Crab Fried Rice by Chef Antonio Ruiz formerly of Hell’s Kitchen
This step by step recipe makes it easy to get amazing, restaurant-quality food in the comfort of your own home.
| Servings |
- 4 whole Ahi Tuna Steaks
- 4 8oz cans Lump Crab
- 4 cups Rice (cooked and cooled)
- .5 cup Onion (diced)
- .5 cup Celery (diced)
- .5 cup Carrot (diced)
- 1 Tbsp Ginger (minced)
- 2 Tbsp garlic, minced
- .25 cup Soy sauce
- 1 Tbsp Rice Wine Vinegar
- 2 Tbsp Sambal
- .5 cup Sesame (white or Black)
- .125 tsp Salt and pepper to taste
- 2 Tbsp Green Onion for garnish
Ingredients
| |
- Make sure your rice is made the day before or at least 4 hours before you start cooking the dish. The rice needs to be cool or cold to fry the rice properly.
- Dice/mince all your veggies and set aside.
- Mix the soy, sambal and rice wine vinegar in a small bowl or measuring cup, set aside
- Lay your sesame seeds down on a plate and season with salt and pepper generously, place your tuna on to the plate and softly press down, this will coat your tuna with the sesame seeds. Once coated, set aside in the fridge until you are ready to cook. The colder the better with the tuna as well for even doneness.
- If you have a wok, put it on high heat with a touch of oil. If not, put a sauté pan on high heat with a touch of oil in the pan. Once you see the oil shimmer throw a small onion in the oil and make sure it sizzles on contact. We want a hot pan to start.
- Add your onion, celery, and carrot to the hot pan. Make sure to continuously stir to prevent burning or sticking.
- Once your veggies start to soften, add your garlic and ginger with another tablespoon of oil.
- When you smell then garlic, add your rice immediately and continue to stir. Add your soy mixture to season the rice, then the crab to finish the dish. Take off heat and reserve.
- To sear your tuna, get a nonstick pan hot with a touch of oil. Place your tuna in the oil and let sear for 20 seconds per side. You can go longer or shorter depending on your preference, but Chef Ruiz prefers a nice, rare tuna. Place your rice down in good mound on the plate, top with your tuna. Chef Ruiz prefers to top with freshly sliced green onions but feel free to experiment!
Now you can cook just like Chef Antonio Ruiz! This is a great recipe to enjoy for a special at-home date night like Valentine’s Day. Please let us know if you try this recipe and post a picture in comments below or on social media and tag @akronohiomoms.
Chef Antonio Ruiz
More on the famous, Chef Antonio Ruiz’s culinary experience.
I’m always blogging about cooking with your kids for so many reasons – to give kids the skill to cook, for healthier eating, for quality family time, and more.
Chef Ruiz began cooking when he was a small child growing up in San Antonio, Texas. He started competing in cooking competitions when he was 16 and became one of the top 10 teen chefs in all of Texas. When he was 18, he became a personal chef for the San Antonio Spurs. The following year he moved to Maui to work at the Ritz-Carlton with chefs like Morimoto, Charlie Palmer and Michael Mina. A few years later he went back to San Antonio, graduated from the Culinary Institute of America. He also opened his first hotel. At age 22 he ran his first restaurant and became one of the best in the hill country, securing top 3 chefs in New Braunfels two out of three years. Having the honor of working with Chef Gordon Ramsay, he was a finalist on Hell’s Kitchen, season 20 and finished in 6th place.