Been a crazy couple of days, Mother’s Day didn’t turn out as relaxing as I hope it to be, but a Mother’s life is suppose to be filled with activities and excitement anyway, so no complains here! This week’s schedule is jam packed, with design project deadlines and my little girl’s first grade classes coming to an end, there are field trips, field day games and parties, so I think we are looking at quite a bit of one dish meals. Today I decided to use the canned lump crab meat our lovely neighbor gave me a couple of month ago to make a Thai inspired fried rice meal, it turned out quite lovely, please enjoy!
- 5 cups cooked white rice
- 2 tbsp vegetable oil
- 1/2 cup peas, fresh or frozen
- 1 stalk of green onion, sliced
- 2 cups of mung bean stalks, washed
- 1 small onion, sliced
- 2 clove garlic, minced
- 2 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoon lime juice
- 2 tablespoons Maggi sauce
- 3 teaspoon sugar
- 3 eggs
- 4 ounces or more canned crabmeat
- 1/2 teaspoon pepper
- half of cucumber, sliced and reserved for garnish
- lime, quartered, reserved for garnish
Mix together the fish sauce, soy sauce, lime juice and sugar in a small bowl. Set aside.
Add oil to a large wok or fry pan and heat until it just begins to smoke. Toss in garlic, onion and stir until fragrant. Add peas and cook for about one minute, stirring so it doesn’t burn. Add rice and lightly mix, then add liquid mixture and blend well. Fry for 4-5 minutes, watching that the rice doesn’t burn.
Make a well in the middle of the rice and cracked the 3 eggs into the wok. Wait for about 30 seconds and then cover the eggs with rice. Leave for another 30 seconds and then continue to stir fry until the eggs are cooked and are mixed well with the rice. Toss in bean stalks, add salt and pepper to taste and mix everything well. Remove from heat and gently stir in the crabmeat, garnish with chopped green onions, serve with cucumber and lime slices.