Crab and Egg Fried Rice with Spring Onion

Make crab and egg fried rice with spring onion, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g White crab meat (Cooked, as sold.)
140 g Cooked white rice (Cooked the day before and chilled. Warm rice turns to paste in the wok. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
2 large, about 110 g Egg
60 g Frozen peas
40 g Spring onion
1 tbsp (15 g) Tamari
1 tsp (4 g) Toasted sesame oil
A thumb, grated Fresh ginger
5 g Rapeseed oil
Ingredient notes on the recipe page.

METHOD
1. Heat the rapeseed oil in a wok until it smokes. Add the beaten eggs and scramble them into soft curds for thirty seconds, then lift them out.
2. Add the ginger for ten seconds, then the rice, breaking up the clumps. Leave it for a minute between stirs so it catches and dries.
3. Add the peas and tamari and toss for two minutes. Return the eggs and add the crab, folding gently for thirty seconds so the crab warms without breaking up.
4. Off the heat, add the sesame oil and the spring onion.

Contains eggs, crustaceans, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/crab-egg-fried-rice-spring-onion

AI-generated images illustrating the recipe.

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