- 2/3 cup uncooked long grain white rice
- 1 1/3 cups water
- 3 tablespoons vegetable oil
- 2 medium onions, cut into wedges
- 3 cloves garlic, chopped
- 1/2 tablespoon white sugar
- 2 teaspoons salt
- 1 egg, beaten
- 1/4 pound cooked crabmeat
- 3 green onions, chopped
- 1 tablespoon chopped cilantro
- 1/2 cucumber, sliced
- 1 lime, sliced
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.
03/11/2017
recipepes.com
Crab Fried Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
