CRAB FRIED RICE

Crab Fried Rice image

This is my guess at the recipe for crab fried rice from one of my favorite restaurants. I have no idea of how they actually make it, but my friend and I really wanted some one night, so we decided to give it a try. We thought it turned out pretty good!

Provided by Jessica Allen

Categories Seafood

Time 40m

Number Of Ingredients 13

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Ingredients

2-3 c cooked rice
8-16 oz lump crab meat
4 slice bacon, cooked (not crispy), cut into pieces
1 bunch asparagus, fresh
8 oz shitake mushrooms, sliced
2 eggs
1/2 c green onion, chopped
sriracha sauce
vegetable oil
1-2 Tbsp butter
cilantro, chopped
lemon slices
4 clove garlic, minced

Steps:

1. Cook your rice according to package directions. I like white rice best for this, but we have also used brown rice and it was still tasty. In a very large frying pan or wok, cook your bacon. The bacon should be just cooked, not crispy, since it will be cooked again when you fry the rice.
2. While the bacon is cooking, trim the asparagus, removing the woody ends. Bring a pot of water to a boil, and blanch the asparagus. This means to cook the asparagus for about 2 minutes, then drain immediately and put the asparagus in a bowl of ice water to stop the cooking process. You'll want to cut the asparagus into bite size pieces, 1-2" long, either before or after you blanch them.
3. Once the bacon is done cooking, pull it out of the pan and cut into pieces, about 1" or so each. Set aside. Keep the bacon drippings. If you don't have very much drippings, add some vegetable oil to the pan and heat it up at this point. You want maybe 3-4 tablespoons of oil. Add the sliced shitake mushrooms, chopped green onions and minced garlic. Cook until tender, maybe 3 or so minutes on high heat. Add the crab, asparagus and the bacon to the pan and stir to combine. Whip the eggs and add to the pan, stirring quickly to spread throughout the dish.
4. Add the rice and keep stirring to combine and cook evenly. Finally, add the sriracha sauce to taste, and stir to combine. Lastly, chop the butter into small pieces and add to the rice to gloss the dish. Serve immediately, garnish with cilantro and lemon slices.