Chili Fried Rice With Crab And Thai Basil |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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CHILI FRIED RICE WITH CRAB AND THAI BASIL This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Hamilton Estate in Allen, Texas in 2001. Ingredients:
2 tablespoons vegetable oil |
2 shallots finely chopped |
3 garlic cloves finely chopped |
1/2 teaspoon salt |
4 cups cooked long grain rice chilled |
1 tablespoon thai fish sauce |
1 tablespoon soy sauce |
1/2 teaspoon sugar |
2 eggs |
3 green onions, with 1 tender green part chopped |
2 red serrano chilies finely chopped |
1/2 cup fresh thai basil leaves |
1/4 pound fresh cooked lump crabmeat flaked |
Directions:
1. Warm a nonstick wok over medium high heat.
2. Add 1 tablespoon of the oil and tilt wok to coat the entire surface.
3. Add shallots and cook until golden brown about 1 minute.
4. Using a slotted spoon transfer shallots to paper towels and drain.
5. Return wok to medium heat and add remaining oil tilting wok to coat surface.
6. Add garlic and salt then cook stirring until garlic is golden about 1 minute.
7. Raise heat to high and break up any clumps of rice.
8. Add to wok and toss and stir until grains are separated about 2 minutes.
9. Add fish sauce, soy sauce and sugar then toss and stir for 30 seconds.
10. Push rice up sides of wok to make a well in the middle.
11. Crack eggs into the well and lightly beat.
12. Cook without stirring until set about 30 seconds.
13. Gently fold eggs into rice until specks of cooked egg appear throughout.
14. Add green onions, chilies, basil and crabmeat then toss to mix thoroughly.
15. Transfer to serving dish and top with reserved shallots and serve immediately.
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