This fried rice with crab and peas takes only 20 minutes to make, especially if you have some leftover steamed or Chinese takeout white rice. It makes a great lunch or dinner with a salad. The rest of the ingredients are easy to find, and the dish is a lot of fun to make.
I used a wok to make this dish, but a large skillet would work too. What's so nice about the wok is that it develops a nonstick finish when you use it over time, but you can still use it with very high heat, unlike most nonstick pans.
Fried Rice with Crab and Peas
Ingredients
1/4 C soy sauce
1 1/2 T rice vinegar
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp white pepper
2 T peanut or vegetable oil
1 T minced ginger
3 cloves of garlic, minced
3 green onions, thinly sliced
4 C steamed white rice
2 eggs, beaten
8 ounces of crab meat
1 C frozen peas
Instructions
- Mix the soy sauce, vinegar, sesame oil, sugar, and white pepper in a small bowl.
- Heat a wok on high heat until hot and add the oil.
- Add the ginger and garlic and stir for about 5 to 10 seconds and then quickly add the rice and stir fry for about 5 minutes.
- Make a well in the center of the rice to expose the bottom of the pan, and add the eggs and quickly stir fry until cooked through.
- Add the crabmeat, peas, and sauce and stir fry for about 3 more minutes.
Adapted from Williams Sonoma: Food Made Fast Asian.
