Hinode

Garlic Butter Crab Fried Rice

I am using:

Prep time

5min

Cook time

15min

Created by ShanilCooks

Calrose Medium Grain White Rice

Calrose Medium Grain White Rice

Calrose rice is known for its short pearly white grains and sticky texture. Introduced by Asian immigrants during the Gold Rush, this style of rice has thrived in Northern California, the Australian Riverina and selected Mediterranean climates around the world.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup Hinode Calrose Rice

  • 1¼ cup water

  • ½ lb raw shrimp

  • 1 tsp garlic powder

  • 1 tsp white pepper

  • salt (to taste)

  • 2 tsp vegetable oil

  • 6 garlic cloves (diced)

  • 1 bunch green onions (sliced)

  • 1 tsp chili flakes

  • 2 tbsp dairy free butter

  • 2 egg (beaten)

  • 1 tbsp soy sauce

  • ½ tbsp hoisin

  • 1 tsp sesame oil

  • 1 cup cooked crabmeat

Calrose

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Garlic Butter Crab Fried Rice

Method

  • Wash your rice until the water runs clear and add to rice cooker with water. Cook until ready, fluff, and add the lid back to continue warming for 5 minutes. 

  • Season the shrimp with garlic powder, white pepper, and salt. 

  • In a pan on medium high heat, add the vegetable oil and cook half the garlic and all of the chili flakes until fragrant. 

  • Add the shrimp and cook for 1-2 minutes on each side, until cooked through. Remove. 

  • Add the butter, remaining garlic, and half of the green onions. Cook for 3-4 minutes until very fragrant.

  • Add in the rice and mix well, patting the rice down so there’s a lot of contact with the pan. Cook until bottom is slightly crispy, around 4-5 minutes. 

  • Add the eggs to the middle and scramble then fold into the rice. 

  • Add soy sauce, hoisin, sesame oil, and crabmeat. Mix then top with cooked shrimp and remaining green onions. 

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