Crab Meat Fried Rice Recipe

Crab Fried Rice The Woks of Life

WebJun 3, 2015 · Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic …

Rating: 4.9/5(29)
1. First, prep all of your ingredients, including your aromatics--ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
2. Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it's thoroughly combined with the ginger/garlic mixture and/or warmed through if you're using leftover rice.
3. Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it's not quite salty enough for you or if you know you won't be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine.
4. Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.

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20 Minute Crab Fried Rice Life is but a Dish

WebAug 3, 2023 · Variations. Shrimp Variation: Swap out the crab meat for an equal amount of peeled and deveined shrimp. Sauté the shrimp briefly in …

Rating: 5/5(1)

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Crab Rangoons Low Carb & Gluten Free I Breathe …

WebApr 28, 2020 · Combine the softened cream cheese, crab meat and onion in a food processor and pulse until combined. Set aside. The rice paper …

Rating: 5/5(1)
1. Combine the softened cream cheese, crab meat and onion in a food processor and pulse until combined. Set aside.
2. The rice paper wraps are hard and look almost like sheets of plastic. You’ll have to soak them in warm water for about 30 seconds to soften them. Only do one or two at a time or they’ll get too soft. Once soft, cut them into four quarters.
3. Place about a teaspoon of filling onto the center of each quarter. You can fold it over and press into a triangle shape, or you can roll them up like mini eggrolls. Let them sit for at least 2 minutes before frying, which helps the edges dry out and stick together, and prevents splattering oil from dropping them into the oil too wet.
4. Fry them in 375 degree (F) oil for about 2 minutes or until starting to brown. If they aren’t browning, your oil is probably not hot enough. Remove and drain on paper towels. Serve immediately.

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