Warning: date() [function.date]: It is not safe to rely on the system's timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected 'Europe/London' for 'BST/1.0/DST' instead in /home/kimson/public_html/language/english.php on line 44
KIM SON Ltd - The UK's Largest Vietnamese Seafood Supplier
Home     Recipes
  Cooking instruction

- 600g Jasmine rice, cooked.

- 200g crab meat.

- 200g green peas.

- 200g carrot, diced.

- 200g radished (1/2 diced, 1/2 cut into flower-shapes).

- 2 onions, diced.

- 2 eggs.

- 5 tablespoons vegetable oil.

- 3 teaspoons with flavouring from meat or prawn (Knorr or Scrook).

- 4 cloves garlic, minced.

- 2 teaspoons minced shallots.

- 1 teaspoons ground pepper.

- 1/2 teaspoon salt.

- 2 cucumbers, thinly sliced.

- 2 tablespoons soy sauce.

- 5 cherry tomatoes (for garnishing).

- 1 chilli, thinly sliced. 


1. Marinate crab meat with stock flavouring together with the chopper shallots & pepper.

2. Blanch the carrots and peas until cooked, leave aside for adding to mixture later.

3. Heat 4 tablespoons of vegetable oil in a wok adding shallot, garlic with beaten 2 eggs to the mixture and rice together.

4. Mix all ingredients well and add crab meat, green peas, onion, raddish, carrots all together  into the wok and keeping stiring adding stock flavouring, salt and pepper. Mix all ingredients together for about 10 minutes.

5. Put some rice in a serving bowl press down hard, turn the bowl upside down onto a serving plate.

6. Garnish with cucumber, cherry tomatoes and radishes.

Serving tips : Serve with a bowl of soy sauce and a sliced chilli.