Andrew McConnell: Fried rice


You'll need

200 gm (1 cup) short grain rice, rinsed 2 tbsp vegetable oil 2 spring onions, thinly sliced widthways 1 garlic clove, finely chopped 1 egg and 1 eggwhite lightly beaten together 2 tbsp light soy sauce 1 tbsp finely chopped pickled mustard greens (see note) Pinch caster sugar 150 gm picked cooked spanner crab meat To serve: spring onions and dried chilli flakes

Method

  • 01
  • Place rice in a saucepan, cover by 1cm with water, bring to the simmer over medium-high heat, stirring occasionally, then reduce heat to low, cover and cook until just tender (10-12 minutes). Remove from heat, cover with a tea towel and stand for 5 minutes.
  • 02
  • Heat oil in a large non-stick frying pan over medium-high heat, add spring onion and garlic and stir until aromatic and the garlic is just cooked (2 minutes). Add egg and eggwhite and swirl around pan as if making a crêpe. Scatter rice over egg and mix with a wooden spoon, breaking up egg. Add soy sauce, pickled mustard greens and sugar and stir continuously until rice is coated with soy sauce and egg (2-3 minutes). Add crab, remove from heat, fold crab through rice, then serve hot with spring onion and chilli to the side.
Note Pickled mustard greens are available from Asian grocers.

This recipe is from the April 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool