South-East Asian Crab Fried Rice
200g of white crab claw meat
2 spoons of minced ginger
3 cloves Garlic
1-2 tablespoons of Soya sauce (to taste)
1/2 cup of Frozen peas
Optional 1 tablespoon of Shaoxing wine
Optional Lao gan ma Sichuan chilli oil with peanuts
Cook rice in a pot or rice cooker till fluffy. and let it sit. We used long grain jasmine rice.
Finely chop garlic and ginger - chop amount to suit the amount of rice made. Crack 3 eggs into bowl and beat them well, season with salt and pepper. Get frozen peas ready for cooking.
Use a wok or a large pan, and drizzle a decent amount of vegetable oil into pan (enough to coat rice when placed in) in medium heat. Once hot, add chopped garlic and ginger, when garlic turns brown, add cooked rice and mix. Stir fry for about 3 minutes and thoroughly mixed with ginger and garlic, and well heated through.
Add cocktail of flavouring - white pepper (black pepper is fine as well), soya sauce and shaoxing wine (optional), stir fry to combine. Then, press rice down like a pancake, and pour beaten egg evenly over rice. Stir until all egg is cooked and coats rice.
Once cooked and mixed, flatten rice like a pancake, and add white crab claw meat and stir thoroughly. After mixed, add peas and stir again for another few minutes.
Stir fry until crab and peas are cooked and heated through, plate and serve with lao gan ma sichuan chilli oil with peanuts.