Chinese Fried Rice Anakake
Plump and juicy crab covered in thick sauce.
20 minutes
488kcal
1.0g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Quickly boil the edible chrysanthemum, drain and finely chop. Cut the hakusai leaf into 2 cm (3/4 in), thin lengths. Beat the egg and set aside.
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Heat some cooking oil in a wok, pour in the egg and quickly fry. While it is still loose, add in the steamed rice and fry while compressing with the bottom of a ladle.
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Once the rice has begun to fry and breaks apart, add in the edible chrysanthemum, pour in (A) and mix well. Next, pour in the soy sauce down the inside wall of the wok and lightly stir.
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Fry the hakusai in some cooking oil and season with sake. Pour in (B) and simmer until the hakusai has completely softened. Next, add in the crab and the liquid starch and stir until thick.
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Pile (3) on a plate, then pile (4) on top and serve.
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