“Excellent fragrant dish. Beautiful with my prawn and mussel curry. I've only ever made it with the white meat from a freshly cooked crab, but it might be OK with tinned white meat. Garnish with sliced cucumber and lime slices to serve, if desired.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  2. 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 for 5 minutes, until well blended.
  3. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crab meat, green onions, and coriander.
  4. Continue cooking 2 to 5 minutes, until the crab is heated through.

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