Jersey Royal Potato and Jersey Crab Fried Rice

First, prepare the Jersey Royal potatoes. Wash them thoroughly and dice them into small cubes (about 1cm). Cook the diced potatoes in boiling water until tender but still firm, about 8-10 minutes. Drain well and set aside.

Heat a large wok or frying pan over high heat. Add the vegetable oil. Once hot, add the beaten eggs and cook, stirring constantly, until scrambled. Remove from the pan and set aside.

Add the Jersey butter to the wok. Once melted, add the garlic and ginger and stir-fry for about 30 seconds until fragrant, being careful not to burn them.

Add the diced carrots and peas to the wok and stir-fry for 2-3 minutes until slightly softened.

Add the cooked Jersey Royal potatoes to the wok and stir-fry for another 2-3 minutes until slightly browned.

Add the cooked rice to the wok, breaking it up with a spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and evenly distributed.

Pour in the soy sauce and sesame oil, and stir-fry until the rice is evenly coated.

Gently fold in the cooked scrambled eggs and Jersey crab meat into the rice. Be careful not to break up the crab too much.

Finally, stir in most of the sliced spring onions. Reserve some for garnish.

Serve immediately, garnished with the remaining spring onions and fresh coriander.