China Pan with Crabs and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g basmati rice
- 1 head Chinese cabbage
- 300 g peas, frozen
- 300 g crabs, or shrimp or prawns, ready to eat
- 1 large onion (s)
- 1 clove garlic
- 4 cm ginger root, fresh
- 4 egg (s)
- soy sauce
- sesame oil
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water according to the instructions on the packet until it is al dente.
- Eight the Chinese cabbage and cut into fine strips. Peel and finely chop onions, garlic and ginger. Thaw peas.
- Stick the eggs in a bowl.
- Put about 2 tablespoons of sesame oil in the wok. When the fat is hot, add the garlic, onions and ginger and sauté for 2 minutes. Add the Chinese cabbage and cook for another 2 minutes. Add rice, prawns and peas and cook for 2 minutes. Mix everything vigorously. Place the clumped eggs in the middle and after a short wait, mix well with the rest. Stir in 4 tablespoon soy sauce, more if necessary. Serve after 2 minutes to keep the vegetables crisp and fresh.
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