Dungeness Crab Fried Rice
Fresh Dungeness crab meat with fried rice that's fluffy and toasted with plenty of browned bits for crunch.
- rice cooker
- Dutch oven (at least 4 1/2 qt or larger), wok or frying pan (not a non-stick)
- 2 cups cooked long grain rice
- 1 1/2 tbsp canola oil
- 2 medium cloves garlic, minced
- 1 egg
- 1/4 cup fresh cooked Dungeness crab meat (seasonally)
- 2 teaspoons fish sauce
- 1 tsp ground white pepper
- Kosher salt, to taste
- 2 stalks of green onion, thinly sliced
- 1 lemon, cut into wedges
- In a rice cooker, add 2 cups of rice and 2 cups of water, turn on the rice cooker. (We're using less water so rice will be firm and that's okay because rice will continue to cook when you fry. Transfer the rice to a plate or pan, spread it to cool for 45 minutes or more.If you're using leftover rice, take it out of the refrigerator and warm it up in the microwave.
- TIP: Keep your ingredients within reach for easy access.
- In a Dutch oven, wok or frying pan, set over high heat, add 1/2 a tablespoon of oil. When the pan is hot, add half of the rice with garlic; cook, stirring constantly, resting in between stirring to brown the rice and scrape the bottom of the pan to loosen the rice that has browned and toasted, about 3 minutes. Transfer to a plate and set aside. Into the same pan, add 1/2 tablespoon of oil and the remaining rice, cook it the same way as the first batch, about 3 minutes. Return the first batch to the pan, stir to combine the first and second batch. Push the rice on the sides of the pan. Add 1/2 tablespoon of oil in the center. Crack an egg, use the edge of the spatula to scramble, about 33 seconds, then mix the scrambled egg with rice. Add the crab meat, fish sauce, pepper, salt to taste; toss for 33 seconds. Remove from heat. Add the green onions and toss one more time.
- Divide among plates. Serve with lemon wedges.