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Recipe by olive magazine

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1. Mix together the garlic, ginger, spring onions and red chillis. Heat 2 tbsp oil in a stir-fry pan, then stir-fry the garlic mix. Add the rice to the garlic mix and toss until hot. Stir in the egg, crab and peas and cook for a couple of minutes until heated through.
2. Stir through the basil. Serve sprinkled with extra spring onion, chilli and lime.

Per serving

337 kcalories, protein 18.5g, carbohydrate 28.3g, fat 17.4 g, saturated fat 2.7g, fibre 2.5g, salt 0.73 g

Latest comments and suggestions

• macrobbo

  14 May 2008

  macrobbo rated and commented on this recipe

  

  Made this exactly according to the recipe, and it was easy. OH says " You can make that again" Qick and simple.

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• Girl Flower

  30 May 2008

  Girl Flower rated and commented on this recipe

  

  I also made this sticking to the recipe entirely. Was really simple and quick. Lovely flavours. will be making this again.

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• knickers

  25 July 2008

  knickers commented on this recipe

  very tasty and quick , needs lots of seasoning to give it some quick.

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• Suzie

  27 August 2008

  Suzie rated and commented on this recipe

  

  Absolutely delicious! Very quick, easy, and with bags of flavour. I used tinned crab, which I've never had before, and it wasn't at all fishy, just gave the meal a gorgeous meaty texture. Highly recommended. Oh, and don't forget the lime, it makes a huge difference. I did forget the basil though *doh*

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• HILARY JANE SHOOTER

  06 November 2008

  HILARY JANE SHOOTER rated and commented on this recipe

  

  I have made it twice now with tinned and fresh crab I've also added some prawns my husband was very pleased with it. This would be a perfect recipe for a dinner party as it is so quick to make and the flavours are beautiful and I agree dont forget the lime I didnt add much seasoning as I like to cut down on salt and you have the flavours of the garlic ginger and chillies

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• genadarb

  28 December 2008

  genadarb rated this recipe

  

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• Philippa

  13 February 2009

  Philippa rated and commented on this recipe

  

  Really nice and quick. I didn't have any lime but used lemon and it was fine. I did feel the need to add soy sauce at the end as it was a little bland.

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• PoshPaws

  16 February 2009

  PoshPaws commented on this recipe

  I just don't understand what happened here. I used slightly more crab (tinned) than was suggested and just one chilli (had to feed my 10yr old son). All we could taste was chilli and ginger! It wiped out the crab completely, together with the spring onion and we even couldn't taste the egg! I was thanking my lucky stars I hadn't put two chillis in! I'm wary of trying it again - although I did taste the leftovers once they'd gone cold (oh alright, I ate them, lol) and it tasted a whole lot better. Bizarre!

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• sarahquinn26

  10 June 2009

  sarahquinn26 rated and commented on this recipe

  

  this was a delicious and light dinner on a warm summers evening. loved the citrus flavour and the crab (i used tinned) gave it a meaty texture.

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• Tiny

  30 June 2009

  Tiny rated and commented on this recipe

  

  Bit sceptical about this as I thought it might be bland. Wrong! It was delicate but delicious. All the flavours blended superbly and it was just as delicious cold. Fine with tinned crab (well drained). Have made it twice, the second time I added some dessicated coconut which gave it a slightly Thai slant and I feel enhanced it. As before, lime is essential. Best of all OH doesn't like crab so I have it all to myself and enough for lunch next day cold! Mmmm!

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• Lauren Ricci

  01 September 2009

  Lauren Ricci rated and commented on this recipe

  

  I used fresh crab and doubled up to make for four. Used brown rice and it was very tasty. I added prawns, watercress and corriander. Will add more chilli next time. Finished off with a drizzle of soy sauce and green salad. The whole family loved it.

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• SUGARPUFF

  19 October 2009

  SUGARPUFF rated and commented on this recipe

  

  quite bland despite all the fresh ingredients

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Ingredients

• 2 garlic cloves , sliced
• 1 tbsp grated root ginger
• 4 spring onions , shredded , plus extra to serve
• 2 red chillies , shredded , plus extra to serve
• 2 tbsp oil
• 150g basmati rice , cooked and cooled, or 250g pack of ready steamed basmati
• 1 egg , beaten with 1 tsp sesame oil
• 100g white crabmeat
• 2 handfuls frozen peas , defrosted
• a small handful basil , shredded
• lime cheeks, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 2 garlic cloves , sliced
• 1 tbsp grated root ginger
• 4 spring onions , shredded , plus extra to serve
• 2 red chillies , shredded , plus extra to serve
• 2 tbsp oil
• 150g basmati rice , cooked and cooled, or 250g pack of ready steamed basmati
• 1 egg , beaten with 1 tsp sesame oil
• 100g white crabmeat
• 2 handfuls frozen peas , defrosted
• a small handful basil , shredded
• lime cheeks, to serve

Per serving

337 kcalories, protein 18.5g, carbohydrate 28.3g, fat 17.4 g, saturated fat 2.7g, fibre 2.5g, salt 0.73 g

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