Japanese Style Crab Fried Brown Rice Recipes

CRAB FRIED RICE

Steps:

• First, prep all of your ingredients, including your aromatics--ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
• Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it's thoroughly combined with the ginger/garlic mixture and/or warmed through if you're using leftover rice.
• Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it's not quite salty enough for you or if you know you won't be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine.
• Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
• Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil!

YAKIMESHI (JAPANESE FRIED RICE)

Steps:

• Use your hands to crumble the rice.
• Heat a frying pan over medium-high heat until hot and then add the vegetable oil, swirling to coat the pan.
• Add the egg and let it bloom for a few seconds before quickly scrambling them.
• Add the crumbled rice to the egg before it's fully cooked and use a spatula or wooden paddle to break up any clumps of rice or egg.
• Add the ham, and toss to distribute evenly.
• Sprinkle the salt and pepper evenly over the rice and continue tossing until the rice doesn't stick together.
• Drizzle the soy sauce along the rim of the pan and then quickly toss the rice to coat it evenly.
• Finish by adding the sesame oil and scallions and toss to combine.
• To serve the Yakimeshi, you can press the rice into a bowl to mold it into a perfect dome.

JAPANESE-STYLE CRAB FRIED BROWN RICE

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• While rice is cooking, heat a skillet over medium heat. Add green onions and garlic and cook for 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes. Add carrots and cook until softened, about 2 minutes more. Add crab and cook until heated through, about 3 minutes more.
• Mix soy sauce, maple syrup, and sesame oil to the vegetable mixture in the skillet. Add cooked rice and stir to combine.