Recipe: Yummy Fried Rice with a Thick Crab Sauce

Fried Rice with a Thick Crab Sauce. .phat buu—fried rice with crab, made with fragrant jasmine rice that's gently seasoned with garlic egg, picked crabmeat, and scallions, finished with a little fish sauce, and served with cilantro and If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains. Crab is the highlight of this easy and delicious stir fry! Cucumber and lime slices are used as a fresh, attractive garnish.

Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Crab Fried Rice is a classic and much beloved Thai dish, characterized by its delicate flavors. The crab is really the star of the show here, so a light touch is used when it comes to soy sauce, fish sauce, and the shaoxing wine. Of all the fried rice dishes, Crab Fried Rice is the king of fried rice that gets to meet and greet important guests. You can have Fried Rice with a Thick Crab Sauce using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Fried Rice with a Thick Crab Sauce

1. You need 1 of Egg.
2. Prepare 1/2 block of Kamaboko.
3. It's 4 of serving bowls Cooked white rice.
4. Prepare 1 tbsp of Vegetable oil.
5. Prepare 1 tbsp of Sesame oil.
6. Prepare 1 dash of Salt and pepper.
7. You need 1 tbsp of Soy sauce.
8. You need 3 of to 4 stalks Green onion.
9. You need 600 ml of ●Water.
10. Prepare 2 tbsp of ●Chinese chicken stock granules.
11. It's 100 grams of Crab meat (or imitation crab meat).
12. Prepare 1 of Katakuriko slurry.

When I was a kid, crab To do so, make sure you start with an exceptionally hot wok, cook fast and be efficient. If you are using cold rice, heat it up for a few minutes so that it's warm. Here is my recipe for Crab Fried Rice. I did write another post on fried rice with some similar material and goes a little more in-depth, its a must Fish sauce is used in a lot of Southeast Asian cooking, especially Thai and Vietnamese.

Fried Rice with a Thick Crab Sauce step by step

1. Put the ● ingredients into a pot and bring it to a boil. Then add the crab meat. Skim off any scum that rises to the surface. Add the katakuriko slurry to thicken the sauce..
2. Finely chop the kamaboko and the green onion..
3. Put some oil in a heated frying pan. Add the beaten egg and scramble until half-cooked. Remove from the pan..
4. Put some sesame oil in the same frying pan and heat the kamaboko and then the rice, in that order. Season with salt and pepper and then drizzle in the soy sauce..
5. Add the egg from Step 3 and cook as you break it apart. Add the green onion. Arrange on a dish and pour on the thickened crab sauce from Step 1 to finish..

It has a nice salty-sweet flavor to it, and you use it very sparingly. In the Philippines, fried rice tends to be simpler. The most popular version, called garlic fried rice, is cooked by sauteing minced garlic until golden then The easiest way to enjoy crab paste is to mix it with hot newly-cooked rice. But if you have day-old rice, a few extra steps will yield an even tastier. Be the first to rate & review!