Happy Year of the Snake everyone! According to Chinese Astrology, Sunday night ushered in the Year of the Black Water Snake to be exact!
We decided to be thematic with dinner (if not entirely accurate or authentic…) and made vegetable egg rolls and fried rice.
Sounds like a typical Chinese meal, except it turns out that the crab fried rice recipe is from the newly opened Khong River House on Miami Beach, which is a Thai restaurant. Whoops. We meant no offense. It’s just that I had the egg rolls planned out and this rice sounded fantastic. Let’s just say we went with the “spirit of the law” and not the “letter of the law” on this one…
This was so good. D was in charge of rice and it turned out great! The delicate crab kind of disappears into the rice giving it a really light texture while infusing it with the crab flavor. Terrific!
I can’t wait to go try the restaurant’s version now that we’ve made our own. Enjoy!
Khong River House Crab Fried Rice (Khaao Pad Bpu)
Yield: 6 servings
1 Tbsp. vegetable oil
2 large eggs
1/4 small white onion, finely chopped
2 cups day-old cooked jasmine rice
1 pound jumbo lump crabmeat, picked over for shells
1/4 tsp. kosher salt
1/4 tsp. garlic powder
Pinch ground white pepper
Pinch granulated sugar
1 1/2 Tbsp. soy sauce
5 scallions (white and light green parts only) thinly sliced, divided
1/2 medium cucumber, thinly sliced into rounds
1 medium tomato, cored, halved and thinly sliced
1. In a medium nonstick skillet or wok set over medium-high heat, add the oil and heat until shimmering, 1 to 2 minutes.
2. Add the eggs to the skillet and stir constantly to scramble the eggs, cooking until the egg whites are set, 2 to 3 minutes.
3. Add the onion and cook, stirring occasionally, until the onion is tender, 3 to 5 minutes. Stir in the cooked rice, crabmeat, salt, garlic powder, white pepper, sugar and soy sauce and mix to combine.
4. Add 1/4 cup of the scallions and cook, tossing frequently for about 3 minutes, until the rice and crab are heated through and the sauce is incorporated.
5. Divide the fried rice between serving bowls and sprinkle with the remaining 1 tablespoon of scallions. Serve the fried rice alongside the sliced cucumbers and tomatoes.
Source: Tasting Table