Main Asian

XO crab fried rice

Name: XO crab fried rice recipe
Yield: 4
Cuisine: /asian
Ingredients: 40.00 ml vegetable oil; 1 tsp sesame oil; 1 small onion, halved, thinly sliced; 2 long green shallots, white and green part separated and thinly sliced; 5 garlic cloves, finely chopped; 2 large eggs, whisked; 200g picked crab meat (such as blue swimmer or mud crab); 510g jasmine rice; 145g pea; 60ml xo sauce; 20.00 ml light soy sauce; 2 tsp oyster sauce; 1 Lebanese cucumber, thinly sliced; Coriander sprigs and sliced long red chilli, to serve

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by Khanh Ong

KHANH ONG, MASTERCHEF

Feb 09, 2024

“Fried rice is a staple around any Têt feast. It’s a crowd favourite, it’s simple and it’s kid-friendly. This version is a little bit more for the adults, and pays homage to Cà Mau in Vietnam, the fishing village along the Mekong Delta where my family is from, which is famous for its shellfish.” – Khanh Ong

2 tbs vegetable oil
1 tsp sesame oil
1 small onion, halved, thinly sliced
2 long green shallots, white and green part separated and thinly sliced
5 garlic cloves, finely chopped
2 large eggs, whisked
200g picked crab meat (such as blue swimmer or mud crab)
3 cups (510g) leftover cooked jasmine rice
1 cup (145g) frozen pea and corn mix
1/4 cup (60ml) XO sauce (from Asian grocers or see notes)
1 tbs light soy sauce
2 tsp oyster sauce
1 Lebanese cucumber, thinly sliced
Coriander sprigs and sliced long red chilli, to serve

Method

1.

Heat a wok or large frypan over high heat. Add both the oils, the onion and the white part of the shallot, and stir-fry for 2-3 minutes until onion becomes translucent. Stir through the garlic and push the mixture to one side.
2.

In the cleared space, add the eggs and swirl gently to spread egg across the surface in a thin layer. Leave to cook for 1 minute. Once eggs start to set, use a spatula to scramble the eggs.
3.

Add crab meat and cooked rice and stir-fry for 30 seconds, breaking up any lumps of rice. Add the frozen vegetables and stir-fry for 1 minute. Add green part of shallot and stir-fry until combined.
4.

Add the XO, light soy and oyster sauces and stir-fry until well combined and warmed through. Serve fried rice with cucumber slices, coriander sprigs and chilli.