Crab and Shiitake Fried Rice

Made with leftover jasmine rice, this easy fried rice dish is rich and buttery with shiitake mushrooms and lump crabmeat.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 370 Calories

Ingredients

• 1 large egg
• 1 clove garlic, minced
• 3 tablespoons chopped fresh chives
• 1 tablespoon soy sauce
• 12 tablespoons salted butter, divided
• 1 cup sliced fresh shiitake mushrooms
• 3 stalks green onion, white and green parts separated and chopped
• 3 cups leftover cooked jasmine rice
• 0.25 teaspoon ground black pepper
• 0.75 teaspoon kosher salt, divided, or to taste
• 1.5 cups lump crabmeat

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.