So, I had some extra crab meat lying around and a bunch of leftover sauces from my Black Pepper Crab and Chili Crab adventures. I thought, why not put them to good use with some amazing fried rice?
And not just any fried rice – I went all out and created two different versions of crab fried rice. Because, you know, why settle for just one when you can have two?
Black Pepper Crab...
The secret to crafting an exceptional fried rice dish lies in the texture of the rice itself. Utilizing rice that has been cooked and then cooled in the fridge overnight results in rice that's perfectly suited for stir-frying.
The overnight resting process creates rice grains that may appear clumped together; fear not, for during the cooking process, these can be easily separated apart.
Chili Crab...
Coating the rice thoroughly with the chosen sauce is another essential step. A continuous stir-fry will ensure each grain is enriched with flavor. In Chinese restaurant kitchens, skilled chefs prepare fried rice in scorching hot woks, a technique honed over years of practice.
At home, a skillet works just as well, though if you're up for it, a wok can offer an authentic touch. So, without further ado, let's dive into the recipe and unleash the flavors! Beautiful handmade dinnerware from KRA Sanctuary.
Ingredients:
(Serve 1)
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Red Onion Thinly Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Cooked Rice Chilled Overnight, 150g
Singapore Black Pepper Crab Sauce Homemade, 65g Or Singapore Chili Crab Sauce Homemade, 65g
Egg, 1 (Optional)
High Quality Crab Meat, 50g
Toasted Sesame Oil, 1 TBSP
Nori Flakes, For Garnishing
Sunny Side Up, To Serve (Optional)
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit my "Singapore Black Pepper Crab" page for the recipe.
Please visit my "Singapore Chili Crab" page for the recipe.
In a skillet over medium heat, add oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in garlic and saute until aromatic.
Add in the overnight cooked rice.
Break into fine pieces with a spatula.
Saute until well combined.
Add in the sauce and a splash of a simple stock.
Deglaze and saute until the rice is coated well with the sauce.
If you are using an egg, push the rice mixture to 1 side of the skillet.
Crack in an egg and saute until cooked thru'.
Pull the rice back in and saute until well combined.
Add in the crab meat and continue sauteeing until the crab meat is cooked thru'.
Remove from heat and drizzle in the toasted sesame oil.
Garnish with some nori flakes.
Give it a final saute.
Transfer to a serving bowl.
Top it with a Sunny Side Up if desired.
Mama Mia...
Eggcellent...
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