Crab Fried Rice

Ingredients

• 3 cups cooked rice, cooled
• ½ pound crab meat, fresh or canned
• 2 whole eggs
• 3 tablespoons soy sauce
• 2 whole garlic cloves, minced
• ¾ cup frozen peas and carrots

Instructions

1. 1

   Crack the 2 eggs into a bowl and whisk them together with a fork until the yolks and whites are completely blended and the mixture looks uniform, about 30 seconds.

2. 2

   If using canned crab, drain it in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess liquid without crushing the meat.

3. 3

   Mince the 2 garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots, and set aside in a small bowl.

4. 4

   Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Pour the beaten eggs into the hot skillet and let them sit undisturbed for 15 seconds, then use a spatula to scramble them by pushing and folding until no liquid remains, about 1 minute total.

6. 6

   Slide the cooked eggs onto a clean plate and set aside, leaving the skillet on the heat.

7. 7

   Add 1 more tablespoon of olive oil to the skillet, then add the minced garlic and stir constantly for 30 seconds until the kitchen smells strongly fragrant—this is called blooming the garlic.

8. 8

   Add the 3 cups of cooled rice, breaking up any clumps with the back of the spatula as you stir, until the rice is heated through and every grain is coated with oil, about 3 minutes.

9. 9

   Add the 0.75 cup of frozen peas and carrots and stir constantly for 2 minutes until the vegetables are heated through and no longer frozen.

10. 10

    Pour in the 3 tablespoons of soy sauce and stir for 30 seconds until the liquid is evenly distributed and the rice looks dark and glossy.

11. 11

    Add the crab meat by gently folding it in with the spatula—use a slow lifting and turning motion so you don't break the delicate pieces—until distributed evenly, about 1 minute.

12. 12

    Slide the cooked scrambled eggs back into the skillet and gently fold them in with the same slow motion until no white streaks remain and everything is mixed, about 1 minute.

13. 13

    Divide the fried rice between 2 bowls or plates, serving immediately while hot.

Tools you’ll need

• 12-inch skillet
• bowl for whisking
• fork
• fine-mesh strainer
• wooden spatula or rice paddle
• small bowl
• 2 serving bowls or plates

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