Crab Fried Rice
Crab fried rice is a quick supper that comes together in about 20 minutes and feeds five. The crab is cooked briefly on its own and set aside, then folded back in so it stays tender instead of shredding into the rice. Fresh red chilli and scallion go into the pan with garlic and red onion, and fish sauce does the seasoning. Canned crab keeps it easy.
Instructions
Heat a wok or large frying pan with a little of the olive oil and stir fry the drained crab for 1 minute. Take it off the heat and set it aside in a bowl.
Put the pan back on the heat with the rest of the oil. Add the garlic, red onion, scallion and chillies, and stir fry for about 1 minute, until the smell turns fragrant.
Return the crab to the pan and add the soaked bean sprouts. Keep stirring until the crab changes color.
Add the cooked rice, fish sauce, salt and black pepper. Stir until the seasoning is evenly mixed through and no plain white rice remains, then serve while hot.
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