Jersey Royal Potato and Jersey Crab Fried Rice

A delicious fried rice dish showcasing the best of Jersey's produce, featuring Jersey Royal potatoes, sweet Jersey crab, and local vegetables.

Prep Time

15 minutes

Total Time

40 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

1 item

Cost

£4.65/serving

Season:

🌸 Spring

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Asian•Chinese

Main Ingredient:

Seafood•Rice

Ingredients

Servings

4cupsCooked White Rice(Ideally cooked a day ahead and chilled)

£1.20

500gJersey Royal Potatoes(Diced into small cubes, cooked until tender)

£2.50

200gJersey Crab Meat(Freshly picked, white and brown meat)

£12.00

100gPeas(Fresh or frozen)

£0.25

100gCarrots(Diced small)

£0.10

4Spring Onions(Finely sliced, green parts only)

£0.60

2clovesGarlic(Minced)

£0.10

1inchGinger(Grated)

£0.25

2Egg(Lightly beaten)

£0.60

3tbspSoy Sauce(Low sodium preferred)

£0.15

1tspSesame Oil(For flavour)

£0.10

2tbspJersey Butter(For frying)

£0.30

1tbspVegetable Oil(For frying)

£0.05

2tbspFresh Coriander(Chopped, for garnish)

£0.40

Total Cost

£18.60

£4.65 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
Add the diced carrots and peas to the wok and stir-fry for 2-3 minutes until slightly softened.
5.
Add the cooked Jersey Royal potatoes to the wok and stir-fry for another 2-3 minutes until slightly browned.
6.
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.
7.
Pour in the soy sauce and sesame oil, and stir-fry until the rice is evenly coated.
8.
Gently fold in the cooked scrambled eggs and Jersey crab meat into the rice. Be careful not to break up the crab too much.
9.
Finally, stir in most of the sliced spring onions. Reserve some for garnish.
10.
Serve immediately, garnished with the remaining spring onions and fresh coriander.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

85g

33% of RDA

Fat

25g

36% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Using day-old cooked rice helps to prevent the fried rice from becoming mushy.

Adjust the amount of soy sauce to your preference. Taste and add more if needed.

For extra flavour, you can add a splash of Jersey milk or cream towards the end of cooking for a richer sauce.

If you don't have fresh crab, you can use good quality tinned crab meat, but be sure to drain it well.

If you can't find Jersey Royals, any small new potato variety works well.

Cooking Equipment

Large wok or frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Using day-old cooked rice helps to prevent the fried rice from becoming mushy.

Adjust the amount of soy sauce to your preference. Taste and add more if needed.

For extra flavour, you can add a splash of Jersey milk or cream towards the end of cooking for a richer sauce.

If you don't have fresh crab, you can use good quality tinned crab meat, but be sure to drain it well.

If you can't find Jersey Royals, any small new potato variety works well.

Jersey Royal Potato and Jersey Crab Fried Rice

Ingredients

Instructions