Surf and Turf Fried Rice

Want to kick things up a little bit? Then this dish is for you. Last night’s dinner was based on Thai crab fried rice, but I wanted more than the delicious dish I can get at any number of Thai restaurants in the area. So I mashed up a simple beef stir fry with crab fried rice to create Surf and Turf fried rice. This way I incorporated vegetables into the meal, paired the richness of the crab with some beef, and created something new (I think). This dish is a great shareable since it definitely makes enough for two… or you could just enjoy leftovers next day! So now that I have your attention, let’s get it done!

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Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 2

Ingredients

8 oz lump crab meat
4 - 6 oz thin sliced beef, cut into strips
2 cups rice, uncooked or 4 cups rice, cooked
4 tbsp peanut oil plus 1 tbsp divided
2 eggs, lightly beaten
½ cup onion, sliced radially (approximately ½ small/medium onion)
½ cup celery, sliced diagonally (approximately 1 large stalk of celery)
½ cup carrot, julienned (approximately 1 large carrot)
½ cup brussel sprouts, shaved (approximately 2 brussel sprouts)
1 tbsp fish sauce
1 tbsp seasoning sauce or light soy sauce
2 tsp white pepper
1 tbsp garlic, minced
1 tbsp, pickled ginger, minced
3 - 4 green onions, thinly sliced, divided
1 tbsp Thai basil, chiffonade plus 4 -5 smaller leaves for garnish
1 serrano chili, diced (optional) plus 1 sliced thinly for adding at the table if desired
1 tbsp cilantro, diced plus a few whole leaves for garnish (optional but strongly suggested)
lime wedges (optional)

Instructions

Cook the rice per the directions and set aside to slightly cool.
In a large wok or skillet over medium high heat, add 4 tablespoons of peanut oil.
When shimmering, add ginger and stir fry for 30 seconds.
Add garlic to the ginger and stir fry for 30 seconds.
Increase heat to high/medium high and add the rice.
Stir fry for 2 minutes to incorporate the garlic/ginger and coat the rice with the flavored oil.
Add diced serrano chili and stir fry for 1 minute.
Spread the rice across the wok and add the eggs across the rice.
Stir fry the eggs and rice for 1 minute until the egg cooks and is incorporated throughout the rice.
Reduce heat to medium/medium high and monitor.
In a smaller wok or skillet over high/medium high heat, add tablespoon of peanut oil.
When shimmering, add the beef and stir fry until no longer pink, approximately 2 minutes.
Add seasoning sauce or soy sauce and stir fry to coat.
Add carrots and celery, stir fry for 1 minute.
Add onion and stir fry for 1 minute.
Increase the heat for the larger wok to high/medium high.
Add the crab to the center of the rice and do not stir to incorporate.
Add the stir fried vegetables and beef over the crab to warm it before combining.
Add the shaved brussel sprouts over the stir fry.
Sprinkle the white pepper over the rice/crab/stir fry combination.
Spread the basil chiffonade, half the green onions and diced cilantro over top.
Stir with a lifting motion to gently combine the ingredients to avoid breaking up the lump crab, approximately 1 minute.
Remove to a platter and garnish with green onions, basil, cilantro, serrano and lime as desired when serving.

Notes

I used cargo rice, but I think any rice would work.

Cook the rice per the directions and set aside to slightly cool. In a large wok or skillet over medium high heat, add 4 tablespoons of peanut oil. When shimmering, add ginger and stir fry for 30 seconds. Add garlic to the ginger and stir fry for 30 seconds.

Increase heat to high/medium high and add the rice. Stir fry for 2 minutes to incorporate the garlic/ginger and coat the rice with the flavored oil.

Add diced serrano chili and stir fry for 1 minute. Spread the rice across the wok and add the eggs across the rice. Stir fry the eggs and rice for 1 minute until the egg cooks and is incorporated throughout the rice.

Reduce heat to medium/medium high and monitor. In a smaller wok or skillet over high/medium high heat, add tablespoon of peanut oil.

When shimmering, add the beef and stir fry until no longer pink, approximately 2 minutes. Add seasoning sauce or soy sauce and stir fry to coat. Add carrots and celery, stir fry for 1 minute. Add onion and stir fry for 1 minute.

Increase the heat for the larger wok to high/medium high. Add the crab to the center of the rice and do not stir to incorporate.

Add the stir fried vegetables and beef over the crab to warm it before combining. Add the shaved brussel sprouts over the stir fry.

Sprinkle the white pepper over the rice/crab/stir fry combination. Spread the basil chiffonade, half the green onions and diced cilantro over top. Stir with a lifting motion to gently combine the ingredients to avoid breaking up the lump crab, approximately 1 minute. Remove to a platter and garnish with green onions, basil, cilantro, serrano and lime as desired when serving.