Garlicky Rice with Kani and Scallions

Garlicky Rice with Kani and Scallions

YIELDS 6–8

• 2 cups prepared rice
• store-bought spicy mayo and teriyaki sauce, for drizzling
• 1 tsp oil
• 1 16-oz (450-g) pkg frozen kani sticks, defrosted, roughly chopped
• 2 Tbsp mayonnaise
• 1 cup chopped scallions
• ³⁄₄ cup salted cashews SAUCE
• 1–2 cloves garlic, minced
• 2 Tbsp soy sauce
• ¹⁄₄ cup oil

In a small bowl, combine the ingredients for the sauce. Pour ¹⁄₄ cup of the mixture over warm prepared rice and stir to coat. Taste and add extra sauce if necessary. Set aside.

To prepare the kani: Place a large pan over medium-high heat. Add oil and kani. Cook for 8–10 minutes until kani is warmed through. Remove from heat and stir in mayo.

To serve: Arrange rice in a single layer on a large platter. Top with warm kani. Sprinkle scallions and cashews over the top and drizzle with spicy mayo and teriyaki sauce. Serve warm. Note: If you’re preparing the dish in advance, keep the rice and kani in separate containers and warm separately. Plate just before serving.

(Originally featured in Family Table, Issue 692)