Gold Medal Crab Fried Rice

Recipe Ingredients

3 cups	480g / 16oz	Cold cooked long-grain rice - grains separated
		With fingers
2 tablespoons	30ml	Vegetable oil
4		Egg yolks - lightly beaten
1/2 teaspoon	2.5ml	Minced garlic
1/4 lb	113g / 4oz	Uncooked medium shrimp - shelled, deveined,
		And cut into 1/2" pieces
1/4 lb	113g / 4oz	Cooked crabmeat - flaked
2		Green onions - trimmed, and
		Cut into 2" lengths, and shredded
2 tablespoons	30ml	Water
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
		Optional Ingredients
		Cooked crabmeat from 2 leg segments
1		Cooked lobster tail - meat removed,
		And cut into bite-sized pieces
2 teaspoons	10ml	Flying fish roe caviar (tapico)

Recipe Instructions

Heat a wok over medium heat until hot. Add 1 tablespoon of the oil and swirl to coat the sides. Reduce the heat to low, add the rice and egg yolks. Cook, stirring continuously, until each grain of rice is coated with the yolks and golden in color, about 2 minutes.

Increase the heat to high, make a well in the center of the rice to expose the bottom of the wok and add 1 tablespoon of the oil. Drop the garlic and shrimp into the well, stirring constantly until the shrimp turn pink, 1 to 1 1/2 minutes.

Mix the shrimp and rice together. Add the flaked crab meat, 1 of the green onions, water, salt and pepper. Cook, stirring, until heated through, 1 to 2 minutes. 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.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Rice to the - Occasion) - from the TV FOOD NETWORK CANADA

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