Fried Rice with a Thick Crab Sauce

Fried Rice with a Thick Crab Sauce

An extravagant fried rice with crab meat. (You can use imitation crab meat)

Ingredients: 4 servings

1/2 block
Cooked white rice
4 serving bowls
Vegetable oil
1 tablespoon
Sesame oil
1 tablespoon
Salt and pepper
a small amount
Soy sauce
1 tablespoon
Green onion
3 to 4 stalks
600 ml
●Chinese chicken stock granules
2 tablespoons
Crab meat (or imitation crab meat)
100 g (to taste)
Katakuriko slurry
as needed


1. Put the ● ingredients into a pot and bring it to a boil. Then add the crab meat. Skim off any scum that rises to the surface. Add the katakuriko slurry to thicken the sauce.
2. Finely chop the kamaboko and the green onion.
3. Put some oil in a heated frying pan. Add the beaten egg and scramble until half-cooked. Remove from the pan.
4. Put some sesame oil in the same frying pan and heat the kamaboko and then the rice, in that order. Season with salt and pepper and then drizzle in the soy sauce.
5. Add the egg from Step 3 and cook as you break it apart. Add the green onion. Arrange on a dish and pour on the thickened crab sauce from Step 1 to finish.

Story Behind this Recipe

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day.