Crab fried rice


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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 rice1 cup
Onion1
Spring onion1 bunch
Oil100 ml
Carrot100 gm chopped
French beans50 gm chopped
Celery2 stalks chopped
Lime1
Capsicum ( red , green and yellow)1/4 piece of each chopped
Sweet corn kernels1 table spoon
Garlic1/2 table spoon minced
Light soya sauce1 tea spoon
Fish sauce1/4 teaspoon ( optional )
ajinomoto1/2 tea spoon
white pepperto taste
saltto taste
egg2
Cooked crab flesh1 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.