Kani Ankake: Crab Fried Rice | Taste

Name: Kani Ankake: Crab Fried Rice | Taste
Ingredients: 2 tbsp; plus 1 teaspoon toasted sesame oil; 4; eggs, beaten; 2; scallions (about 2 ounces), trimmed and chopped; 4 c; cooked rice, warm, clumps broken up; 2 tbsp; soy sauce; 1 tsp; salt; Pinch ground black pepper; 8 oz; crabmeat (canned is fine, about 1 cup); 1 c; torigara stock (recipe below); 4 oz; iceberg lettuce leaves, cut into bite-size pieces; 1; (1/2 inch) piece ginger, peeled and julienned; 1 tsp; salt; ¼ tsp; ground black pepper; 2 tsp; katakuriko (potato starch) dissolved in 2 tablespoons water; 1 lb; chicken bones (wings and carcass okay too); 12 c

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Servings: 4

Torigara StockKani Ankake

Kani Ankake: Crab Fried Rice | Taste

Servings: 4

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