|Nutritional Guidelines (per serving)|
|Servings: 2 cups (serves 4)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Say "fried rice" and the image that comes to mind is Chinese-style fried rice with small pieces of meat, chopped vegetables, and eggs. In the Philippines, fried rice tends to be simpler. The most popular version, called garlic fried rice, is cooked by sauteing minced garlic until golden then adding the day-old rice and salt. Everything is stir-fried until the rice grains are glistening with the garlic-infused oil. For a richer garlic fried rice, crab paste can be added. The crab paste used to cook this fried rice dish comes from talangka.
The easiest way to enjoy crab paste is to mix it with hot newly-cooked rice. But if you have day-old rice, a few extra steps will yield an even tastier and more aromatic rice dish. Mixing crab paste with aromatics and a little citrus juice like in this recipe gives it added depth of flavor and aroma.
- 1 tsp. garlic (minced)
- 1/4 tsp. ginger (grated)
- 1 tbsp. shallot (finely chopped)
- 1 tbsp. vegetable oil
- 1 tbsp. crab paste
- Splash kalamansi juice (or lemon or lime juice)
- 2 cups white rice (cooked)
- Optional: salt (to taste)
- Optional: scallion (chopped)
- Optional: parsley (chopped)
Saute garlic, ginger and shallots in the vegetable oil for about 3 minutes.
Add the crab paste and the kalamansi juice.
Taste and add salt, as needed.
Mix in cooked rice and stir-fry just until heated through.
Serve hot and enjoy.
You may optionally top the fried rice with chopped greens (scallion or parsley work well), fried shallots, and toasted garlic bits.