This is not how I usually cook my crab fried rice. But on the dinner we had at Eddie V’s, I was so smitten over their version so I had to recreate it myself. This is almost like Mexican fried rice. My usual way is the Asian variety with tons of garlic and crab paste.
Sautee a cup of onions, red and green bell peppers for about 4 minutes or until soft. Then add a cup of crab meat.Add the cooked rice, then a bout 1/2 cup of Thai sweet and sour sauce
The rice I used here is the garlic and herb boxed variety. For the sweet and sour sauce, use the one that they sell as dipping sauce for spring rolls. Half a cup is a conservative estimate. You might want to use more, if you want it richer in flavor.
This is nothing but egg drop soup, jazzed up with crab meat. I prefer cooking this myself to minimize the amount of salt, because believe it or not, I actually care about my health…I use low-sodium chicken broth. And to further strengthen my campaign for “healthy eating”, I use only one egg yolk, the rest are egg whites. I can almost feel my six-pack abs forming as I’m typing this….
Sautee 1 cup of crab meat in olive oil and garlic, add some minced ginger. Set-asideBeat 1 whole egg plus two egg whites, until foamy. Set asideBring to boil 4 cups of chicken stockSlowly pour the beaten eggs, mixing throughout the entire process. This will ensure that eggs will clump uniformly. You don’t want big and small piecesAdd the cooked crabsBring to a simmer again, then serve!
Optional: You can add corn, to give the soup some nice crunch. You can also thicken it, restaurant style, by mixing two tablespoons of corn starch and 1/4 cup water. Add this towards the end.
I have tried using chicken instead of crab and it’s just as good!
