Description
A flavorful and satisfying crab and chilli fried rice, featuring a combination of tender crabmeat, crunchy vegetables, and a perfect balance of sweet and savory sauces.
Ingredients
Scale
- 2 teaspoons vegetable oil
- 1 small carrot, julienned or finely diced
- 3 spring onions, sliced (white and green parts separated)
- 1 red chilli, sliced
- 2 cloves garlic, crushed
- 2 teaspoons fresh grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 300g (10.58oz) cooked chilled long grain white rice
- 1 large egg, beaten
- 4 tablespoons (¼ cup) frozen sweet corn
- 150g (5.29oz) crabmeat (fresh or canned)
- Salt and black pepper, to season
- 2 tablespoons sweet chilli sauce
Instructions
- Heat the vegetable oil in a large, deep frying pan or wok over medium-high heat.
- Add the carrot and the white part of the spring onions and fry for a couple of minutes.
- Add the sliced red chilli, crushed garlic, and grated ginger. Stir-fry for about 1 minute to release the flavors.
- In a separate bowl, toss the cooked rice with the soy sauce and dark soy sauce until evenly coated.
- Add the coated rice to the pan and fry for a few minutes, breaking up any clumps.
- Whisk the egg and pour it evenly over the rice. Allow it to set for about 20 seconds, then stir through the rice until combined.
- Add the frozen sweet corn and crabmeat, carefully folding it into the rice mixture without breaking up the crab too much. Heat through.
- Season with a pinch of salt and black pepper, to taste.
- Sprinkle over the reserved green part of the spring onions.
- Divide the fried rice between two bowls and drizzle with sweet chilli sauce before serving.
Notes
- Ensure the rice is chilled before using to prevent clumping when frying.
- You can use fresh or canned crabmeat, depending on availability.
- Adjust the amount of chilli to your preferred level of spice.
- If you don’t have dark soy sauce, regular soy sauce will work, but the dish may be slightly lighter in color.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 1100mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg