Crab Fried Rice

Bye, Bye Thai! As this is the last day of May – it is also my last day of Thai cooking. I had one more recipe I really wanted to make, called Thai-style Crab Fried Rice.  It’s from a probably not-so-authentic but tasty book of recipes called “From Bangkok to Bali in 30 minutes”. This is a great use for leftover rice, and would probably be just as good (and cheaper!) with canned tuna, or even as a vegetarian dish (just use soy sauce instead of fish sauce, and probably use more shallots for deeper flavor).

Thai-style Crab Fried Rice
3 Tbsp. canola oil
2 cloves garlic, minced
2 shallots, chopped finely
2 Tbsp. minced cilantro stems
1/4 c. chopped cilantro leaves
3 c. cold cooked rice
1/2 lb. lump crabmeat, picked clean of shells
2 Tbsp. fish sauce
1/2 tsp. brown sugar
2 medium tomatoes, sliced
fresh pineapple pieces
salt and pepper to taste

Heat a non-stick skillet or wok over medium-high heat. Add canola oil and then garlic, shallots and cilantro stems. Stir-fry for a minute until fragrant. Then add cold rice, breaking up large clumps as you go, and continue to stir-fry for another 1-2 minutes. Add crabmeat, fish sauce, brown sugar, and 1/2 tsp. black pepper. Stir fry for another 1 minute, then transfer to a bowl and top with cilantro leaves. Serve immediately, along with tomatoes (sprinkle them with salt and pepper to flavor) and pineapple chunks on the side.

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