Crab Fried Rice

This is the best fried rice dish I've ever made. Supremely flavorful, but still remains light and balanced. If I ever own a restaurant, I would definitely put this on the menu.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of salted water to a boil. Kill the crab and boil for 6 min per pound. Immediately shock in ice water for the same amount of cooking time.

Step 2

Extract crab meat while reserving the tomalley. Mix a few tbsp of the tomalley into the crab meat.

Step 3

Clean the shell to use as a bowl.

Step 4

Combine fish sauce, black vinegar, garlic, sugar, and msg and set aside.

Step 5

Separate egg yolks from whites and combine with day-old rice. Set whites aside for later.

Step 6

In a wok over high heat, add some oil and scramble egg whites. Add rice and break up the clumps. Add crab meat and toss to combine. Add the sauce mixture and incorporate.

Step 7

Turn off heat and add some thinly sliced scallions. Season with more salt if needed.

Step 8

Plate up in the crab head and enjoy!