Try this elegant take on fried rice for an enviable Asian dish.
Place the rice in a stainless steel saucepan and cover with 1 cm cold water. Bring to a simmer over medium–high heat, stirring occasionally, then reduce the heat to low, cover the saucepan and cook until just tender, about 10–12 minutes. Turn the heat off, remove the lid and cover the pan with a tea towel. Let the rice stand for 5 minutes before spreading it out on a tray to cool. At this stage the rice should be cooked and loose. If it seems gluey and wet, discard it and start again.
Heat the oil in a large wok or non-stick frying pan over medium–high heat. Add the spring onion and garlic and cook until the garlic is fragrant. Add the egg mix and swirl it around the pan as if making a crêpe. Scatter the cooled rice over the egg and mix it in with a wooden spoon, breaking up the egg as you do. Add the soy sauce, mustard greens and sugar. Stir the rice continuously until it is coated with soy sauce and egg.
Gently toss the crabmeat through the rice just before serving and finish with the white pepper and sesame seeds.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Tip: Serve with a small bowl of XO sauce on the side.
For more recipes like this, you can buy Andrew McConnell's Supernormal cookbook, or visit his restaurant.
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