Bokum bahb

Bokum bahb

Crab and pork fried rice

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons oil
1 garlic clove, finely grated
1 teaspoon fresh ginger, finely grated
80g crab meat, cooked and flaked
125g pork, cooked and chopped
740g short-grain rice, cooked and still hot
6-8 spring onions, chopped
1 teaspoon salt, or to taste

Method

  1. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the garlic, ginger, crab meat and pork and stir-fry until very hot, then add the rice and continue stir-frying until the rice is fried. Add the spring onion and salt, to taste, and toss well to combine Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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