Fried Rice with a Thick Crab Sauce

• 1 Egg
• 1/2 block Kamaboko
• 4 serving bowls Cooked white rice
• 1 tbsp Vegetable oil
• 1 tbsp Sesame oil
• 1 dash Salt and pepper
• 1 tbsp Soy sauce
• 3 to 4 stalks Green onion
• 600 ml Water
• 2 tbsp Chinese chicken stock granules
• 100 grams Crab meat (or imitation crab meat)
• 1 Katakuriko slurry

1. Put the ingredients into a pot and bring it to a boil.
2. Then add the crab meat.
3. Skim off any scum that rises to the surface.
4. Add the katakuriko slurry to thicken the sauce.
5. Finely chop the kamaboko and the green onion.
6. Put some oil in a heated frying pan.
7. Add the beaten egg and scramble until half-cooked.
8. Remove from the pan.
9. Put some sesame oil in the same frying pan and heat the kamaboko and then the rice, in that order.
10. Season with salt and pepper and then drizzle in the soy sauce.
11. Add the egg from Step 3 and cook as you break it apart.
12. Add the green onion.
13. Arrange on a dish and pour on the thickened crab sauce from Step 1 to finish.

egg, kamaboko, white rice, vegetable oil, sesame oil, salt, soy sauce, stalks green onion, water, granules, meat, slurry

Taken from cookpad.com/us/recipes/152845-fried-rice-with-a-thick-crab-sauce (may not work)