Tinned Crab Fried Rice

Fried rice is a category of deliciousness unto itself, a stir-fry whose only real requirement is that each grain of rice be coated in some form of fat. What that fat is flavored with and accompanied by varies region to region and chef to chef.

Thai-style with lump crab has always been one of my favorite versions of this dish, the type of meal that cansistently has me licking my plate followed by the serving bowl and finally the pan.

When Dan over at @rainbowtomatoesgarden sent me a tin of @colesfinefoods wild-caught snow crab, I quickly clawed it open and fired up the wok. This recipe is a savory mix of ginger and garlic, springy egg, funky fish sauce and fresh herbs, finished with fried basil, homemade chili oil, and healthy
dousing of lime.

• 1x 5.3 oz tin @colesfinefoods snow crab (drained of brine)
• 4 cups cooked rice (I used day old)
• 5 tbs avocado oil
• 2 eggs (beaten)
• 3 tbs fresh ginger (peeled and minced)
• 2 tbs fresh garlic (crushed)
• 6 basil leaves (hand torn)
• ½ bunch cilantro (medium chop)
• 2 scallions (split and chopped)
• 2 tbs fish sauce
• 2 tbs soy sauce
• juice of 1 lime plus slices for serving
• Chili oil to taste

1. Fried rice comes together fast. You’ll want to have all of your ingredients prepped and
nearby your pan or wok, which you’ll want to be able to achieve a high temperature.

2. Heat the oil over high heat. Pat the basil dry (water will splatter) and fry for 15-30
seconds until the leaves are crispy but remain green. Remove leaves from oil with tongs
or tweezers and set on paper towels.

3. Turn the heat to medium and add the ginger, stirring with a spatula and frying gently
until aromatic, about 30-60 seconds. Add the garlic and repeat, being careful not to
brown it.

4. Turn the heat to high and add the rice and mix thoroughly, coating each grain with oil.
Stir until rice is hot, about 2 minutes.

5. Pour in the fish sauce, soy sauce and lime juice

6. Next, the egg. Create a well in the rice and pour the egg directly on the pan, stirring just the egg until scrambled before incorporating it into the rice.

7. Add the crab, scallions and stir constantly until thoroughly heated.

8. Remove from heat and place in your favorite bowls, topping with with chili oil followed
by the fried basil and a final squeeze of lime.

Canjoy!

Serves 2-4 (recipe can be easily halved to serve 1-2)