Asian: Crab Fried Rice

By á-3151

Ingredients

• 2/3 cup long-grain rice
• 2 Tbsp peanut oil
• 4 1/2 oz canned white crabmeat, drained
• 1 leek, sliced
• 1 cup bean sprouts
• 2 eggs, beaten
• 1 Tbsp soy sauce
• 2 tsp lime juice
• 1 tsp sesame oil

Details

Servings 4

Preparation

Step 1

1. Cook the rice in a pan of boiling salted water for 15 minutes. Drain well, then rinse under cold running water and drain again thoroughly.

2. Heat the peanut oil in a preheated wok until it is really hot.

3. Add the crab, leek, and bean sprouts to the wok and stir-fry for 2-3 minutes. Remove the mixture from the wok with a slotted spoon and set aside until required.

4. Add the eggs to the wok and cook, stirring occasionally, for 2-3 minutes, until they being to set.

5. Stir the rice and the crabmeat, leek, and bean sprout mixture in to the eggs in the wok.

6. Add the soy sauce and lime juice to the mixture in the wok. Cook for 1 minute, stirring to combine, and sprinkle with the sesame oil.