Crab Fried Rice by Chef Antonio Ruiz formerly of Hell’s Kitchen
  1. 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.
  2. Dice/mince all your veggies and set aside.
  3. Mix the soy, sambal and rice wine vinegar in a small bowl or measuring cup, set aside
  4. 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.
  5. 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.
  6. Add your onion, celery, and carrot to the hot pan. Make sure to continuously stir to prevent burning or sticking.
  7. Once your veggies start to soften, add your garlic and ginger with another tablespoon of oil.
  8. 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.
  9. 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!
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