Name: Crab and Shiitake Fried Rice
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Egg - 1 large; Salted butter, divided - 12 tablespoons; Kosher salt, divided, or to taste - ¾ teaspoon; Sliced fresh shiitake mushrooms - 1 cup; Ground black pepper - ¼ teaspoon; Green onion, white and green parts separated and chopped - 3 stalks; Garlic, minced - 1 clove; Soy sauce - 1 tablespoon; Leftover cooked jasmine rice - 3 cups; Lump crabmeat - 1 ½ cups; Chopped fresh chives - 3 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crab and Shiitake Fried Rice

1. Egg - 1 large

2. Salted butter, divided - 12 tablespoons

3. Kosher salt, divided, or to taste - ¾ teaspoon

4. Sliced fresh shiitake mushrooms - 1 cup

5. Ground black pepper - ¼ teaspoon

6. Green onion, white and green parts separated and chopped - 3 stalks

7. Garlic, minced - 1 clove

8. Soy sauce - 1 tablespoon

9. Leftover cooked jasmine rice - 3 cups

10. Lump crabmeat - 1 ½ cups

11. Chopped fresh chives - 3 tablespoons

How to cook deliciously - Crab and Shiitake Fried Rice

1. Stage

Place egg, 1 tablespoon butter, and 1/4 teaspoon kosher salt in a cold, nonstick skillet. Place over medium-low heat and stir with a silicone spatula. Continue stirring until egg starts to set, then becomes a soft scramble with just a little bit of liquid left. Transfer to a bowl and set aside.

2. Stage

Melt 4 tablespoons butter in a wok over high heat. Add mushrooms, 1/2 teaspoon kosher salt, and pepper; saute for 2 minutes. Add white parts of green onions plus garlic; saute until mushrooms are browned, about 2 minutes.

3. Stage

Add 4 tablespoons butter plus soy sauce to the wok. Break up the leftover rice and add; stir-fry until rice is warmed through and evenly coated with the sauce, about 3 minutes. Add scrambled egg and green parts of the green onions; toss to mix everything. Taste and season with more salt if needed. Divide onto serving plates.

4. Stage

Melt 3 tablespoons butter over low heat in a saucepan. Add crabmeat and toss gently, avoiding breaking up the lumps, until heated through, about 2 minutes. Spoon crabmeat onto each plate and garnish with chives.