I love the smell of this dish. Crabmeat – adding this ingredient into the rice immediately transforms a simple plate of fried rice into a most wonderful, delicious, fragrant, artisanal plate that smells like a million dollars. It makes the rice smell like Chinese New Year whichever day of the year it is, and it makes one feel like gobbling the whole plate of rice down immediately.
The gold leaf is merely for decoration, although I can totally understand why frying a plate of fried rice equates to a plate of millionnaire’s fried rice. The amount of crabmeat (which is expensive) added into the dish is worth at least double the price of any normal plate of fried rice, but it adds so much flavour and texture to the rice it’s almost priceless.
The next time I order fried rice in restaurants, I am going to try ordering a plate of crabmeat fried rice as well, just to see if the taste matches up. What I can be sure of though, is that no plate of crabmeat fried rice out there would have the same amount of crabmeat in the rice as I have in mine. And that gold leaf on top of it too.
- Oil: 2 tbsp + 1 tbsp
- Onion: 1/2, finely chopped
- Rice: 3 cups, cooked and left overnight in fridge
- Ground white pepper: 1/2 tsp
- Salt: 1/2 tsp
- Fish sauce: 1 tbsp
- Egg: 2, lightly beaten
- Crabmeat: 2 cups, cooked and shredded
- Coriander: 1 stalk, finely chopped
- Gold leaf: 2 leaves, to garnish
- Heat 2 tbsp oil in wok. Saute onions till translucent.
- Stir in rice, white pepper and salt.
- Add in fish sauce to combine.
- Push rice to one side of wok. Add in 1 tbsp oil.
- Add in egg to cook, stirring to break it up. Once cooked, stir into rice.
- Stir in crabmeat and cook till heated through.
- Garnish with coriander and gold leaf to serve.
This recipe was kindly adapted from the Asian Rice Dishes recipe book, written by Lee Geok Boi.