Crab Fried Rice with Carolina Gold Rice and Red Kuri Squash
- Total time
- 45 min
- Serves
- 4-6
Ingredients
- 6 cups water
- 2 bay leaves
- A couple pinches of salt
- A few cracks of pepper
- 1 cup Anson Mills Carolina Gold Rice
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter
- 8 ounces high quality lump crab (I used flash frozen)
- 1/2 Red Kuri Squash, medium dice, tender skin left on
- 1 poblano pepper, small dice
- 1 shallot, sliced thin
- 3 garlic cloves, sliced thin
- 2-3 tablespoons preserved lemon, small dice
- Cooked Carolina Gold Rice (from recipe above)
- Chopped herbs of your choosing
- Salt and pepper, to taste
Steps
- 1
Preheat oven to 300 degrees F.
- 2
Season 6 cups of water with bay leaves, salt and pepper. Bring to a boil, reduce to a simmer, then add the rice. Let cook in the simmering water for about 8 minutes, or until al dente.
- 3
Drain the rice in a fine mesh sieve, spread out evenly on a silpat or parchment lined sheet tray, add chunks of butter throughout, and dry out in the oven for about 10 minutes. Stir occasionally.
- 4
In a large sauté pan over medium-high heat, melt the butter until bubbling, add the crab meat and cook until it is starting to brown. Be careful not to over cook (just looking for some nice color on one side), remove the crab with a slotted spoon and set aside.
- 5
Add the squash to the pan with the residual butter and sauté until caramelized and tender.
- 6
To the squash, add in the poblano, shallot, garlic and preserved lemon. Continue to sauté until aromatic.
- 7
Next add the cooked rice to the sauté pan, and sauté until thoroughly combined with the vegetable mixture.
- 8
Fold back in the caramelized crab with the chopped herbs.
- 9
For serving: distribute the fried rice into your favorite serving bowls. Generously garnish with fresh herbs.
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