This is so good.
This is so easy to make.
This is also smelly.
I do not mind.
I like this recipe because you will make a big batch and there’s enough leftovers for the next day. You can take it to work for lunch, like I do, and sit back and watch your coworkers pass by the microwave (after heating it up) to hear them say, “Ewwww what’s that smell?!” It’s seafood, Karen.
Or if you want to be more considerate than I am, I guess you can eat it for dinner the next day.
This recipe is adapted from Chrissy Teigen’s Cravings: Hungry for More cookbook. By adapted, I mean that I tweaked the recipe a LITTLE a bit because I found it was a little bland (surprisingly unlike her other recipes). However, I did like her instructions – she made the process very easy to follow. The key is to measure out all the ingredients before you begin cooking.
CRAB FRIED RICE
- 5 cups cooked jasmine rice, preferably cooled or 1-day old
- 1/4 cup vegetable oil
- 1 large yellow onion, sliced
- 3-4 scallion, cut into 1-inch lengths, plus thinly sliced scallions for garnish
- 6 cloves garlic, minced
- 3 eggs, lightly beaten
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 large tomato, seeded and cut into wedges
- 8 ounces lump crabmeat, drained
- 1/2 teaspoon ground white pepper
- Kosher salt, to taste
- 1 tablespoon cilantro, chopped for garnish
- Chili oil, optional
Important Note: Make the rice ahead of time. Everyone has different methods to cook rice, but I use a rice cooker. If I don’t make rice a day ahead, it’s fine, but you’ll still have to cool it a bit. To cool rice faster, line a baking sheet with foil and grease it with vegetable oil. Pour your freshly cooked rice into the baking sheet and spread it out. Let it cool for 20-25 minutes. If you cook with sticky, warm, freshly cooked rice, your fried rice will turn out soggy.
Measure out all the ingredients before cooking and have them at arms reach around your stove.
In a large wok or saute pan, heat the oil over medium-high heat until shimmering, but not smoking. Add onions until soft, about 3 minutes. Add the scallions and garlic and stir for about 1 minute until fragrant. Add the eggs, letting them sit and cook for 20 seconds until partially set, and then add the rice. Immediately add the soy sauce and fish sauce. When mixing everything together, make sure you break up the eggs. Cook, stirring, until the rice is hot.
Add tomato wedges and lump crab and cook until warmed through, about 3 minutes. Season to taste with ground white paper and salt (be careful when adding the sauce because you already added soy sauce and fish sauce). Take off the heat and stir in chopped cilantro.
Garnish with thinly sliced scallions and drizzle with chili oil if you want.