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| Chili Fried Rice With Crab And Thai Basil |
Hits: 7 |
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| Date Added: |
November 20, 2008 |
| Calories: |
72 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Rice / Grains, Sides / Condiments, Copy Cat / Restaurant |
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| Ingredients: |
2 tablespoons vegetable oil
2 shallots
3 garlic cloves
1/2 teaspoon salt
4 cups cooked long-grain rice
1 tablespoon Thai fish sauce - (to 2)
1 tablespoon soy sauce
1/2 teaspoon sugar
2 eggs
3 green onions, with 1" tender green part
2 red serrano chilies
1/2 cup fresh Thai basil leaves
= (or sweet basil leaves)
1/4 pound fresh-cooked lump crabmeat
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Warm a nonstick wok over medium-high heat. Add 1 tablespoon of the oil and tilt the wok to coat the entire surface. Add the shallots and cook until golden brown, about 1 minute. Using a slotted spoon, transfer the shallots to paper towels to drain.
- Return the wok to medium-high heat and add the remaining 1 tablespoon oil, tilting the wok to coat the surface. Add the garlic and salt and cook, stirring, until the garlic is golden brown, about 1 minute. Raise the heat to high, break up any clumps of rice, add to the wok and toss and stir until the grains are separated, about 2 minutes. Add the fish sauce, soy sauce and sugar, and toss and stir until the grains are evenly seasoned, about 30 seconds.
- Push the rice up the sides of the wok to make a well in the middle. Crack the eggs into the well and lightly beat. Cook, without stirring, until set, about 30 seconds. Gently fold the eggs into the rice until specks of cooked egg appear throughout the grains. Add the green onions, chilies, basil and crabmeat and toss to mix thoroughly.
- Transfer to a serving dish, top with the reserved shallots and serve immediately.
- This recipe yields 4 to 6 servings.
- Comments: Thai fried rice, a variation of the basic Chinese fried rice, is made with generous amounts of garlic, shallots, chilies and Thai basil. A sprinkling of fish sauce, the soy sauce of Thai cooking, gives this dish a special twist.
Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999) |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 72 |
Calories from Fat 76.8% |
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| Total Fat |
6g |
| Cholesterol |
71mg |
| Sodium |
373mg |
| Carbohydrate |
2g |
| Dietary Fiber |
trace |
| Protein |
2g |
| Exchanges: 1/2 Lean Meat |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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