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2/3 cup uncooked long grain white rice |
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1 1/3 cups water |
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3 tablespoons vegetable oil |
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2 medium onions, cut into wedges |
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3 cloves garlic, chopped |
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1/2 tablespoon white sugar |
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2 teaspoons salt |
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1 egg, beaten |
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150 gms cooked crabmeat |
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3 green onions, chopped |
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1 tablespoon chopped cilantro/ coriander |
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1/2 cucumber, sliced |
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1 lime, sliced |
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Original recipe yield: 2 servings.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings:4 |
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| 1. |
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes |
| 2. |
Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve. |
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