Brendan Pang’s Special Crab Fried Rice
We both agreed, this is a next notch up Fried Rice.
1-hat, super-subtle Chinese cooking.
A definite addition to a home-cooked Chinese banquette.
Clearly not your local Chinese take away fried rice.
The key is the Chilli and Garlic dipping sauce. Poured on top just prior to serving, it adds a cracking zing on top of the crab and egg.
Well done Brendan Pang!
Chilli and Garlic dipping sauce
1/4 cup white vinegar
Pinch of salt
1/2 tsp superfine sugar
2 Birdseye chillies, finely chopped (including seeds)
1 medium clove garlic, finely chopped
4 tbsp vegetable oil
6 tbsp finely grated fresh ginger
2 cloves garlic, minced
2 spring onions, chopped and divided
4 cups cold, cooked short-grain rice
Pinch of ground white pepper
Pinch of superfine sugar
3 tbsp light soy sauce
2 large eggs, beaten
2 tbsp finely chopped preserved mustard greens (I substituted baby spinach)
1 cup cooked crabmeat
Handful of chopped fresh coriander, plus more for serving
- Make the dipping sauce: in a small bowl, stir together all the sauce ingredients until the sugar has dissolved and the mixture is well combined. Cover and refrigerate until needed.
- Make the fried rice: in a wok, heat the oil over a medium-high heat,. Add the ginger and cook, stirring for 30 seconds, followed by the garlic and one of the green onions. Stir-fry for an additional 30 seconds or until aromatic.
- Add the rice, increase the heat to high and toss with a spatula to combine. Use the spatula to flatten the rice and break up any clumps. Add the white pepper, sugar and light soy sauce. Toss and season with salt to taste.
- Using your spatula, spread out the rice into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice and stir until all the egg is cooked and broken into pieces. (Nat reckons cooking the egg separately should be the way to go and I don’t necessary disagree with this.)
- Add the preserved mustard greens and crab and toss until combined and the crab is warmed. Add the remaining green onion and coriander and toss until well combined. Serve immediately with the dipping sauce and additional coriander.