Once travelling to Phu Quoc island, you will have chance to enjoy its uinque cuisine that can’t find anywhere else. Crab Fried Rice is a dish that you shouldn’t miss. Crab fried rice Phu Quoc island is reinforced by the land, is the essence of the sea, is the spirit of southern Vietnam.
A Special Dish
Unlike Hue’s fried rice with baby clams or Chinese fried rice, Phu Quoc fried rice with sea crab presents essence of the sea and great combination of flavor. In briefly talk, this dish contains fried rice – first-class rice of Southern farmer and sea crab mixed and stirred with some special seasonings.
The main component of fried rice with crab is first-class rice, peeled crab meat e (Phu Quoc crab meat is firm and delicious), thinly sliced onion, garlic, ketchup and oil. About 300g crab meat in a pan fried garlic after gold along with onion, steamed rice for about a year up to the user. Tomato sauce dish makes beautiful colors, seasoned to taste delicious. Crab fried rice during processing Phu Quoc nursery yellow gold silk beautiful sheen. When finished fried rice served with finely chopped cucumber, fresh vegetables, sliced tomato sauce served with pre-mixing. This dish is delicious, rich in protein, characteristic taste very impressive and also very difficult to forget. Guests can enjoy crab fried rice dishes at restaurants in Phu Quoc Island.
-Fragrant rice 500g.
-Fresh crab: 2 children.
-Eggs: 2 straps.
-Minced garlic, salt, seasoned nuts, pepper, sugar, cooking oil, green onion.
How to make
-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 wok 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 wok 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.
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