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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Excellent fragrant dish. Beautiful with my prawn and mussel curry. I've only ever made it with the white meat from a freshly cooked crab, but it might be OK with tinned white meat. Garnish with sliced cucumber and lime slices to serve, if desired. Ingredients:
2/3 cup uncooked long grain white rice |
1 1/3 cups water |
3 tablespoons vegetable oil |
2 medium onions, cut into wedges |
3 garlic cloves, chopped |
1/2 tablespoon white sugar |
2 teaspoons salt |
1 egg, beaten |
1/4 lb cooked white crab meat |
3 spring onions, chopped |
1 tablespoon chopped coriander |
Directions:
1. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook for 5 minutes, until well blended.
3. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crab meat, green onions, and coriander.
4. Continue cooking 2 to 5 minutes, until the crab is heated through.
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