I realize you may be tired of hearing me crab, but it's my life ...
I ain't gonna live forever
I just want to live while I'm alive
(It's my life)
My heart is like an open highway
Like Frankie said
I did it my way
I just wanna live while I'm alive
It's my life
This morning the media advised that for the first time since May 2013, the President had a 50% approval rating. I count myself among the 47% who disapprove of the way the President handles damn near everything. I should tell you that the last time I approved of any president was August 16, 1998, the day before Bill Clinton admitted to inappropriate behavior with Monica Lewinsky.
What I wanted from the Chinese take-out was egg drop soup, no wontons. Bonus was an order of shrimp toast. No fried rice, because, well that's what I cooked. Unfortunately I can't eat the fried rice (or almost anything I cook), as most solid foods get stuck and cause me real pain.
The idea for the crab fried rice came from a meal we enjoyed at Bonefish Grill several weeks ago. Robert ordered their crab fried rice as a side dish, which I tasted. We both agreed the fried rice was awesome, and I resolved to recreate it at home. I researched the actual recipe online, which gave me a general idea of what was in there. Then I went through my collection of fried rice recipes (not kidding) and put together two recipes, and here it is:
1 large container leftover white rice (from Chinese takeout; chill in refrigerator overnight)3 tablespoons canola oil
1 scallion, thinly sliced on the diagonal
1 very large clove of garlic, thinly sliced
1 egg, whisked
6 - 8 oz. lump crabmeat
1/3 cup each color (red, yellow, green) bell peppers, chopped
2/3 cup frozen peas and carrots (carrots are cut square)
2 tablespoons dark soy sauce
1 teaspoon sesame oil
In a nonstick wok, heat 1 tablespoon of the oil. Add the beaten egg and spread thinly across the bottom and up the sides. Cook for a minute until the egg is set. Remove the cooked egg to a cutting board or plate, and use kitchen scissors to cut it into small pieces.
Add 2 tablespoons of the oil to the wok. Add the scallions, garlic, bell peppers, peas and carrots. Stir fry for about 2 minutes until the scallion and garlic are aromatic, and the peas and carrots are mostly defrosted.
The rice should be at room temperature. I put the rice in a 1 gallon plastic storage bag before refrigerating it, and I use my hands to break up any clumps. Pour the rice into the wok, and stir fry for a minute. Add the dark soy sauce and the sesame oil, and stir fry constantly until the rice starts to take on color. Finally add the crab meat and the cooked egg and stir fry just to let the crab warm through.
This fried rice is delicious without the crab meat. Next time I make Chinese roast pork, I am going to save some to throw into this rice. Or substitute shrimp or chicken or snow crab meat. I was also thinking of adding 1/3 cup frozen corn kernels. Variations are endless.