Crab Fried Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 214
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 102
- Sodium
- 592
- Total: 30 min
- Active: 30 min
Ingredients
6 tablespoons olive oil
4 garlic cloves, chopped
One 1/2-inch piece ginger, peeled and minced
2 stalks lemongrass, finely chopped (see Cook's Note)
4 fresh curry leaves (optional; see Cook's Note)
1/2 cup diced Chinese duck sausage or dry Spanish chorizo
2 teaspoons curry powder
2 cups cooked jasmine rice
1/4 cup soy sauce, plus more as needed
2 teaspoons sambal oelek (see Cook's Note)
Pinch of sugar
Kosher salt and freshly ground black pepper
4 large eggs, beaten
6 scallions, cut into 1/2-inch pieces
8 ounces jumbo lump crabmeat, picked over to remove any shell or cartilage
2 tablespoons chopped fresh cilantro
2 limes, quartered
Boston, Bibb, or iceberg lettuce
Directions
- Heat the olive oil in a large skillet over medium heat. When it shimmers, add the garlic, ginger, lemongrass, curry leaves, sausage, and curry powder and cook, stirring, for 5 minutes, or until very fragrant.
- Add the rice to the skillet and stir until all the rice is separated into grains. Cook, stirring occasionally, until the rice is hot, 2 to 3 minutes.
- Combine the soy sauce, sambal oelek, sugar, and a pinch each of salt and pepper in a small cup, then add it to the rice. Cook, stirring, for another minute.
- Pour the eggs over the rice and let them sit for about a minute. Stir the eggs into the rice and turn off the heat (you're not making scrambled eggs; you just want the eggs to make the rice creamy).
- Fold in the scallions and half of the crabmeat. Let sit for another minute. Taste the rice and season it with salt and pepper or more soy sauce.
- Spoon the rice onto a platter. Scatter the remaining crab and the cilantro over the top and garnish with the lime wedges. Set out a plate of lettuce leaves so you can spoon rice into the leaves, wrap, and enjoy.
Cook’s Note
Prepping Lemongrass: Lemongrass doesn’t give up its flavor easily. You have to be brutal with it. Trim off the root, cut off the top two-thirds, and pull off the tough two outer layers. Then smash--and I mean smash--the core with the heel of a chef's knife, breaking down as many of the fibers as possible. Once you've done that, you can chop the lemongrass. Don't throw the trimmings away. Keep them in the freezer and use them for stock--especially fish or shrimp stock--or tea. Look for fresh curry leaves--which add a warm, slightly bitter, slightly citrusy flavor--in specialty and Indian markets. They freeze beautifully. You can substitute the zest of 1/2 lime and 1/4 teaspoon minced fresh mint in this recipe. Sambal oelek, a Southeast Asian chile paste, is available in the Asian section of many markets.