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Easy peasy :   ★
★
★    
Economic :   ★
★
★    
Can freeze :   ☆
☆
☆    
Healthy :   ★
★
★    
2 ServingsPreparation time approx 5 minutes (excluding pre-cooking rice)Cooking time approx 10 minutes
| Summary
With a squeeze of lemon for a bit of zing, this is a tastey and very healthy dish which is ideal for giving
energy to sporting people and also for people concerned about their fitness.
I've included pre-cooked crab in my recipe, but pre-cooked prawns can be used, or even a piece of cooked chicken can be diced and used as a substitute for the crab.
I always recommend using a wok for stir frys but you can improvise with a frying pan provided it is big enough to comfortably contain all the ingredients as they are being stirred.
Tip: I buy a lot of ingredients for asian and oriental cuisine from ethnic grocery stores as the bottles sold in supermarkets are often on the small side and less economical.
If you have a store local to where you live, I would recommend you pay a visit and purchase your soy sauces and oyster sauces here.
(Root ginger and fresh chillies are often better value too).  
 Click to watch video
| Summary
With a squeeze of lemon for a bit of zing, this is a tastey and very healthy dish which is ideal for giving
energy to sporting people and also for people concerned about their fitness.
I've included pre-cooked crab in my recipe, but pre-cooked prawns can be used, or even a piece of cooked chicken can be diced and used as a substitute for the crab.
I always recommend using a wok for stir frys but you can improvise with a frying pan provided it is big enough to comfortably contain all the ingredients as they are being stirred.
Tip: I buy a lot of ingredients for asian and oriental cuisine from ethnic grocery stores as the bottles sold in supermarkets are often on the small side and less economical.
If you have a store local to where you live, I would recommend you pay a visit and purchase your soy sauces and oyster sauces here.
(Root ginger and fresh chillies are often better value too).  
 Click to watch video
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  Ingredients
- 2 portions (approx 250g) Cooked Rice
- 4 x Eggs
- 150g Tin Crab (Cooked)
- 1 x Tomato
- 1 x Onion (small)
- 1 x Spring onion
- 2 TBS Soy sauce
- 1.5 TBS Oyster sauce
- 1.5 tsp Sugar
- Rapeseed Oil / Butter for frying
- For the garnish:
- 6cm length of Cucumber
- 2 x wedges of Lemon
|   Method
(Please note that the rice in this recipe needs to have been previously boiled, drained, and put to one side to completely cool down.)
- Finely chop the onion. Cut the tomato into 8 pieces. Cut the spring onion into 3cm lengths.
- Open the tin of crab and drain off any liquid.
- Add about 2 TBS rapeseed oil to a wok and heat. Add a knob of butter.
- Add the onion to the wok.
- Add the eggs to the wok. As the eggs show signs of cooking, cut the egg into shreds with a stirrer, and bring the onions and egg together.
- Add the (cooked) rice to the wok, and stir.
- Add the drained crabmeat, and stir.
- Add the tomato pieces, and stir.
- Now add the soy sauce, oyster sauce and sugar to the mix and stir.
- Lastly, add the spring onion to the wok, and stir thoroughly.
- The dish is now ready to serve. Garnish each plate with slices of the cucumber and a wedge of lemon.
|   Method
(Please note that the rice in this recipe needs to have been previously boiled, drained, and put to one side to completely cool down.)
- Finely chop the onion. Cut the tomato into 8 pieces. Cut the spring onion into 3cm lengths.
- Open the tin of crab and drain off any liquid.
- Add about 2 TBS rapeseed oil to a wok and heat. Add a knob of butter.
- Add the onion to the wok.
- Add the eggs to the wok. As the eggs show signs of cooking, cut the egg into shreds with a stirrer, and bring the onions and egg together.
- Add the (cooked) rice to the wok, and stir.
- Add the drained crabmeat, and stir.
- Add the tomato pieces, and stir.
- Now add the soy sauce, oyster sauce and sugar to the mix and stir.
- Lastly, add the spring onion to the wok, and stir thoroughly.
- The dish is now ready to serve. Garnish each plate with slices of the cucumber and a wedge of lemon.
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