Growing up in Thailand, fried rice is one of the most common Thai comfort foods. Easy to make and quick put together. There are many varieties of fried rice, some made with meat, seafood, or even just rice and egg.
NOTES:
- One day old stream rice is best for fried rice.
- Try to use fresh crab meat if possible.
- If using canned crab meat, use a good quality with big chunks of crab meat.
- Most fried rice recipes might add a little bit of sugar in it, but for my crab fried rice I think it doesn't need it.
- I make this crab fried rice a little less salty because it's good to eat with Thai chili fish sauce.
- I like to make fried rice or stir-fry noodle one plate at a time, if you make for more then one person double the ingredients or more if needed.
INGREDIENTS, (serves 1)
1 c. Jasmine Stream Rice
1/2 c. Crab Meat,(about 3oz)
1 tbsp. Green Onion, chopped
1/2 tbsp. Garlic, chopped
1 Egg
1 1/2 tsp. Light Soy Sauce
1 1/2 tbsp. Oil
DIRECTIONS
In a wok or pan, heat 1 tablespoon of oil and chopped garlic over medium high heat until fragrant for about 10 seconds.
Add stream rice and stir until mix well, then push the rice on one side of the wok.
Add the 1/2 tablespoon of oil and crack in the egg and scramble slightly.
Add soy sauce and stir well.
Add crab meat to the rice and stir-fry for about 1 minute or until the crab meat is warm. (Don't over cook the crab or stir it too much)
Add green onion and toss a couple of times and turn off the heat.
Serve with lime wedge, cucumber slices and Thai chili-garlic fish sauce.
Comments