13 Ingredients
  • 2 cups cooked jasmine rice (12 ounces; 350g) (see note above)
  • 1 1/2 tablespoons (20ml) vegetable or canola oil, divided
  • 1 to 3 Thai bird chilies (according to your heat tolerance), finely sliced, plus more for serving
  • 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
  • 1 large egg
  • Kosher salt
  • 4 ounces (115g) picked cooked crabmeat
  • 2 scallions, thinly sliced (1 ounce; 30g)
  • 2 teaspoons (10ml) Asian fish sauce, plus more for serving
  • Ground white pepper
  • 1/4 cup (60ml) minced fresh cilantro leaves
  • 1 Japanese cucumber, thinly sliced, for serving
  • 1 lime, cut into 4 wedges, for serving
Nutrition
410
21% daily value
2 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

22% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 4

Carbs

17% 51

Carbs (net)

- 47

Fiber

19% 5

Sugars

- 4

Sugars, added

- 0

Protein

40% 20

Cholesterol

49% 148

Sodium

35% 850

Calcium

11% 112

Magnesium

33% 133

Potassium

14% 492

Iron

13% 2

Zinc

26% 4

Phosphorus

54% 375

Vitamin A

9% 77

Vitamin C

118% 71

Thiamin (B1)

17% 0

Riboflavin (B2)

16% 0

Niacin (B3)

27% 5

Vitamin B6

36% 1

Folate equivalent (total)

18% 73

Folate (food)

- 73

Folic acid

- 0

Vitamin B12

36% 2

Vitamin D

0% 1

Vitamin E

18% 4

Vitamin K

65% 52
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