Name: Andrew McConnell’s fried rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 200 gm short grain rice, rinsed (1 cup); 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

Andrew McConnell’s fried rice

Australian Gourmet Traveller recipe for fried rice from Andrew McConnell, Golden Fields

Serves 4

Prep

10M

Cook

30M

Total

40M

“Fried rice with crab and eggwhite is one of those dishes I cook at home a lot. I love this sort of comfort food, especially when it’s elevated with such a luxury as freshly picked crab meat.”

Ingredients

200 gm short grain rice, rinsed (1 cup)

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

Main

1.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.

2.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.