I have been hankering to eat crab fried rice for awhile. A friend had cooked it twice and each time I saw hers, I was absolutely dribbling.

To cook this in the UK is not that easy, more so for me as I have to gather the ingredients and plan like a military execution. I have to take a lot less sugar and carbo for few days before indulging. (A diabetic’s lot) Then I have to cook rice and kept overnight. To order this from any eatery outside would not grant me satisfaction because I have never met anyone who fried crab rice like I do.

I am sharing my recipe, secret and steps by steps here. Have fun.

Note – No measurements are given because if you have ever fried rice before you will know it is up to you, yourself to decide how much ingredients you want to add in. My 2 tubs of white and brown crab meat itself cost me just under £25.00

Note – DO NOT add soy sauce, fish sauce, sesame oil, oyster sauce etc etc. etc DO NOT waste the money you spent on the CRAB meat then kill the taste. No point then. Might as well cook a normal fried rice if you add those!

Note – The ginger is just to give the oil a slight flavour because of the crab and prawns. I removed and binned but if you like you can crisp up the ginger and serve on top but again I just want the taste of crab.

I finally found a very good looking bittergourd with no blemishes. Was so difficult to find good ones nowadays and the shops are very clever or sneaky, depending on how you look at it. They will pair a not so good one with a good one and sometimes they turn the rotten bits to the back and tightly wrapped with cling film on a black tray so you can’t see! It is definitely not like in Malaysia’s market where you can pick and chose.

I decided to fry my bittergourd with yellow bean sauce and added tau-pok because hubby loves them and they taste so good when soaked up with the sauce. I am using sui yuk (Chinese roast pork) that a friend gave me and as hubby don’t eat fat pork he can have the bittergourd, tau-pok and sauce. Settled. We the family have decided this dish is a keeper. Simple easy and taste not too bad.

Note – I am happy to be able to get my favourite yellow beans here in UK. I only buy the whole beans because I prefer to mince myself whenever I need to use. This is so I can control the fineness.