Crab Fried Rice - 16 oz

Prep

10 Minutes

Total

25 Minutes

Yield

4 Servings

Ingredients

Crab Fried Rice

  • 16 Oz Heron Point Crab Meat
  • 7 Cloves Garlic
  • 1/2 Bunch Scallions, sliced
  • 1 1/2 Cup Shiitakes, sliced
  • 3 Each Eggs
  • 1 1/2 Cup Chicken Stock
  • 1 Cup White Rice, short grain
  • 1 Cup Olive Oil
  • 1 Tbsp Soy Sauce
  • 2 tsp Fish Sauce
  • 2 tsp Sesame Oil
  • 1 Tbsp Black Vinegar

Instructions

  1. Rinse rice in a fine mesh strainer under cool water for two minutes. In a medium saucepan or rice cooker, combine the rice and chicken stock
  2. Cook and cool the rice. Simmer until all of the stock is absorbed and rice is cooked, about 15 minutes. Fluff rice with a fork and spread onto a baking sheet, cover directly with plastic and cool
  3. In a large saucepan, sauté shiitakes in olive oil until cooked and slightly crisp, about 4 minutes
  4. Add garlic, ginger, sesame oil and white part of scallions, sauté until fragrant, about 2 minutes
  5. Crack eggs in small dish, season with salt and pepper, stir eggs with a fork. Push contents of pan to one side and scramble eggs in opposite side. Once eggs are cooked, add rice to pan and mix altogether
  6. Add crab, vinegar, soy, fish sauce, and season to taste with salt and pepper. Stir until crab is warmed through, about 2 minute