The beauty of this rice recipe is the simplicity but we decided to do a little “show of” with the crab meat. The better the freshness and quality of crab meat you use, the better the dish. You can use your leftover steamed rice for this recipe. Enjoy!
1 cup rice
170 g crab meat
2 tbsp vegetable oil
2 pcs spring onions
1 tsp white pepper
1 tbsp oyster sauce
2 pc egg
3 pcs garlic
4 tbsp soy sauce
1 pc lime
Cook rice in a lightly salted water over medium heat for about 15 minutes but do not over cook it. Whisk the eggs with 2 teaspoons of soy sauce and set aside.
In a large saucepan, heat the oil and saute the garlic (minced) for about a minute. Add crab meat and saute for another 1 minute. Add the rice and mix well.
Move the rice to one side of the pan and pour the egg mixture on the free part of the pan, allow to sit until almost cooked. Stir the rice and egg mixture until evenly incorporated.
Add ½ tablespoon oyster sauce, about 2-3 tablespoons of soy sauce and ½ teaspoon white pepper and mix well. Add the spring onions (chopped) and mix well. Cut the lime into 4 equal parts and squeeze in 1 part.
Serve immediately and garnish with chopped spring onions.
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