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Garlicky Rice with Kani and Scallions

Garlicky Rice with Kani and Scallions


  • 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
  • 34 cup salted cashews SAUCE
  • 1–2 cloves garlic, minced
  • 2 Tbsp soy sauce
  • 14 cup oil

In a small bowl, combine the ingredients for the sauce. Pour 14 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)


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