Ginger-Crab Fried Daikon Rice
Skip take-out and get your carb fix from daikon radish -- really! After you spiralize it, toss in the food processor to "rice" the vegetable. The consistency is so similar, we swear you wont miss the white stuff.
- 1 tablespoon coconut oil
- 1 garlic clove, minced
- 1 (1-inch) piece fresh ginger, peeled and minced
- 1/4 teaspoon red pepper flakes (or more if you like more spice)
- 2 medium daikon radishes, peeled, spiralized, riced and drained
- 2 large eggs, beaten
- 1 tablespoon soy sauce
- 2 - 3 tablespoons fish sauce
- 1 cup jumbo lump crabmeat
- 1/4 cup roughly chopped cashews
- 2 scallions, green parts only, diced
- 1/4 cup fresh cilantro
- Hot sauce or chile oil, for garnish
- Heat the coconut oil in a large skillet over medium heat. When the oil has melted, add the garlic, ginger, and red pepper flakes and cook for 1 minute or until fragrant. Stir in the daikon rice and cook for 2 minutes or until softened.
- Push the rice to the edges of the pan, creating a cavity in the center. Add the eggs to the center and stir continuously to scramble until cooked. Stir the rice back in, combining all the ingredients. Stir in the soy sauce and fish sauce. Fold in the crab and cook for 2 minutes to heat through.
- Remove the pot from the heat and stir in the cashews, scallions, and cilantro. Garnish with the hot sauce or chile oil, if desired.
- Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Photographs by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Per serving: 147 kcal cal., 9 g fat) (1025 mg sodium, 2 g fiber, 3 g sugar, 12 g pro.. Percent Daily Values are based on a 2,000 calorie diet