This is a surprisingly easy recipe from Chrissy’s Teigen’s ‘Hungry For More’ book, courtesy of her mom Pepper Thai! I would like to increase the amount of onions, eggs and tomatoes next time.
Ingredients
- 1 2/3 cups raw jasmine rice, or 4 1/2 leftover cooked rice
- 1/4 cup peanut or vegetable oil
- 1 large onion, slice
- 2 scallions, cut into 1-inch lengths, plus thinly sliced scallion greens for garnish
- 6 cloves garlic, minced
- 3 eggs, lightly beaten
- 1/4 cup soy sauce
- 1 large beefsteak tomato, seeded (cut into quarters through the core and scoop out all the jelly) and cut into wedges
- 1 (8-ounce) container lump crabmeat (1 1/2 cups), drained
- Salt and ground white pepper
- Chili oil, for drizzling (not optional!)
- Fresh cilantro, for garnish (optional)
Directions
- In a large wok, heat oil over medium-high heat until simmering but not smoking. Add the onion and cook until just soft, 3-4 minutes
- Add the scallions and garlic and cook, stirring for 1 minute.
- Add the eggs, letting them sit and cook for 20 seconds until partially set, then add the rice and then the soy sauce, mixing everything together and breaking up the eggs as you do. Cook, stirring, until the rice is hot.
- Add the tomato and crab and cook until warmed through, 1-2 minutes.
- Season to taste with salt and white pepper.
- Drizzle with chili oil to taste and garnish with scallion greens and cilantro.