Asian Crab Rice Bowl

• 2 garlic cloves (sliced)
• 1 tbsp grated root ginger
• 4 spring onions (shredded, plus extra to serve)
• 2 red chillies (shredded, plus extra to serve)
• 2 tbsp oil
• 250g pack of ready steamed basmati
• 1 egg (beaten with 1 tsp sesame oil)
• 100g white crabmeat
• 2 handfuls frozen peas (defrosted)
• a small handful basil (shredded)
• lime wedges (to serve)

1. 1. Mix together the garlic, ginger, spring onions and red chillis. Heat 2 tbsp oil in a stir-fry pan, then stir-fry the garlic mix. Add the rice to the garlic mix and toss until hot. Stir in the egg, crab and peas and cook for a couple of minutes until heated through.
2. 2. Stir through the basil. Serve sprinkled with extra spring onion, chilli and lime.
3. 337 kcalories, protein 18.5g, carbohydrate 28.3g, fat 17.4 g, saturated fat 2.7g, fibre 2.5g, salt 0.73g

garlic, root ginger, spring onions, red chillies, oil, pack of ready steamed basmati, egg, white crabmeat, peas, handful basil, lime wedges

Taken from www.epicurious.com/recipes/member/views/asian-crab-rice-bowl-50072553 (may not work)