Andrew McConnell: Fried rice

Gourmet~Traveller

Cuisine: Chinese

Serves: 4

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Kitchen friendly view

By Andrew McConnell, Golden Fields, Melbourne

Ingredients

200 gm (1 cup) short grain rice, rinsed
2 tbsp vegetable oil
2 spring onions, thinly sliced widthways
1 garlic clove, finely chopped
1 egg and 1 eggwhite lightly beaten together
2 tbsp light soy sauce
1 tbsp finely chopped pickled mustard greens (see note)
Pinch caster sugar
150 gm picked cooked spanner crab meat
To serve: spring onions and dried chilli flakes

Preparation method

Serves 4

Prep time 10 mins, cook 30 mins

"Fried rice with crab and eggwhite is one of those dishes I cook at home a lot. I love this sort of comfort food, especially when it's elevated with such a luxury as freshly picked crab meat."

Place rice in a saucepan, cover by 1cm with water, bring to the simmer over medium-high heat, stirring occasionally, then reduce heat to low, cover and cook until just tender (10-12 minutes). Remove from heat, cover with a tea towel and stand for 5 minutes.

Heat oil in a large non-stick frying pan over medium-high heat, add spring onion and garlic and stir until aromatic and the garlic is just cooked (2 minutes). Add egg and eggwhite and swirl around pan as if making a crêpe. Scatter rice over egg and mix with a wooden spoon, breaking up egg. Add soy sauce, pickled mustard greens and sugar and stir continuously until rice is coated with soy sauce and egg (2-3 minutes). Add crab, remove from heat, fold crab through rice, then serve hot with spring onion and chilli to the side.

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