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Everyday Harumi
by Harumi Kurihara
Fried rice can be enjoyed all year round, I even cook it outdoors when we have a barbecue with friends and family. I tike to add soy sauce flavored with garlic and ginger because I think it works well with the crabmeat and as I usually have some of the sauce ready-made in the fridge. If you have the time to make the sauce 2 weeks in advance it makes this recipe quicker and easier and also improves its flavor. The real trick of making good fried rice is to remember to keep tossing the ingredients in the wok to make sure that everything is well mixed and that the end result is light and free from lumps.
Serves 2 to 4


    • 5 oz cooked white crabmeat, without shell
    • 1/4 onion, peeled
    • 2 scallions
    • 3 medium eggs
    • salt and pepper, to season
    • 4 tablespoons sunflower or vegetable oil, for frying
    • 3½ oz ground beef
    • 2 2/3 cups cooked Japanese sushi rice

    For The Garlic And Ginger Soy Sauce:
    • 6 to 9 fat cloves garlic
    • 1½ oz fresh ginger
    • 1 2/3 cups soy sauce


1. To make the garlic and ginger soy sauce: Slice the garlic and the ginger, add them to the soy sauce, put in a clean jar with a tight-fitting lid, and refrigerate.

2. Loosen the crabmeat flakes, making sure there are no large chunks.

3. Finely chop the onion and scallions.

4. Lightly beat the eggs in a bowl and season with salt and pepper.

5. Put a wok over high heat and add 2 tablespoons of oil. Pour in the egg mixture and fry quickly, stirring gently as it is cooking. When lightly cooked, put into a bowl and set aside.

6. Put a little more oil in the wok, add the beef, and cook, adding the onion (though not the scallion), once the beef has browned.

7. Add the rice and toss the ingredients together in the wok, adding a little more oil if necessary, until all the oil is used. Pour 3 tablespoons of the garlic and ginger soy sauce around the rim of the pan and toss all the ingredients together, ensuring that the sauce is evenly mixed in and that the rice doesn't stick.

8. Continue to toss for around 7-8 minutes, then add the crabmeat and cooked eggs, season to taste with salt and pepper, and toss the ingredients again for a further couple of minutes to heat the crabmeat through. Turn the heat off and add the scallion. Mix in thoroughly and serve piping hot.

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