Crab Fried Rice
Recipe Overview
Overview
Crab Fried Rice is a delightful dish that brings together the flavors of the sea with the comfort of fried rice. The use of day-old rice is crucial, as it ensures that the final dish maintains a perfect texture, avoiding the pitfalls of stickiness that fresh rice can bring. The addition of picked crab elevates this dish, providing a rich, savory flavor that pairs beautifully with the subtle crunch of Chinese broccoli.
The preparation begins with slicing the Chinese broccoli and scallions, which not only adds color but also a fresh, vibrant taste. The chef emphasizes the importance of not overcooking the eggs, aiming for a soft scramble that melds seamlessly with the rice. This attention to detail is what makes this dish stand out.
As the rice is added, the sizzling sound in the wok is a reassuring sign that everything is coming together. A touch of soy sauce and a sprinkle of sugar enhance the flavors, creating a balanced and satisfying meal. The final touch of scallions adds a burst of freshness just before serving.
This Crab Fried Rice is not just a meal; it’s a nostalgic journey through the chef’s childhood in Hong Kong, making it a perfect dish for anyone looking to explore the comforting flavors of Asian cuisine. Whether enjoyed at home or in a restaurant, this dish is sure to impress.
Recipe Details
Steps & Tips
Gather scallion, Chinese broccoli, day-old rice, sugar, eggs, picked crab, salt, soy sauce, and neutral cooking oil.
Tip: Use day-old rice for better texture in fried rice.
Slice Chinese broccoli into thicker pieces for texture.
Roll up the leaves and cut them roughly.
Tip: Add leaves at the very end as they cook quickly.
Slice scallions into nice little coins.
Break the eggs and mix them gently.
Put oil in the middle of the pan.
Add Chinese broccoli to the oil and lightly blanch for about 30 seconds.
Tip: Turn down the heat to achieve a soft scramble for the eggs.
Add the eggs to the pan and scramble gently.
Add the day-old rice to the pan.
Mix everything together in the pan.
Tip: If rice looks sticky, add a little more oil to loosen it.
Add the Chinese broccoli leaves to the rice.
Season with sugar, salt, and soy sauce.
Tip: Break any large chunks of rice with a spatula or wooden spoon.
Add scallions for a final touch.
Ingredients
Ingredient: Shellfish
→ Substitution: Shrimp or Scallops
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using day-old rice prevents the fried rice from becoming sticky and mushy.
- •Chinese broccoli adds a unique texture and flavor to the dish.
- •Picked crab should be checked for rogue shells before use.
- •The dish can be customized with other seafood like shrimp or scallops.
