Total Time
40mins
Prep 10 mins
Cook 30 mins

Excellent fragrant dish. Beautiful with my prawn and mussel curry. I've only ever made it with the white meat from a freshly cooked crab, but it might be OK with tinned white meat. Garnish with sliced cucumber and lime slices to serve, if desired.

Ingredients Nutrition

Directions

  1. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  2. Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook for 5 minutes, until well blended.
  3. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crab meat, green onions, and coriander.
  4. Continue cooking 2 to 5 minutes, until the crab is heated through.