Fried rice is a terrific way to use left over steamed rice. You can make a little or a lot, add more veggies, use shrimp instead of crab, or add chicken or no meat at all. Sometimes I garnish with a little chopped cilantro and peanuts. Keep this easy rice dish in mind this summer when you are looking for something to serve with grilled chicken or flank steak.
Thai Crab Fried Rice
- 3 to 4 cups rice, cooked the day before and refrigerated overnight
- 1/4 cup vegetable oil
- 1/2 cup raw carrot, grated
- 1/2 cup peas, fresh or frozen
- 1/4 cup green onion, sliced in 1/4 inch slices
- 1 tablespoon fresh ginger, peeled and finely chopped
- 1 clove garlic, minced
- 2 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoon lime juice
- 1 teaspoon sugar
- 2 eggs, lightly beaten
- 4 ounces or more Dungeness crabmeat
- salt to taste
- 1/2 teaspoon pepper
Mix together the fish sauce, soy sauce, lime juice and sugar in a small bowl. Set aside.
Add 1/4 cup vegetable oil to a large wok or fry pan and heat until it just begins to smoke. Add peas, carrots, green onions and ginger and cook for about one minute, stirring so it doesn’t burn. Add rice and lightly mix, then add liquid mixture and blend well. Fry for 4-5 minutes, watching that the rice doesn’t burn.
Make a well in the middle of the rice and pour in the beaten eggs. Wait for about 30 seconds and then cover the eggs with rice. Leave for another 30 seconds and then continue to stir fry until the eggs are cooked and are mixed well with the rice. Remove from heat and gently stir in the crabmeat, garnish with chopped parsley and serve with lime slices.
Another wonderful Foodie Friday event at Designs by Gollum. Go on over for a visit to see who is participating this week. And please join in the fun. Everybody’s invited.