Simple Pineapple Crab Fried Rice
Simple Pineapple Crab Fried Rice is a fast, festive way to do crab fried rice
Servings: 2
Calories: 1193kcal
Cost: $10
Equipment
- Wok or skillet
- Large mixing bowl
Ingredients
- 1 ½ tablespoon canola oil
- 2 cups crab meat pulled or canned (precooked)
- 2 green onions sliced
- 1 tablespoon garlic minced
- 1 teaspoon pepper black or white, fresh ground if possible
- 2 limes cut into wedges
- 1 pineapple Large
- 2 cups Brown Rice We used Ruby Red Jasmine
- 6 Thai peppers 3 chopped 3 whole
- 1 egg white
- 1 teaspoon fish sauce Low sodium if possible
- ½ cup Cilantro
Instructions
- Slice the pineapple long wise down the middle to make two bowls.
- Scoop out the inside with bite-sized scoops, placing the meat in a separate bowl.
- Heat the wok on medium heat until a drop of water evaporates immediately when it touches the wok.
- Cover the bottom of the wok as much as possible using ½ tablespoon oil.
- Add the chopped Thai peppers and garlic and cook up to 30 seconds until fragrant
- Add 1 cup of the precooked rice after making sure it's not clumped and press into the wok to separate and cook the rice for 2-3 minutes until lightly toasted and chewy.
- Remove the rice and place in a large mixing bowl.
- Add another ½ tablespoon oil to the wok or skillet and cover again.
- Cook the rest of the rice to match the first cup and then combine the two cups in the wok and stir-fry until evenly mixed.
- Push the rice to the side of the wok and add the egg white, scrambling and then mixing into the rice.
- Add in the crab meat, fish sauce, pineapple, and green pepper stir-fry together until thoroughly cooked.
- Serve in the pineapple halves garnished with cilantro, ground pepper, and the whole Thai peppers
Nutrition
Calories: 1193kcal | Carbohydrates: 215g | Protein: 50g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 1682mg | Potassium: 1502mg | Fiber: 15g | Sugar: 47g | Vitamin A: 562IU | Vitamin C: 273mg | Calcium: 237mg | Iron: 7mg