Pantry essentials: Crab fried rice
During warm summer months, I love treating myself to a quick crab fried rice. It has so much flavor, thanks to the salty Lap Cheong 臘腸, sweet lump crab meat and fragrant garlic chips. I never like to spend too much time over a hot stove because of the warm temps. This is a pantry version that gives all the same feels that summer brings. Looking forward to when I can sit on the roof watching the sunset with a bowl of crab fried rice again.
Pantry essentials: Crab fried rice
Prep time: 15 minutes | Total time: 15 minutes
Serves: 4
Ingredients:
2 tablespoons vegetable oil
2 large eggs, beaten
2 links Chinese sausage aka Lap Cheong*, halved and sliced into 1-inch half moons
3 cloves garlic, thinly sliced
1 small shallot, minced
2 scallions, thinly sliced, green and white separated
4 cups chilled steamed white rice or leftover rice**
2 teaspoons fish sauce
1 6-ounce can lump crab meat, drained well
Freshly ground black pepper
1 tablespoon toasted sesame oil
Chili crisp***, for serving
Pork floss****, for serving
Special equipment:
Dutch oven
Large metal spoon
Wooden spoon
Instructions:
Heat the vegetable oil in a large non-stick skillet or Dutch oven over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool slightly and rough chop. Transfer to a bowl and set aside.
Lower the heat to medium and add Chinese sausage. Cook until most of the fat has rendered out, about 2 minutes. Stirring constantly with a large metal spoon or wooden spoon. Add the garlic, shallot and scallion whites into the pan. Increase heat to high and cook the garlic is golden brown, about 1 minute more. Add rice and break apart large chunks. Add the fish sauce and few grinds of black pepper.
Fold in the crab meat and egg, stirring until heated through, about 2 minutes. Be careful not to break up the large lumps too much.
Drizzle the sesame oil and stir gently until everything is well combined. Season to taste and sprinkle scallion greens. Top with chili crisp and pork floss, optional. Serve immediately.
Cook’s Note
*What is Chinese sausage aka Lap Cheong?
There is a vast variety of lap cheong 臘腸. Some are lean and others are fatty but both are created with a base of pork. Some also include a blend of cooking wine, pig livers, turkey livers and duck livers. Depending on the combination, the color of the sausage will change. My favorite brand of lap cheong is from Kam Yen Jan Chinese Style Sausage.
**Why use chilled steamed white rice or leftover rice?
When making fried rice, always use cold rice. Leave it in the fridge overnight, the rice grains will firm up and hold its shape when cooked in the pan. If you add warm or hot rice, the fried rice will become mushy.
***What is chili crisp?
Chili crisp is one of the most popular condiments for the past few years! It is a savory, tangy, garlicky, spicy and crunchy condiment that goes with absolutely everything. Drizzle it on pizza to noodles to ice cream. My favorite brand is from Lao Gan Ma Spicy Chili Crisp.
****What is pork floss?
Pork floss is known as Yok Sung or Rou Song 肉鬆. It is a dried meat product made with sugar and soy sauce with a light and fluffy texture similar to coarse cotton, originating from China. Pork floss can be used in a both sweet and savory applications. In sweet applications, it is often used as a topping or filling in pastries. In savory applications, it is used as a topping or stuffing such as congee and rice rolls. My favorite brand is from Kimbo Brand Pork Sung.