Cantonese-Style Crab Fried Rice | Mini Fried Rice Class

Preparing the Crabs: Wash the crabs thoroughly to clean them. Place them in a steamer and steam over high heat for 15-20 minutes.

Preparing the Fried Rice: Once one crab is steamed, carefully remove the meat from it for frying the rice. (Note: Be cautious to avoid hurting yourself. Alternatively, you can use frozen crab meat from the seafood market.) Heat a wok over medium heat, drizzle in the cooking oil, add the eggs, and stir until cooked with no more liquid remaining. Add the crab meat and minced ginger, quickly stirring to mix well. Drizzle in the Shaoxing cooking wine, tossing several times, followed by the rice vinegar, ham, and brown rice. Turn the heat to high, stirring quickly to mix well. Continue by adding the oyster sauce, light soy sauce, sugar, and green onion; stir-fry quickly a couple of times and set aside.

Preparing for Steaming: Line the bamboo steamer with a lotus leaf to infuse the rice with the leaf’s aroma and reduce any gamey smell. Evenly spread the fried rice on the lotus leaf. Take the other steamed crab, cut it in half, and place it bottom down on top of the rice.

Preparing the Sauce: In a medium bowl, combine the minced garlic, facing heaven pepper (or white pepper), minced green onion, rice wine, and cornstarch mixture. Mix thoroughly. Pour the sauce mixture over the crab, ensuring not to add too much sauce—a small amount will suffice.

Steaming: Place the steamer over high heat and steam for an additional 15-20 minutes.

Garnishing and Serving: Once done steaming, top the dish with shredded green onion and red pepper. Serve hot and enjoy.