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Thai: Crab Fried Rice

Source of Recipe

From "Cravings: Hungry for More" by Chrissy Teigen


Recipe Introduction

"Ladies and gentlemen, introducing my Mom, Pepper Thai!!!: 'For seafood lovers I like crabmeat. It's very expensive, but at the end of the month, when Daddy got paid, we got crabmeat. And we fried rice. And we loved it! It's the best fried rice. Sometimes I drove all the way to the beach (two hours!) to get crabmeat. When Chrissy was young, I went crabbing. I prefer Dungeness crab, but canned crab is fine, too.'"

List of Ingredients

◦ 1 ⅔ cups raw jasmine rice, or 4 � cups leftover cooked rice
◦ � cup peanut or vegetable oil
◦ 1 large onion, sliced
◦ 2 scallions, cut into 1-inch lengths, plus thinly sliced scallion greens for garnish
◦ 6 cloves garlic, minced
◦ 3 eggs, lightly beaten
◦ � cup soy sauce
◦ 1 large beefsteak tomato, seeded and cut into wedges
◦ 1 (8-ounce) container lump crabmeat (1 � cups), drained
◦ Kosher salt and ground white pepper
◦ Chili Oil (recipe follows), for drizzling
◦ Fresh cilantro, for garnish


Recipe

Cook the rice 2 minutes less than the package directions so it is al dente. Spread the rice on a baking sheet to cool quickly and prevent it from overcooking and getting mushy. (If you're using cold leftover rice, put it in a bowl or on a rimmed baking sheet and break it up so it's not in huge clumps.)

In a large wok or very large saut� pan, heat the oil over medium-high heat until shimmering but not smoking. Add the onion and cook until just soft, 3 to 4 minutes. Add the scallions and garlic and cook, stirring, for 1 minute. Add the eggs, letting them sit and cook for 20 seconds until partially set, then add the rice and then the soy sauce, mixing everything together and breaking up the eggs as you do. Cook, stirring, until the rice is hot. Add the tomato and crab and cook until warmed through, 1 to 2 minutes. Season to taste with salt and white pepper.

Drizzle with chili oil to taste and garnish with scallion greens and cilantro.

Serves 4






❧ Chili Oil:

◦ 1 cup vegetable oil
◦ 2 heaping tablespoons red pepper flakes

In a small saucepan, warm the oil over medium-high heat until a pepper flake sizzles slightly when you drop it in the oil. Add the red pepper flakes and cook over the lowest heat possible until fragrant, 3 to 4 minutes. Remove from the heat and cool. The oil will get spicier the longer it infuses. Store, refrigerated in an airtight container, for up to one month.

Makes 1 cup