Serves 2-4.
Ingredients:
5 oz. cooked white crabmeat without shell
¼ onion, peeled
2 scallions
3 medium eggs
salt & pepper
4 Tbsp. sunflower or vegetable oil
3½ oz. ground beef
2½ C. cooked sushi rice
Directions:
Sauce:
Slice the garlic and ginger, add to soy sauce. Put in a clean jar with a tight-fit lid and refrigerate.
Loosen the crabmeat flakes, making sure there are no large chunks. Finely chop the onion and scallions. Lightly beat eggs in a bowl and season with salt and pepper.
Put a wok over high heat and add 2 Tbsp. oil. Pour in the egg mixture and fry quickly, stirring gently as it cooks. When lightly cooked, put into a bowl and set aside. Add a little more oil in the wok, add beef, and add onions once the beef is browned.
Add rice and toss all ingredients in the wok, adding oil minimally as needed. Pour 3 Tbsp. of garlic and ginger soy sauce around the rim and toss, mixing the sauce evenly and making sure the rice doesn't stick. Toss for 7-8 minutes, adding crabmeat and cooked eggs and season to taste with salt and pepper. Toss the ingredients again to heat the crabmeat. Turn heat off and add scallions, mixing thoroughly before serving piping hot.
