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Crab Fried Rice

ingredients

serves 4
150 g (5 1/2 oz) 2/3 cup long-grain rice
2 tbsp peanut oil
125 g (4 1/2 oz) canned white crabmeat, drained
1 leek, sliced
150 g (5 1/2 oz) 2/3 cup bean sprouts
2 eggs, beaten
1 tbsp light soy sauce
2 tsp lime juice
1 tsp sesame oil
salt
sliced lime, to garnish

method

1. Cook the rice in a saucepan of boiling salted water for 15 minutes. Drain well, rinse under cold running water and drain again thoroughly.

2. Heat the peanut oil in a preheated wok until it is really hot.

3. Add the crabmeat, leek and bean sprouts to the wok and stir-fry for 2 - 3 minutes. Remove the mixture from the wok with a slotted spoon and set aside until required.

4 Add the eggs to the wok and cook, stirring occasionally, for 2 - 3 minutes, until they begin to set.

5. Stir the rice and the crabmeat, leek and bean sprout mixture into the eggs in the wok.

6. Add the soy sauce and lime juice to the mixture in the wok. Cook for 1 minute, stirring to combine, and sprinkle with the sesame oil.

7. Transfer the crab fried rice to a serving dish, garnish with the sliced lime and serve immediately.

To prepare fresh crab, twist off the claws and legs, crack with a heavy knife and pick out the meat with a skewer. Discard the gills and pull out the under shell; discard the stomach sac. Pull the soft meat from the shell. Cut open the body section and prise out the meat with a skewer.

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