This is my version of fast food! I had the pleasure of sharing this recipe during a cooking demo on KTLA.
Thanks to my meal prep habits, I typically have these ingredients in my refrigerator. You can use fresh or frozen crab for this dish, but know that it also works great with cooked salmon, chopped clams, squid and shrimp. Don’t overthink this recipe; use your intuition and taste buds to create this simple rice dish.
Make 4 servings
2 ½ cups cooked, brown rice
1 cup prepared crab
2 whole eggs, scrambled
1 garlic clove, chopped
½ red onion, chopped
1 tablespoons ground cumin
2 tablespoons of fresh ginger
1 large carrot, diced finely
¼ cup green onion, tops only
¼ cup cilantro leaves (save some for garnish)
1 tablespoon toasted sesame seed oil
In a large skillet or wok over medium heat add enough avocado oil to cover the bottom. Add the carrot, ginger, garlic and cumin and sauté for about two minutes or until the ginger is fragrant.
Add the scrambled eggs and cook for 30 seconds before adding the brown rice, green onion, cilantro, crab and a several dashes of soy sauce (about 4 tablespoons). Toss the ingredients together. At this point the rice should have a nice brown color from the soy sauce. Grab a spoon and taste the dish. Adjust the seasoning as needed and finish the dish with the toasted sesame seed oil.