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Cape May Winery & Vineyard  

Sunday Dinner Recipe Vol. 5


April 19th 2020

Looking for a new recipe that makes incredible leftovers?
Try out Chef Mike's Crab Fried Rice!
If you make it spicy, pair with Lighouse Blush or for a more mild rice dish try it with the Cape May Pinot Grigio.

Crab Fried Rice
Feeds about 4

Grocery List:
Crab meat, jumbo lump- 1 pound

Vegetable oil- 1 tbsp
Ginger, small diced- 1 tsp
Onion, small diced- 2 tbsp
Egg, beaten- 2 each
Thai chili or jalapeno, small diced- 1 tsp (or more if like heat)
Cilantro, chopped- 2 tbsp
Scallion, chopped- 2 tbsp
Soy sauce- 1 tbsp
Sesame oil-1 tsp
Salt and pepper- to taste
Jasmine rice- 2 cups (uncooked)

Preparation:
*Rinse rice until water is not very cloudy. Add 2 cups filtered water with rice in a pot with a lid. Bring to boil, turn off heat and keep covered for 20 minutes.
*When finished, fluff
rice with a fork to break it up. Remove from pot and place on a sheet pan.
*Let sit
uncovered for an hour to cool and dry a bit. Cover and save. This can be done ahead of time or the day before.
*Using a thick bottom pan (I use a large aluminum sauté pan) heat pan on medium heat.
*Add oil, sauté ginger, Thai chili and onion until translucent. Be sure there is enough oil in pan. then add eggs and scramble lightly. Pan must be hot, so egg does not stick.
*Add rice and immediately incorporate egg. Mix for a couple minutes to get rice hot.
*Add soy sauce and stir
*Add cilantro, scallions and stir
*Add sesame and taste for salt and pepper
*Add crab and gently toss to get hot. Be careful not to break up crab
Serve!
Note: You can add any other vegetables such as peas, mushrooms, carrots if you like.

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