Steve is the king of eets’m miyuup dił ḵ’a̱lmoos [*eets’/m – fried. mi/*yuup – rice. ḵ’a̱l/*moos – crab] – crab fried rice . This is a standard ḵ’a̱lmoos recipe for Steve, but I think it’s pretty special!

We went out fishing on Sunday – which was National Indigenous Peoples Day & Fathers Day. This was a great opportunity to take out my dad for a day of fishing and crabbing.

As per the usual weather in Lax Kxeen (Prince Rupert) – it was cool and sunny at times, flat calm on the water, and busy at the boat launch! This year you could get a free fishing licence for Father’s Day weekend (but had to buy the salmon tag). I guess the government gave people a little break during COVID times.

Ingredients:

Cooked white rice, cooled. We cooked 1 cup of dry miyuup (rice) for this recipe. Yields enough for 3-4 people as a side

Bacon – two slices, diced

Onions – 1/4 of a medium sized onion or a little less, chopped finely (not minced)

Red peppers – 1/4 of a red pepper, chopped fine

Ginger – minced

Peas – 1/4 cup frozen peas

Soya sauce (China Lily preferred) – 2 table spoons to taste

Fish sauce – 2 table spoons to taste

Sriracha – a dash, to taste

Cumin – 1 teaspoon or less, to taste

Garlic powder – 1 teaspoon or less, to taste

Crab – 1 1/2 cups of precooked ḵ’a̱lmoos, shucked

Scrambled egg – I don’t like egg in my fried rice, so Steve made the eets’m miyuup dił ḵ’a̱lmoos with all the above ingredients and set aside a bowl for me. He added one egg to the remainder of the eets’m miyuup dił ḵ’a̱lmoos.

Green onions – coarsely chopped

Step 1:

Make sure your miyuup (rice) is precooked and ready to go. Ideally this would be left over miyuup from the day before, however you can make it fresh earlier in the day and then let it cool down before dinner. Takes a half hour to an hour to cool down.

Step 2:

Fry the bacon in your frying pan or wok. We used a wok. Once the bacon was in the pan, Steve started chopping the other veggies. He added the onion and cooked for a few minutes until 1/2 translucent. He then added the pepper and ginger, and fried for 1-2 minutes on medium-high heat. Then, remove the veggies and bacon from the pan and place in a bowl for later.

Step 3:

Re-oil the wok, and fry the miyuup (rice) until it is dry and a little crispy in the pan. Season with your China Lily, fish sauce, sriracha and dry spices.

Step 4:

Add all your ingredients together. Add the fried bacon and veggies back into the pan, including the frozen peas. Now it’s time to also add the ḵ’a̱lmoos (crab).

Step 5:

Once the ingredients are warmed up, make a well in the middle of the eets’m miyuup dił ḵ’a̱lmoos, so the frying pan is exposed, and crack an egg into the well. Cook the egg in the well and fry it until the egg is a scrambled texture.

Step 6:

You’re ready to yaawxk! (yaawxk – eat) . Add the green onions at the end for added flavour.

T’oyaxsut nüün – thank you Mr. Alex Campbell for the translation of eets’m miyuup dił ḵ’a̱lmoos, and for allowing me to record your pronunciation for the Sm’algyax vocabulary words in this blog.

S&L – June 22, 2020