rice was perfectly done with the crunch of vegetables, mildly flavoured with sauces and the bite of crab flesh lends a sweet element to the dish. Back home tried it out on a day with nothing to do. My mind travels back to the Bangkok holiday and this crab fried rice pops up first. I gear up and give a try and the taste is bang on except for missing the busy buzzing streets of Bangkok and the large hot wide wok. I realised, the best gifts in the world are not in material objects one can buy but in the memories we make through food, culture and people.
Ingredients
Ingredients | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Onion | 1 |
| Spring onion | 1 bunch |
| Oil | 100 ml |
| Carrot | 100 gm chopped |
| French beans | 50 gm chopped |
| Celery | 2 stalks chopped |
| Lime | 1 |
| Capsicum ( red , green and yellow) | 1/4 piece of each chopped |
| Sweet corn kernels | 1 table spoon |
| Garlic | 1/2 table spoon minced |
| Light soya sauce | 1 tea spoon |
| Fish sauce | 1/4 teaspoon ( optional ) |
| ajinomoto | 1/2 tea spoon |
| white pepper | to taste |
| salt | to taste |
| egg | 2 |
| Cooked crab flesh | 1 cup ( pressure cook with white pepper and salt to taste and remove flesh) |
Method
- Wash and soak rice for 10 minutes. Cook in plenty of boiling water adding salt to taste and 1/2 teaspoon lime juice. Stir and cook through without breaking the rice. Strain. Keep aside for 5 minutes. Then spread onto a flat tray.
- Heat 1/2 of oil and vegetables and stir fry on high flame for 3 minutes. Remove when vegetables are 1/2 cooked. Keep aside.
- Heat the remaining oil add garlic and fry to light brown. Top with the crab flesh and fry for a minute. Then add the rice. Mix gently adding the vegetables, salt to taste, white pepper to taste, ajinomoto, fish sauce and soya sauce.
- Gently stir making sure not to break the rice. Mix in scrambled eggs. Mix well. Taste and adjust. Serve hot with any Vinegar and green chillies chopped.
