Description
This Crab and Chilli Fried Rice is a fresh and flavour-packed dish that combines sweet crabmeat with savoury fried rice, chilli, and spring onions for a quick, light, yet satisfying meal.
Ingredients
Units
Scale
- 2 teaspoons of vegetable oil
- 1 small carrot, julienned or diced small
- 3 spring onions, sliced
- 1 red chilli, sliced
- 2 cloves of garlic, crushed
- 2 teaspoons of fresh grated ginger
- 2 tablespoons of soy sauce
- 1 teaspoon of dark soy sauce
- 300g (10.58oz) of cooked chilled long grain white rice
- 1 large egg, beaten
- 4 tablespoons (1/4 cup) of frozen sweet corn
- 150g (5.29oz) of crabmeat (fresh or canned)
- Salt and black pepper to season
- 2 tablespoons of sweet chilli sauce
Instructions
- Heat the vegetable oil in a large frying pan or wok over medium-high heat.
- Add the carrot and the white parts of the spring onions and fry for a couple of minutes.
- Add the red chilli, garlic, and ginger, and fry for another minute to infuse the flavours.
- In a bowl, mix the cooked rice with the soy sauce and dark soy sauce until well-coated.
- Add the rice to the pan and fry for a couple of minutes, breaking up any large clumps.
- Pour the beaten egg evenly over the rice and let it sit for 20 seconds before stirring until fully combined.
- Add the sweet corn and crabmeat, tossing gently to avoid breaking up the crab too much. Heat through.
- Season with salt and black pepper to taste, and sprinkle with the reserved green parts of the spring onions.
- Divide between two bowls and drizzle with sweet chilli sauce before serving.
Notes
- Use chilled rice for best texture and to prevent the fried rice from becoming mushy.
- Adjust the amount of chilli according to your spice preference.
- Fresh crabmeat gives the best flavor but canned crabmeat works for convenience.
- Great served with extra lime wedges for a zesty finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 860mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 135mg