Saturday, February 16, 2013


3 Tb. coconut spread
1 egg
1/2 small onion, chopped fine
4 large garlic cloves, minced
1/2 lg. red bell pepper, chopped
3/4 c. sugar snap pea pods, cut in thirds
1/2 c. fresh crab meat, shredded
1/4 c. lightly toasted, shredded coconut
4 c. cooked jasmine rice
2 Tb. GF soy sauce
1 tsp. Sriracha chili sauce
2 tsp. fish sauce
1 tsp. chili sesame oil

DIRECTIONS:  Mix the sauce by combining the GF soy sauce, chili sauce, fish sauce and chili sesame oil.  Set aside.  Scramble the egg and cook in 1 Tb. coconut spread over low heat.  Chop up finely and set aside.  In a large pan or wok, heat remaining 2 Tb. coconut spread over med-hi heat.  Add onion, garlic, bell pepper and pea pods.  Cook until onion is translucent, about 5-6 minutes.  Add crabmeat, egg and toasted coconut.  Mix thoroughly.  Add rice and prepared sauce.  Mix together and cook until heated through, about 3 minutes more.  Serve!