Take One Can: 80 Delicious Meals From the Cupboard by Lola Milne

Author:Lola Milne [Lola Milne]
Language: eng
Format: epub
Tags: Cookbook, Recipes, Quick & Easy, Budget
ISBN: 9780857837189
Publisher: Octopus
Published: 2020-03-02T23:00:00+00:00

Crab Fried Rice

Crab is something a bit special, often expensive and a bit off limits, not to mention fiddly. Tinned crab is delicious and a fraction of the price of fresh. I often make fried rice: it’s a great vehicle for pretty much anything! If you live near a Chinese supermarket, explore all the different chilli oils available. Laoganma Black Bean Chilli Sauce is a personal favourite.

SERVES 4

1 tablespoon flavourless oil, such as sunflower

200g green beans, cut into 3cm pieces

4 garlic cloves, finely chopped

200g jasmine rice, cooked and cooled (or use any leftover rice)

1 teaspoon chilli oil, plus extra to serve

2 tablespoons soy sauce

small bunch of spring onions, sliced and whites and greens separated

2 eggs, beaten

2 × 170g tins lump crab meat, drained

2 teaspoons toasted sesame oil

In a large frying pan or wok, heat the groundnut or sunflower oil over a medium heat. Once hot, add the green beans. Fry for 3–4 minutes until starting to colour, then add the garlic, rice, chilli oil, soy sauce and spring onion whites. Fry, stirring often, until the rice has heated through, about 3–4 minutes.

Push the rice mixture to one side of the pan and pour the beaten eggs into the space. Allow the eggs to begin to set, then pull the sides into the middle, ensuring all the egg comes into contact with the pan. Once it is all cooked, use a spatula to break it into pieces and stir into the rice mixture. Turn off the heat and stir through the crab meat and sesame oil.

Pile into bowls and top with the sliced spring onion greens and an extra drop of chilli oil, if you fancy.

Tip: Feel free to leave the eggs out or try frying four eggs in a little oil to top the rice instead.

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