Fried Rice with a Thick Crab Sauce

Name: Fried Rice with a Thick Crab Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 1 Egg; 1/2 block Kamaboko; 4 serving bowls Cooked white rice; 1 tbsp Vegetable oil; 1 tbsp Sesame oil; 1 dash Salt and pepper; 1 tbsp Soy sauce; 3 to 4 stalks Green onion; 600 ml ●Water; 2 tbsp ●Chinese chicken stock granules; 100 grams Crab meat (or imitation crab meat); 1 Katakuriko slurry

cookpad.japan @cookpad_jp

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day.

Recipe by yamita

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day.

Recipe by yamita

cookpad.japan @cookpad_jp

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day.

Recipe by yamita

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day.

Recipe by yamita

Saved

Ingredients

4 servings

1Egg
1/2 blockKamaboko
4serving bowls Cooked white rice
1 tbspVegetable oil
1 tbspSesame oil
1 dashSalt and pepper
1 tbspSoy sauce
3to 4 stalks Green onion
600 ml●Water
2 tbsp●Chinese chicken stock granules
100 gramsCrab meat (or imitation crab meat)
1Katakuriko slurry

Saved

Steps

1

Put the ● ingredients into a pot and bring it to a boil. Then add the crab meat. Skim off any scum that rises to the surface. Add the katakuriko slurry to thicken the sauce.
2

Finely chop the kamaboko and the green onion.
3

Put some oil in a heated frying pan. Add the beaten egg and scramble until half-cooked. Remove from the pan.
4

Put some sesame oil in the same frying pan and heat the kamaboko and then the rice, in that order. Season with salt and pepper and then drizzle in the soy sauce.
5

Add the egg from Step 3 and cook as you break it apart. Add the green onion. Arrange on a dish and pour on the thickened crab sauce from Step 1 to finish.