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  • Chef D.Arthur

Crab Fried Brown Rice


Ingredients

· 1 cup brown rice, rinsed

· 2 ½ cup water

· Sea salt

· 4 tbsp. olive oil, divided

· 1 medium yellow onion, chopped

· ½ medium red bell pepper, chopped

· ¾ cup carrots, chopped

· ¾ cup green peas

· ¾ cup corn

· 1 tsp. ginger, grated

· 2 tbsp. garlic chili sauce

· 8 oz. lump crab meat

· 1 egg

· Liquid aminos or low sodium soy sauce (to taste)

· Scallions, chopped (garnish)


Instructions

· In a medium saucepan, bring rice, 2 ½ cups of water, and salt to a boil. Once boiling, reduce heat to medium and cover. Simmer until rice is tender but not mushy, about 45 minutes. Set aside.

· In a large skillet, heat 2 tbsp. olive oil on medium high heat.

· Add onions, bell pepper, carrots, peas, and corn. Sauté until vegetables are tender, 3-4 minutes. Salt and pepper to taste. Mix in ginger and cook for an additional minute. Reduce heat to medium.

· Mix in chili garlic sauce and lump crab into the vegetable mixture. Cook for 2 -3 minutes.

· Shift crab and vegetable mixture to one side of the skillet. On the opposite side, crack 1 egg. Scramble egg for 1 minute and then mix in with crab and vegetables.

· Mix in rice and remaining 2 tbsp. of olive oil. Season with liquid aminos or soy sauce to taste. Garnish with scallions. Serve.

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