Ingredients:
- 2 cups cooked jasmine rice (preferably a day old)
- 200-300 grams crab meat (cooked and shredded)
- 2 eggs (lightly beaten)
- 3 cloves garlic (minced)
- 1 small onion (diced)
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- A handful of chopped spring onions (optional)
- Lime wedges for garnish (optional)
Instructions:
1. Heat a wok or a large skillet over medium-high heat. Add 1 tablespoon of oil and scramble the eggs until they're cooked through. Remove them from the pan and set them aside.
2. In the same pan, add another tablespoon of oil. Sauté the minced garlic until fragrant, then add the diced onion and cook until translucent.
3. Add the mixed vegetables to the pan and stir-fry for a couple of minutes until they're tender yet crisp.
4. Toss in the shredded crab meat and stir-fry for an additional 2-3 minutes.
5. Add the cooked rice to the pan, breaking up any clumps. Stir-fry everything together, mixing the ingredients well.
6. Drizzle soy sauce, oyster sauce, fish sauce, and sugar over the rice. Stir-fry continuously for a few minutes, ensuring the sauces are evenly distributed.
7. Once everything is well combined and heated through, return the scrambled eggs to the pan and mix them into the rice.
8. Taste and adjust seasoning if needed. If you're using spring onions, sprinkle them over the rice and give it a final toss.
9. Serve the crab fried rice hot, optionally garnished with lime wedges.
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