Flavorful Crab Meat Fried Rice: Chef Lee Yeon-bok’s Signature Dish
Flavorful Crab Meat Fried Rice: Chef Lee Yeon-bok’s Signature Dish
Experience the Authentic Taste of Chinese Restaurants with This Crab Meat Fried Rice!
This is a recipe from Chef Lee Yeon-bok, allowing you to recreate the exquisite taste of a professional restaurant at home. Each grain of rice is perfectly separated and fluffy, combined with tender scrambled eggs and savory crab meat for a delightful meal the whole family can enjoy. Achieve an extraordinary flavor with simple ingredients.
Main Ingredients- Imitation crab sticks (like Kani) 2 sticks
- Eggs 2 large
- Fresh scallions 1/2 bunch
- Cooked rice 2 bowls (day-old, chilled rice is ideal)
Cooking Instructions
Step 1
First, prepare the scallions and crab meat to enhance the flavor of your fried rice. Wash the scallions thoroughly and thinly slice both the white and green parts. Gently shred the 2 imitation crab sticks with your hands, separating the flesh, so they blend well with the rice.
Step 2
In a bowl, crack the 2 eggs. Remove the chalazae (the white, stringy bits) and whisk them gently with a fork or whisk until the yolks and whites are well combined and smooth. Avoid over-whisking.
Step 3
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Pour in the whisked egg mixture. Wait until the bottom layer of the egg just begins to set.
Step 4
Once the egg starts to form soft curds, use a spatula or chopsticks to break it into bite-sized pieces, creating scrambled eggs. When the scrambled eggs are about 70-80% cooked, add the sliced scallions and stir-fry until fragrant. It’s best to cook over medium-low heat to prevent the scallions from burning.
Step 5
Now it’s time to add the rice and stir-fry. Using chilled, day-old rice will result in fluffy, separate grains, making for a more delicious fried rice. Add the rice and use your spatula to break apart any clumps as you stir-fry. You can maintain high heat for a quick stir-fry or reduce to low heat to cook without burning. If the rice seems dry or is sticking to the pan, add a little more cooking oil.
Step 6
Once the rice grains start to loosen and become fluffy, add the shredded imitation crab meat you prepared earlier. Stir-fry them together with the rice, mixing gently to avoid breaking up the crab meat too much.
Step 7
Finally, add the 2/3 teaspoon of oyster sauce for an extra layer of flavor, stirring evenly to distribute the sauce throughout the rice. The oyster sauce provides the basic seasoning, but taste and adjust with a pinch of salt or soy sauce if needed, according to your preference.
Step 8
Once all ingredients are well combined and heated through, serve attractively in a bowl. Congratulations! Your incredibly easy and delicious Chef Lee Yeon-bok’s signature crab meat fried rice is ready to be enjoyed at home!
