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Ingredientes
- 3 c. cool cooked long-grain rice grains separated with fingers
- 2 Tbsp. vegetable oil
- 4 x egg yolks lightly beaten
- 1/2 tsp chopped garlic
- 1/4 lb uncooked medium shrimp shelled, deveined, and cut into 1/2" pcs
- 1/4 lb cooked crabmeat flaked
- 2 x green onions trimmed, and cut into 2" lengths, and shredded
- 2 Tbsp. water
- 1/2 tsp salt
- 1/8 tsp freshly-grnd white pepper Cooked crabmeat from 2 leg segments
- 1 x cooked lobster tail meat removed, and cut into bite-sized pcs
- 2 tsp flying fish roe caviar (tapico)
Direcciones
- Heat a wok over medium heat till warm. Add in 1 Tbsp. of the oil and swirl to coat the sides. Reduce the heat to low, add in the rice and egg yolks. Cook, stirring continuously, till each grain of rice is coated with the yolks and golden brown in color, about 2 min.
- Increase the heat to high, make a well in the center of the rice to expose the bottom of the wok and add in 1 Tbsp. of the oil. Drop the garlic and shrimp into the well, stirring constantly till the shrimp turn pink, 1 to 1 1/2 min.
- Mix the shrimp and rice together. Add in the flaked crab meat, 1 of the green onions, water, salt and pepper. Cook, stirring, till heated through, 1 to 2 min. Scoop the rice onto a serving platter, garnish with the remaining green onion and the crab leg meat, lobster and roe, if using.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 71 | 26% |
| Total Fat 7.99g | 10% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 68mg | 23% |
| Sodium 430mg | 18% |
| Potassium 221mg | 6% |
| Total Carbs 34.27g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.23g | 0% |
| Protein 14.91g | 24% |
