Dietitian

Crab Fried Rice Re-Made

By October 14, 2017 No Comments

Today I have a recipe I highly, highly recommend making a regular part of your dinner rotation. Thanks to my modifications, this dish supplies a full dose of veggies, no side dish necessary. Which is my favorite kind of meal – the one dish kind!  I would NOT recommend using canned crab for this recipe. You can either splurge and buy the big container of crab (just portion out the excess into small baggies and freeze for future use – you’ll use it up in no time; this dish is awesome!), or, if you have a seafood counter at your grocery store, just ask them if they can provide you with 2-3 oz for the actual recipe (if they make crab cakes in-store, it should be very easy for them to just use that to measure out for you!).

Crab Fried Rice with Jalapeño Aioli

2-4 servings, depending on how hungry you/your spouse is 🙂

1 cup sushi rice (best if you soak in cold water overnight)

½-1 fresh head of cauliflower, processed into “rice” or riced on a cheese grater

½ – 1 small bell pepper, finely diced

1 small onion, diced

1-2 tsp minced garlic

1 Tbsp pickled jalapeño, finely diced

1-2 Tbsp Oil

3-4 eggs

3-4 oz crab (NOT canned)

1-2 tsp rice wine or sake (optional)

 

Jalapeño Aioli

1 jalapeño (we remove all the seeds; toddler doesn’t love spicy!)

1-2 handfuls of fresh baby spinach

1/3 cup mayonnaise

squeeze of lime juice

1 tsp fish sauce

water to thin as needed/desired

cilantro (optional)

 

At least 2 hours and up to 24 hours ahead, rinse the rice several times in cold water and cover with water in a large bowl. Let soak for at least two hours and up to 24. I have forgotten to do this multiple times and the dish will still work, BUT the rice definitely isn’t as sticky in the final product if this soaking isn’t done.

Bring a few inches of water to a boil in a large pot. Drain the rice in a fine-mesh strainer or colander, and place over the boiling water. Don’t let the rice actually touch the water. Cover and let steam for 15 minutes. Uncover and flip the rice a few times with a wooden spoon, then cover again and continue to steam for another 10+ minutes, or until rice is translucent, glossy, and not crunchy. If it’s still a bit firm, flip the rice again and continue to steam for another 5-10 minutes. If you skip/forget the soaking step, it definitely takes longer to cook.

While the rice cooks,  heat a large skillet over high heat. Add the oil and heat until shimmering, then add the onion, garlic, and pickled jalapenos. Season with salt, then cook, stirring, until onion begins to soften.

Add the bell pepper and cauliflower rice. Cook for a minute or two. Push the veggies and such to one side and add the beaten eggs. Cook, stirring occasionally, until the egg reaches a soft scramble, then add the sticky rice, crab meat, salt, and pepper. Drizzle the rice wine evenly around the edges of the pan, if desired, and stir vigorously until everything is well-combined, then turn the heat down to its lowest setting and cover while you make the aioli.

For the aioli: Combine the mayonnaise, jalapeño, spinach, lime juice, and fish sauce in a blender and blend until smooth. Add water as desired to thin. Then, either swirl some of the aioli onto each plate or bowl, or serve the fried rice and drizzle the aioli on top. Consume.

Most recipes can be modified to meet allergy needs, as well as improve nutrition profile. Re-doing recipes is one of my favorite things to do with clients so that you can keep your favorites without compromising your nutrition!

Aubrey Phelps, MS RDN LDN

Dietitian

Author Dietitian

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