PREP DETAILS

Servings: 4 servings

INGREDIENTS

• 6 tablespoons olive oil

• 4 cloves garlic, chopped

• 1 (1/2-inch) piece ginger, peeled and minced

• 2 stalks lemongrass, finely chopped

• 4 fresh curry leaves

• 1/2 cup diced Chinese duck sausage or dry Spanish chorizo

• 2 teaspoons curry powder

• 2 cups cooked jasmine rice

• ¼ cup soy sauce

• 2 teaspoons sambal oelek

• Pinch of sugar

• Kosher salt and freshly ground pepper

• 4 large eggs, beaten

• 6 scallions, cut into ½ inch pieces

• 8 ounces jumbo lump crabmeat

• 2 tablespoons chopped fresh cilantro

• 2 limes, quartered

• Boston, Bibb or Iceberg Lettuce

DIRECTIONS

1. Heat the olive oil in a large skillet set over medium heat. Add the garlic, ginger, lemongrass, curry leaves, sausage, and curry powder, and cook, stirring, for 5 minutes, or until fragrant.

2. Add the rice to the skillet and stir until all the rice is separated into grains. Cook, stirring occasionally, until the rice is hot, 2 to 3 minutes.

3. Combine the soy sauce, sambal oelek, sugar and a pinch each of salt and pepper in a small cup, then add it to the rice. Cook, stirring for another minute.

4. Pour the eggs over the rice and let it sit for about a minute. Stir the eggs into the rice and turn off the heat. Fold in the scallions and half of the crabmeat. Let sit for another minute. Taste the rice and season it with salt and pepper or more soy sauce.

5. Spoon the rice onto a platter. Scatter the remaining crab and cilantro over the top and garnish with the lime wedges. Set out a plate of lettuce leaves so you can spoon the rice into the leaves. Wrap and Enjoy.