Japanese Crab Fat Fried Rice

Name: Japanese Crab Fat Fried Rice
Total time: 1200 s
Yield: Serves 1 serving
Ingredients: 1 1/2 cups cold cooked rice (about 240 grams); 2 large eggs; 20 grams Japanese crab fat; 80 grams raw shrimp; 1 tablespoon minced garlic; 1 tablespoon unsalted butter; 1/2 teaspoon salt; 2 tablespoons chopped green onions; 1/2 teaspoon light soy sauce; 1/2 teaspoon seasoning sauce (green cap); 1/2 teaspoon ground white pepper; 1 teaspoon sesame oil; 1 teaspoon cornstarch

สิทธิพงศ์ @PongKitchen

สมุทรปราการ

I bought crab fat from Japan. At first, I thought it was crab meat and planned to eat it as a snack, but it turned out to be crab fat. So, I decided to make crab fat fried rice instead. Japanese crab fat isn’t fishy and has a wonderful aroma. It makes the fried rice incredibly rich and flavorful. (You can substitute with Thai crab fat or shrimp fat if needed.)

สิทธิพงศ์ @PongKitchen

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Ingredients

20 minutes

Serves 1 serving

1 1/2 cupscold cooked rice (about 240 grams)
2large eggs
20 gramsJapanese crab fat
80 gramsraw shrimp
1 tablespoonminced garlic
1 tablespoonunsalted butter
1/2 teaspoonsalt
2 tablespoonschopped green onions
Shrimp Marinade:
1/2 teaspoonlight soy sauce
1/2 teaspoonseasoning sauce (green cap)
1/2 teaspoonground white pepper
1 teaspoonsesame oil
1 teaspooncornstarch

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Steps

20 minutes

1

Rinse the shrimp thoroughly and pat dry. Add all the marinade ingredients and mix well. Let marinate for at least 30 minutes.
2

Cook the rice and let it cool completely. Prepare the crab fat.
3

Get all your ingredients ready before you start cooking.
4

Heat a skillet over medium heat. Add the butter and garlic, and sauté until fragrant.
5

Add the marinated shrimp and stir-fry until about 80% cooked. Remove and set aside.
6

In the same skillet, add a little oil if needed. Once hot, add the eggs. Let the whites start to set, then scramble the eggs. When the yolks are just starting to set, add the rice.
7

Increase to high heat. Stir-fry the rice, breaking up any clumps. If you can toss the pan, do so quickly to prevent burning. When the rice is dry and separated, add the crab fat and shrimp. Stir to combine.
8

Taste and adjust seasoning with more salt if needed. Once the flavor is right, add the chopped green onions and stir to combine. The dish is now ready.
9

Serve immediately. The aroma of Japanese crab fat is amazing, but you can use Thai crab fat or shrimp fat as a substitute if needed.