Creamy Crab Stick & Egg Rice Bowl
Quick & Easy Crab Stick Rice Bowl
A simple and delicious recipe for Crab Stick Rice Bowl. This dish combines the savory flavor of crab sticks with fluffy scrambled eggs, served over a bed of rice. It’s perfect for a quick lunch or a light dinner when you’re craving something satisfying yet easy to prepare. Enjoy this comforting and flavorful meal with minimal effort!
Main Ingredients- 1 pack imitation crab sticks (about 120-150g)
- A handful of green onions or the white part of leeks, thinly sliced
- 1 large egg
- 1/2 Tbsp cornstarch or potato starch
- 100ml water
Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce (or tuna extract)
- A little cooking oil for sautéing
- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce (or tuna extract)
- A little cooking oil for sautéing
Cooking Instructions
Step 1
First, prepare the imitation crab sticks. Gently shred them lengthwise into bite-sized pieces using your fingers. Avoid shredding them too finely, as this can affect the texture; aim for a pleasant, slightly chunky consistency. Wash and thinly slice the green onions (or the white part of leeks). The sliced onions will add a fragrant and refreshing flavor to the dish.
Step 2
Heat a little cooking oil in a pan over medium-low heat. Add the sliced green onions and sauté them for about 1 minute until they become translucent and fragrant. Be careful not to burn the onions; cooking them until softened brings out their natural sweetness and enhances the overall flavor of the rice bowl.
Step 3
Add the shredded imitation crab sticks to the pan with the sautéed onions and stir-fry briefly. Then, pour in 1 Tbsp of soy sauce and 1/2 Tbsp of fish sauce. Stir well to coat the crab sticks evenly with the sauce. You can adjust the amount of soy sauce and fish sauce to your personal taste. Taste as you go and add more soy sauce if you prefer it saltier, or more fish sauce for extra umami.
Step 4
Now, let’s make the thickening sauce. In a small bowl, combine 100ml of water with 1/2 Tbsp of cornstarch (or potato starch). Whisk thoroughly until the starch is completely dissolved and there are no lumps. This is crucial for a smooth sauce. Pour this starch mixture into the pan with the crab stick mixture. Stir continuously as it cooks; the sauce will thicken quickly into a glossy consistency. If the sauce seems too thick, you can add a little more water to reach your desired consistency.
Step 5
While the sauce is simmering, crack 1 large egg into a separate small bowl. Lightly beat the egg with a fork or chopsticks until the yolk and white are just combined. Avoid over-beating; a gentle mix will result in softer, more delicate curds.
Step 6
Once the thickened sauce begins to bubble, slowly drizzle the beaten egg into the pan, starting from the edges and moving inwards in a circular motion. As the egg begins to set, gently stir it just 2-3 times with chopsticks or a spatula. The goal is to create soft, fluffy egg curds, not to scramble it completely. Turn off the heat as soon as the egg is cooked through but still tender. Overcooking will make the egg tough, so remove it from the heat promptly.
Step 7
Serve a generous portion of hot steamed rice in a bowl. Top it neatly with the warm crab stick and egg mixture. For an extra touch, you can garnish with a sprinkle of shredded seaweed (nori) or sesame seeds. Your delicious and satisfying Crab Stick Rice Bowl is now ready to enjoy! It’s a simple yet incredibly flavorful meal.
