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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
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Chicken Nilagang with Asparagus Recipe

 


Carmina got tired eating asparagus steamed up. Carmina gave Manang V some asparagus to cook for our dinner.

Manang V's daily menu was suppose to be Chicken Tinola and replace the asparagus for chayote. Manang V got worried that her boss might complained.

Manang V decided to change the menu to a new dish to Chicken Nilagang with Asparagus.

Chicken Nilagang with Asparagus

Ingredients:
  • 1/2 Kilo - Chicken
  • 1 - Onion (quartered)
  • 2 - Pieces Garlic (chopped)
  • 2 - Potato (quartered)
  • 12 - Pieces Asparagus (sliced 2 inches)
  • 1 - Tsp Peppercorns
  • 4 - Tbsp. Patis (fish sauce)
  • 4 - Cup water or chicken stock
  • 1 – Chicken cube
  • Small amount cooking oil
  • Medium Pot

Cooking Instructions:

Step 1:

  • In a medium pot add small amount cooking oil in medium heat
  • Add onion, garlic, asparagus and fish sauce to sauté
  • Add chicken and peppercorn
  • Add four 4 cup of water or chicken stock
  • Add potato 
  • Let it cook for one hour in low heat.
  • Ready to serve while hot in a serving bowl.


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