crab lettuce fried rice is a delicous recipes that is rich in balance diet for a healthy living
IN JAPANESE: Kani Lettuce Cha-han
CATEGORY: Rice/Noodles
COOKING METHOD: Stir-fry
DIFFICULTY: Medium
SERVES: 2 people
LENGTH OF TIME: 15 min
INGREDIENTS:
2 bowls of rice
1 can of crab meat (or shrimp for cheaper alternative)
4-5 Finely chopped shrimp (optional)
1/2 onion
1 egg (beaten with 1 TBsp of crab juice from the can)
1/2 TBsp vegetable oil
1/2 TBsp sesame oil
1 half inch piece of ginger (see TIP: Ginger)
1 green onion finely chopped
1 TBsp mayonaise
2 handful of lettuce leaves
some salt
some pepper
HOW TO:
This is another great thing to cook when you have some leftover rice. On a heated wok, pour both vegetable and sesame oil. When the oil is well heated, saute the onion until it is well cooked, and add the chopped shrimp now if they are raw (if they are pre-cooked ones, add it when you add the crab later).
While that is being cooked, beat the egg with some crab juice from the can (about 1 table spoon) in a separate bowl. When the onion (and raw shrimp) are mostly cooked push them to one side of the wok, and scramble the egg on the open side of the wok.
When the egg is fully cooked, add the rice, chopped green onion, crab meat (and cooked shrimp if you are adding) and a tablespoon of mayo and mix well. Don't worry you won't taste this mayo. It's mostly in there to give it a bit of shine. When all that is mostly mixed, add the lettuce. How much lettuce? I normally tear a few leaves to be about a little larger than a bite size (they shrink), and I add one handful of that per serving (so in this case, two handfuls, which is about 1/4 of the whole lettuce).
Right after the lettuce is added, shred the ginger, shake some salt and pepper to your liking and serve. I tried to serve it by putting it in a bowl first and flipping that out onto a plate to make it look like regular fried rice presentation, but for this one with lettuce in it, it's better to just scoop and serve on a plate.
IN JAPANESE: Kani Lettuce Cha-han
CATEGORY: Rice/Noodles
COOKING METHOD: Stir-fry
DIFFICULTY: Medium
SERVES: 2 people
LENGTH OF TIME: 15 min
INGREDIENTS:
2 bowls of rice
1 can of crab meat (or shrimp for cheaper alternative)
4-5 Finely chopped shrimp (optional)
1/2 onion
1 egg (beaten with 1 TBsp of crab juice from the can)
1/2 TBsp vegetable oil
1/2 TBsp sesame oil
1 half inch piece of ginger (see TIP: Ginger)
1 green onion finely chopped
1 TBsp mayonaise
2 handful of lettuce leaves
some salt
some pepper
HOW TO:
This is another great thing to cook when you have some leftover rice. On a heated wok, pour both vegetable and sesame oil. When the oil is well heated, saute the onion until it is well cooked, and add the chopped shrimp now if they are raw (if they are pre-cooked ones, add it when you add the crab later).
While that is being cooked, beat the egg with some crab juice from the can (about 1 table spoon) in a separate bowl. When the onion (and raw shrimp) are mostly cooked push them to one side of the wok, and scramble the egg on the open side of the wok.
When the egg is fully cooked, add the rice, chopped green onion, crab meat (and cooked shrimp if you are adding) and a tablespoon of mayo and mix well. Don't worry you won't taste this mayo. It's mostly in there to give it a bit of shine. When all that is mostly mixed, add the lettuce. How much lettuce? I normally tear a few leaves to be about a little larger than a bite size (they shrink), and I add one handful of that per serving (so in this case, two handfuls, which is about 1/4 of the whole lettuce).
Right after the lettuce is added, shred the ginger, shake some salt and pepper to your liking and serve. I tried to serve it by putting it in a bowl first and flipping that out onto a plate to make it look like regular fried rice presentation, but for this one with lettuce in it, it's better to just scoop and serve on a plate.
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