Aligue Fried Rice

Everyone at home loves seafood and crab is one of the most after crustacean, most specially the ones that are rich with eggs or roe or what we call aligue. Others call aligue as "mustard" or "crab fat" because of it's yellowish color and the terribly rich in cholesterol. There are local grocers and food markets that sells jars or cans of this succulent treat and is readily available all year round. There are a couple of recipes that call for aligue, such as aligue pasta or aligue sauce to be paired off with slices of meat. So incase, there is a craving for aligue, one can easily grab one from the stores.
Having a couple of left over crabs, it was not enough for crab cakes. So I removed the excess roe and crab meat and threw in day old rice and mixed vegetables. So everyone had a chance at home to have a share (specially in the cholesterol). :D
The Ingredients:
2/3 cup cooked aligue and crab meat
4 cups day-old rice
1 tbsp. oil
2 tbsps. minced garlic
3 tbsps. minced white onion plus 1 tbsp. minced white onion
1/2 cup mixed vegetables (corn, carrots and peas; may be replaced with just corn and carrots or with other available combinations)
2 tbsps. oyster sauce mixed with 1-2 tbsps. water
1 scrambled egg, sliced into strips
ground pepper to taste
Cooking Procedure:
In a bowl, flake aligue and crab meat. Set this aside.
In a separate bowl, loosen the day-old rice from clumps. This would allow even distribution of the oyster sauce and other ingredients.
In a wok, dry fry the 1 tbsp. onions until it becomes dark in color and toasted. Set this aside. Pour in the oil and saute garlic and onions. Do not over cook the garlic else ti may become bitter. Add in the crab and saute until heated through. Try not to over heat because the meat may become too dry and tough. Add the rice and mix well.
Pour in the oyster sauce evenly over the rice. Season with ground pepper. Mix well to distribute the sauce evenly. Add in the vegetables and continue to stir until the vegetables are heated through and oyster sauce is evenly distributed.
Once done, transfer in a container and top with the scrambled eggs and toasted onions.
My Notes:
When ever my mom used to make fried rice, she would mix the day old rice with soy sauce or left over adobo sauce.

1 comment:

Heart of Rachel said...

Looks del-ish! This is worth a try.

Dropping by via Entrecard.



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