Crab Fried Rice

If you’re looking for a showstopping side dish to add to your end of summer barbecue, look no further!

Not only does this dish feature sweet, buttery crab meat, but it is packed with a double dose of heat thanks to TRUFF Original Hot Sauce and Hotter Hot Sauce for a balanced, flavorful infusion of spice.

Make sure you have your sauce handy when you serve this dish, you’ll want to drizzle some on top for an extra kick of heat!

Instructions

Cook the white rice according to the instructions on the packaging.
Once cooked, strain the rice and rinse with cool water.
Transfer the rice to a baking sheet and spread out in an even layer.
Place the rice uncovered in the refrigerator and let rice rest overnight.
Once the rice has rested, remove from the refrigerator and fluff with a fork. Set aside.
To make the sauce, place mirin, oyster sauce, soy sauce, TRUFF Original Hot Sauce, sesame oil, pepper, and turmeric in a bowl, and whisk to combine.
Set aside until ready to make the fried rice.
Heat one tablespoon of oil in a wok or skillet over medium-high heat.
Once hot, add the eggs, and scramble until fluffy and firm.
Remove the eggs from the wok and set aside.
Add the remaining three tablespoons of oil to the skillet, and once hot, add the onion and carrots.
Stir for about two minutes until the veggies are tender-crisp.
Add the peas and rice, stir to combine, and spread out in an even layer.
Fry the rice for about two minutes or until the bottom has become crispy.
Add the sauce and stir until the rice is evenly coated.
Stir fry for another minute.
Divide the fried rice between plates and sprinkle with scallions and sesame seeds.
Before serving, drizzle each plate with TRUFF Hotter Hot Sauce.