Crab Fried Rice
Crab Fried Rice
Crab fried rice happens to be the most popular type of fried rice in Thailand; and for good reason. This is one of those types of food that you taste once and can’t stop eating. The fried rice boasts a nice crab flavor from the crab paste in soybean oil and the large pieces of claw meat throughout the rice. Minimal prep time and cooks in 12 minutes. This side dish will outshine your main course.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion diced
- 6 garlic cloves minced
- 2 tbsp crab paste in oil
- 2 cups day old cooked basmati rice
- 4 oz crab claw meat
- 4 green onions
- 1/2 tsp white pepper
- 2 tbsp maggi seasoning
- 2 large eggs beaten
Instructions
- Heat up the oil in a large wok or sauté pan over medium high heat. Sauté the onions for 4 minutes. Add in the garlic and cook for 1 more minute.
- Add the crab paste. Cook for 1 minute.
- Add in the rice. Break up all of the clumps. Fry for 2 minutes.
- Stir in the crab claw meat. Cook for 1 minute.
- Stir in the green onions. Season with maggi and white pepper.
- Make a well in the center of the pan. Pour in the eggs. Let set for a minute then scramble. Mix with the rice.
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