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
273
14% daily value
3 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

14% 9

Saturated

7% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

11% 34

Carbs (net)

- 31

Fiber

13% 3

Sugars

- 3

Sugars, added

- 0

Protein

27% 13

Cholesterol

33% 99

Sodium

24% 567

Calcium

7% 74

Magnesium

21% 88

Potassium

7% 328

Iron

9% 2

Zinc

24% 3

Phosphorus

36% 250

Vitamin A

6% 51

Vitamin C

52% 47

Thiamin (B1)

14% 0

Riboflavin (B2)

14% 0

Niacin (B3)

22% 4

Vitamin B6

37% 0

Folate equivalent (total)

12% 49

Folate (food)

- 49

Folic acid

- 0

Vitamin B12

59% 1

Vitamin D

2% 0

Vitamin E

16% 2

Vitamin K

29% 34
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