Crab Fried Rice
Add St. Ours Crab Broth for a rich, savory crab flavor to this tasty Thai inspired fried rice dish
Serves 4-6 | 20 minutes with pre-cooked rice
Use St. Ours Crab Broth to add flavor to this Thai Fried Rice and all of your seafood rice recipes
Ingredients
Rice
3 Tbsp vegetable oil, divided
4 cloves garlic, roughly chopped
1 small shallot or ½ small yellow onion, roughly chopped
1 stalk lemon grass, cut into 1” pieces (tough leaves removed)
2 Makrut lime leaves or zest and juice of 1 lime
2 eggs, beaten
3 cups cooked and cooled long grain rice
½ cup carrots, finely diced
2 Tbsp soy sauce or tamari (GF)
1 envelope St. Ours Crab Broth dissolved in 2 Tbsp hot water
¼ tsp white pepper
2 (6 oz) cans lump crab meat, drained (or 1 cup cooked)
3 scallions, sliced separating white and green parts
Sauce (Prik Nam Pla) – (Optional but highly recommended)
1 Tbsp fish sauce
1 ½ tsp lime juice
1 clove garlic, sliced
1 bird's eye chili, sliced (or ½ small serrano pepper)
½ tsp sugar
Garnish
Lime wedge
Cilantro
Green onion
Directions
Combine the sauce ingredients in a bowl and set aside
Place garlic, shallot, lemon grass, and lime leaves (or zest and juice) in a food processor and process into a paste or dice very small
Heat 2 Tbsp oil in a large skillet or wok over medium-high heat until hot. Add garlic/shallot/lime paste and stir fry until fragrant for about 30 seconds
Pour in beaten eggs. Scramble lightly for 1-2 minutes
Once the eggs are set, add the remaining oil, rice, and carrots. Break rice up in the pan and combine with egg and garlic paste
Cook rice until the grains are separated and start to change color, about 5 minutes
Add soy sauce, St. Ours Crab Broth, pepper, and white part of the scallions. Mix well and stir fry for 2-3 minutes
Add crab meat and cook until the crab is warmed through. Adjust seasoning adding salt if needed
Transfer rice to a serving bowl. Garnish with scallion greens and cilantro. Serve hot with sauce and lime wedges