Garlic Crab Fried Rice
This isn’t your typical fried rice. It has a clean taste with light and fluffy rice, garlic and lump crab. When preparing this recipe, it is important that the wok is very hot so the rice does not continue to steam and become mushy. Since it is so hot it is also important to get all the ingredients measured out ahead of time so that you can work quickly. The soy sauce adds plenty of salt to the rice – no need to add more. The short grain rice cooked in chicken stock can be made a day ahead of time and refridgerated until ready to use.
This dish is inspired by the garlic crab fried rice at ROC kitchen – a Taiwanese restaurant on Sawtelle in Los Angeles that serves, most notably, amazing xaio long bao as well as scallion pancakes, and three-cup chicken. It’s one of those restaurants where I always have to get my favorites and I can’t swap anything out – if I want to try something different then I’ll have to order more add. My fiancé Aaron and I mostly go with the same group of people and we have the same set order every time.
1 cup short grain white rice (sushi rice)
1½ cups chicken stock
2 tablespoons vegetable oil
2 teaspoons sesame oil
7 cloves garlic, chopped
3 green onions, thinly sliced, greens and whites separated
1 teaspoon minced ginger
2 teaspoons fish sauce*
1 tablespoon black rice wine vinegar**
4 teaspoons soy sauce
12 ounces jumbo lump crab meat
¼ teaspoon ground white pepper
Place the rice in a fine mesh strainer and run cool water over the rice until the water runs clear. In a medium saucepan or rice cooker combine the rice and the chicken stock. Simmer until of all the stock is absorbed and the rice is cooked, about 15 minutes. Fluff with a fork then spread the rice out on a baking sheet in an even layer to cool.
Heat a wok over medium-high heat. Add the vegetable oil and heat through. Crack the eggs into the wok and scramble until just set, about 1 minute. Add the sesame oil, garlic, the whites from the green onions and ginger. Use a rubber spatula to move the mixture consistently until the garlic is golden brown, about 15 seconds. Add the rice and stir to combine, about 1 minute.
Add the fish sauce, rice wine vinegar and soy sauce, stirring consistently to combine the mixture. Gently stir in the crab meat, keeping some of the crab in large pieces. Sesaon with the pepper and remove from heat.
Serves 6 as a side.
*Note: Fish sauce can be found in the international section of most grocery stores or at Asian markets. While it might have a potent smell, the sauce made of anchovies and salt is a flavorful addition to recipes.
**Note: Black vinegar, also known as Chinkiang vinegar is a dark, malty Asian rice vinegar with a balsamic like sweet/ tart flavor. It can be found at Asian markets or online on Amazon here.