ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Bai Cha Kdam
Crab Fried Rice
A flavorful Cambodian fried rice dish featuring fresh crab meat, fragrant jasmine rice, and a medley of vegetables, seasoned with a savory sauce.
ð§ ææ
- 3 cups Jasmine rice(cooked and chilled)
- 250 g Fresh crab meat(cooked and picked)
- 2 large Eggs(lightly beaten)
- 3 cloves Garlic(minced)
- 1 medium Shallots(finely chopped)
- 100 g Green beans(trimmed and chopped)
- 1 medium Carrots(diced)
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 3 tbsp Vegetable oil
- 2 stalks Scallions(chopped, for garnish)
- 4 wedges Lime wedges(for serving)
ðšâð³ äœãæ¹
- 1
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove from wok and set aside.
- 2
Add the remaining 2 tablespoons of vegetable oil to the wok. Add minced garlic and chopped shallots and stir-fry until fragrant, about 30 seconds.
- 3
Add the diced carrots and chopped green beans to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- 4
Add the chilled jasmine rice to the wok. Break up any clumps and stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
- 5
Add the cooked crab meat, scrambled eggs, fish sauce, soy sauce, and sugar to the wok. Stir well to combine and continue to stir-fry for another 2-3 minutes until everything is well incorporated and heated through.
- 6
Serve the crab fried rice hot, garnished with chopped scallions and lime wedges on the side.
ð¡ ããã®ã³ã
- âUsing day-old, chilled rice is key for the best fried rice texture.
- âDon't overcrowd the wok; cook in batches if necessary.
- âAdjust the amount of fish sauce and soy sauce to your preference.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add other vegetables like peas, corn, or bell peppers.
- For a spicier version, add some chopped chili peppers with the garlic.
- Substitute shrimp or chicken for crab meat if desired.