Skip to main content

Crab Fried Rice Recipe

Carmina had leftover imitation crab used for the  lazy sushi  over the weekend. Having friends over tend to have leftover food best to make something out of it for the following week. Carmina used her leftover white rice and imitation crab to make fried rice. Crab Fried Rice Recipe Ingredients: 3 Cups - Day Old Rice Half Kilo - Imitation Crab or fresh crab  2 - Eggs (beaten season with black pepper) 1 Tbsp. - Oyster Sauce 1 Tbsp. - Kikkoman Lite Soy Sauce Garlic Powder (based on your taste) Cooking Oil Cooking: Use a medium size cooking pot place on the stove top on low heat add the cooking oil and eggs mix it until it becomes scramble egg. Add the rice mix together once rice is separated add the imitation crab mix together. Start adding the oyster sauce, soy sauce and garlic powder. Try the crab rice and see if it based on your taste. Transfer to a serving bowl ready to eat. NOTE: Carmina is not selling or advertising for ingredients to make crab fried rice. Subscribe & follow @ C
Post a Comment

Munggo Recipe


Munggo is a bean family that many Filipino love to eat in our home we eat this every other Friday of the week and it is matched up with piksiw ng bangus. 


Click here to find the Filipino Paksiw Bangus Recipe

In English it is called mung beans.

Munggo Recipe

Ingredients:

  • ½ Cup – Hibi (dried shrimp)
  • 4 Pieces – Tinapa (smoke fish) -shredded, remove bones, head and tail
  • 1 Cup – Munggo 
  • 1 – Cup Leaves of Ampalya or Spinach
  • 2 Tbsp – Patis (fish sauce)
  • 1 – Onion (chopped)
  • 4 – Cloves Garlic (minced)
  • 3 Cups – Pork broth or 2 Knorr Pork Cubes
  • Optional – Chicharon (pork rind) - crushed

Day Before:

Soak munggo overnight in a bowl of one cup munggo with 3 cups of water.

Next Day:

Rinse munggo with cold water to drain it out until water is clear.

Cooking Instructions:

  • Boil munggo in 3 cups of pork broth until it becomes soft
  • In a pot sauté garlic, onion in cooking oil add pork, tinapa and hibi cook for 3 minutes.
  • Add boiled munggo beans, ampalaya leaves season with patis until soft
  • Topping with chicharon

Ready to serve in serving bowl.

 



.
Labels:

Comments

Post a Comment