Delicate flakes of crab meat tossed through lightly seasoned fried rice.
2 tbsp vegetable oil
150g diced onion
2 eggs, beaten
145g can crab meat, drained
250g packet cooked basmati rice
1 tbsp oyster sauce
Pinch of salt
3 spring onions, finely chopped
Drizzle of sesame oil
- Place a nonstick wok over a medium-high heat, add the vegetable oil and fry the onion for 1-2 minutes, then add the beaten egg and stir gently, allowing the egg to set. As soon as the egg is cooked, add the crab meat and cook for a further 1 minute.
- Add the rice and combine well, then add the oyster sauce, salt and half the spring onions. Once the rice is piping hot, transfer to a serving plate, drizzle with sesame oil and sprinkle with the remaining spring onions.
Now buy the book
Our recipes are from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). To order a copy for £13.60 until 13 February, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.