Crab and Coconut Fried Rice

 

Andrea Nguyen strikes again.  This rice, with a mere 1/4 of a pound of crab, has a delicate and delicious flavor.  Between her and Toni Tipton Martin you could get four recipes worth of food out of a single pound of crab, really enjoying in many different ways.

3 c. of cooked rice

2 Tbsp. virgin coconut oil

1 garlic clove minced

½ c. cooked crab

¼ tsp. black pepper

1 ½ Tbsp.  fish sauce

1 green onion thinly sliced

chopped cilantro

 

In a non-stick skillet or wok, melt 1 Tbsp. of coconut oil.  When it is hot, add garlic, stir and let sauté a minute, then add the crab, black pepper, and fish sauce.  Add the green onion soon thereafter, and then transfer contents to a bowl.

Add the other tablespoon of coconut oil to the pan.  Once melted, add the rice, and stir until the rice is hot.  Add in the crab mixture, stir another minute, toss in the cilantro and serve.