Thai Crab Fried Rice in a Long Handle Wok
Dive into the vibrant flavors of Thailand with this mouthwatering crab fried rice cooked over live-fire in a barebones long handle wok. Succulent lump crab meat, aromatic jasmine rice, and a harmonious blend of spices create a dish that’s both satisfying and unforgettable. Perfect for cozy gatherings or an outdoor feast!
ingredients
- 1 lb lump crab meat
- 3 cups cooked jasmine rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 eggs, beaten
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp curry powder
- 1/2 cup peas
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Vegetable oil
steps
- 1.
Heat a drizzle of vegetable oil in a Barebones Long Handle Wok over a live-fire until shimmering.
- 2.
Add minced garlic and chopped onion, sauté until aromatic and translucent.
- 3.
Push the garlic and onion to one side and pour in the beaten eggs, scrambles until fully cooked.
- 4.
Gently fold in the crab meat and peas, followed by the soy sauce, fish sauce, and curry powder. Stir to combine thoroughly.
- 5.
Add in the cooked jasmine rice, breaking up any clumps as you mix it into the other ingredients.
- 6.
Season with salt and pepper to your liking, and fold in the chopped green onions.
- 7.
Continue cooking for a few more minutes, ensuring everything is heated through and well combined.
- 8.
Serve immediately, warm, and savor the delicious flavors of this Thai-inspired dish!
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