Abalone Sauce Stone Crab Fried Rice (鮑魚醬石蟹炒飯, Baau1 Jyu4 Zoeng3 Sek6 Haai5 Caau2 Faan6)

This recipe was updated on 26 Aug 2016. The title was changed to incorporate the Cantonese translation for Stone Crab.

My previous recipe: Abalone Sauce Stone Crab Noodles (鮑魚醬蟹炒麵, Baau¹ Jyu⁴ Zoeng³ Haai⁵ Caau² Min⁶), used noodles with stone crab and this recipe is the fried rice version. Abalone sauce is used again as the basis for the sauce in place of the usual oyster sauce that I use in fried rice dishes. Oyster sauce can be substituted in place of abalone sauce if not available.

For me, fried rice dishes usually means leftovers, so this is a rather luxurious version of fried rice using cooked stone crab. The only leftovers in this dish is the rice itself (which is necessary). Regardless, this version of fried rice is tasty and worth the effort to shell the stone crabs to make this dish.

Enjoy!

Ingredients

½ lb.	250 g.	Cooked stone crab meat (石蟹, sek6 haai5)
2	2	Eggs (雞蛋, gai1 daan6), scrambled
1 cup	250 ml.	Leftover cooked rice (飯, faan6)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
2 stalks	2 stalks	Green onions (葱, cung1), cut into ¼-inch (7.5 mm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

Sauce Ingredients

2 Tbs.	30 ml.	Lee Kum Kee brand Abalone Sauce (鮑魚醬, baau1 jyu4 zoeng3) or equivalent
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

Preparation Instructions

1. 

   Lee Kum Kee Brand Abalone Sauce
   (鮑魚醬, baau1 jyu4 zoeng3)

   If using frozen cooked stone crab meat, thaw in a covered container overnight in the refrigerator. Take the crab out of the refrigerator at least one hour before cooking. If using cooked whole crabs, remove the meat from the shells. Approximately four whole cooked stone crabs, about 2 lbs. (1 kg.) total in weight, will yield around ¾ lbs. (375 g.) of meat. Remove any shells remaining in the meat, which can be difficult because the shells break into small pieces easily.
2. Take the leftover rice out of the refrigerator at least one hour before cooking and break up any clumps. Ideally you want to have each cooked rice grain separated. Add the sesame oil and white pepper to the rice. Mix the ingredients together, coating the rice with the sesame oil.
3. Take the eggs out of the refrigerator at least one hour before cooking. Break and scramble the eggs in a bowl.
4. Crush the ginger and garlic in a garlic press and put into a small bowl.
5. Wash and cut the green onions into ¼-inch (7.5 mm.) pieces.
6. Prepare and mix the sauce in a small bowl: add the Lee Kum Kee brand abalone sauce or equivalent, ground white pepper, and sesame oil.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the eggs and scramble them while the wok is heating up. To get fluffy scrambled eggs, use this technique: As the eggs set, remove the pan or wok from the heat while continually scrambling the eggs with a spatula. Once the eggs stop setting off the heat, put the wok back onto the heat until the eggs start setting again. Continue taking the pan or wok on and off the heat as the eggs set until fully scrambled. Transfer the eggs to a bowl when complete.
2. Reheat the wok over high heat before adding oil and then the leftover cooked rice. Stir fry the rice before adding the bowl with the ginger and garlic mixture, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic mixture becomes fragrant. Add the green onions, crab, and scrambled eggs back into the wok, and stir fry all the ingredients together. Add the sauce ingredients to the wok and mix the ingredients together. Put the cooked ingredients into a serving dish and serve immediately.