Cơm Chiên Cua Lột (Soft-Shell Crab Fried Rice)
85% chuẩn vị · Vietnamese Fusion
An elevated version of crab fried rice featuring crispy fried soft-shell crab pieces incorporated into the stir-fried rice, offering a delightful textural contrast.
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Nguyên liệu
- Jasmine rice, cooked and chilled4 cups
- Soft-shell crabs, cleaned4
- Eggs2
- Garlic, minced3 cloves
- Ginger, grated1 teaspoon
- Green onions, chopped1/4 cup
- Fish sauce2 tablespoons
- Oyster sauce1 tablespoon
- Cornstarch1/4 cup
- Vegetable oil, for frying and stir-frying1/2 cup
- Saltto taste
- Black pepperto taste
Các bước
- 1
Cut the cleaned soft-shell crabs into bite-sized pieces. Toss with cornstarch, salt, and pepper.
- 2
Heat about 1/4 cup of vegetable oil in a wok or deep skillet over medium-high heat. Fry the crab pieces until golden brown and crispy. Remove and drain on paper towels. Set aside.
- 3
In a small bowl, lightly beat the eggs with a pinch of salt and pepper.
- 4
Wipe the wok clean and heat 1 tablespoon of oil. Scramble the eggs until just cooked. Remove and set aside.
- 5
Add the remaining 2 tablespoons of oil to the wok. Add minced garlic and grated ginger, stir-fry until fragrant.
- 6
Add the chilled jasmine rice, breaking up clumps. Stir-fry for 3-4 minutes until heated through.
- 7
Add the fried soft-shell crab pieces, scrambled eggs, fish sauce, and oyster sauce. Stir-fry for another 2 minutes, combining gently.
- 8
Stir in most of the chopped green onions. Season with salt and pepper to taste.
- 9
Serve hot, garnished with the remaining green onions and perhaps a few whole fried soft-shell crab pieces.
