Crab Fried Rice with Pineapple
This simple, yet impressive recipe is from Hank Shaw's band new book, Hook, Line and Supper! Hank is a 5X cookbook author, a dear friend, and is an experienced forager, fisher, and hunter. He runs the James Beard Award–winning website Hunter Angler Gardener Cook.
Ingredients
- 3 tablespoons peanut oil lard, or other vegetable oil, divided
- 2 to 3 eggs lightly beaten
- 3 to 4 green onions chopped
- 1 tablespoon minced fresh ginger
- 1 clove garlic minced
- 1 tablespoon minced lemongrass optional
- 3 to 5 dried hot chiles broken up and partially seeded
- 1/2 pound crabmeat
- 1/2 pound pineapple cut into chunks
- 3 cups cooked cooled rice
- 2 to 3 tablespoons fish sauce or soy sauce
- 1/3 cup chopped cilantro
Instructions
- Heat 1 tablespoon of the peanut oil in a wok or large non-stick sauté pan over high heat. Use your hottest burner, too. The second the oil begins to smoke, pour in the beaten eggs and swirl them around in the pan to coat it in a thin layer. Let this cook for a couple seconds, then use a spatula or wooden spoon to break it up into pieces. Tip it out of the pan and into a bowl. Set aside.
- Wipe the inside of the wok with a paper towel and add the remaining peanut oil. Let this heat up for a minute or so, and the moment it smokes, add the chopped green onions, ginger, garlic, lemongrass, and chiles and stir-fry for 30 seconds to 1 minute over high heat.
- Add the rice, crabmeat, pineapple, cooked eggs, and fish sauce and stir-fry for 2 minutes. Now let the mixture cook undisturbed for 1 minute; this gives it a little color. Toss well and repeat the process for 1 more minute. Turn off the heat and mix in the cilantro.
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