INGREDIENTS
1 Box Mind Blown Crab Cakes (2 cakes)
3 Cups cooked and cooled white rice
2 Tablespoons cooking oil of choice
3 green onions, thinly sliced
2 Tablespoons white onion, minced
2 cloves garlic, minced
1/2 Cup shredded carrots
1/2 Cup egg substitute, we used JUST Egg
2 Tablespoons soy sauce or coconut aminos
1 Sesame seed oil
1 teaspoon sugar, optional
Green onions, cilantro, cucumbers and sesame seeds for garnishing - optional
INSTRUCTIONS
1) Remove the box of Mind Blown Crab Cakes to thaw in the fridge over night. The next day, place both cakes into a shallow bowl; mash with a fork to make Crab 'Meat.'
2) Heat oil in a large skillet or large wok over medium high heat. Add green onions, onions, and minced garlic. Saute for 1-2 minutes until fragrant.
3) Add in the shredded carrots. Cook for 1-2 minutes. Push the vegetables to one side of the skillet.
4) Pour the egg substitute into the open space and scramble until just cooked - about 30 seconds. Incorporate the 'eggs' with the vegetables.
5) Add rice, then, gently fold in the crabmeat. Add sesame oil, soy sauce, and sugar (if using). Stir-fry the mixture, ensuring the sauces are evenly distributed. Let the bottom get crispy for 2 minutes. Stir, and repeat a couple of times.
6) Transfer the Mind Blown Crab Fried Rice to a serving dish. Garnish with sliced cucumbers, green onions, cilantro, and sesame seeds. Serve immediately, and enjoy!