Dungeness Crab Fried Rice
The Grand Prize winning recipe for the USA Rice Federation-SYSCO "Rice on the Menu" contest. Enjoy this twist on classic fried rice with crab meat, ham, ginger and scallion.
Yield: 12 ServingsServing Size: 1 cup
Prep Time: 35 minutes
Cooking Time: 5 minutes
Standard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| peanut or vegetable oil | 1/3 c. | 1. In large skillet, heat oil over high heat; add garlic and ginger and sauté 30 seconds. Add onion and sauté 1 minute. Stir in carrots, ham, scallions and pepper flakes and stir-fry 1 minute. Remove from heat and bring to room temperature. Use as directed. |
| chopped garlic | 1 tbsp. | |
| grated ginger | 1/2 tbsp. | |
| chopped yellow onion | 1 1/2 c. | |
| finely chopped carrot | 1 1/2 c. | |
| diced smoked ham | 1 1/2 c. | |
| chopped scallion | 1 c. | |
| red pepper flakes | 1/2 tsp. | |
| cooked medium grain or long grain* | 2 qt. | 2. In large bowl or deep steam table pan, mix rice with cooled vegetable-ham mixture. Mix in oyster sauce, soy sauce, sesame oil and sugar. |
| oyster sauce | 1/3 c. | |
| soy sauce | 2 tbsp. | |
| sesame oil | 1 tbsp. | |
| granulated sugar | 1 tbsp. | |
| Dungeness or lump crab meat | 3 c. | 3. For Each Serving: To cook to order, in a hot non-stick skillet over high heat, stir-fry 1 cup rice mixture 1-2 minutes or until hot. Fold in 1/4 cup crab meat and 1/4 cup omelet and heat. Fold in 2 Tbsp. chopped scallion just before serving. Serve as a first course or as an accompaniment to grilled or roasted meats, poultry or fish. |
| eggs for cooked plain omelet, diced | 12 lg. | |
| chopped scallion | 3/4 c. | |
| 4. *You may also use parboiled rice or cooked U.S. Basmati or U.S. Jasmine rice in this recipe. | ||
