CRAB AND SHIITAKE FRIED RICE

Crab and Shiitake Fried Rice image

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

Provided by andsha

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 large egg
12 tablespoons salted butter, divided
¾ teaspoon kosher salt, divided, or to taste
1 cup sliced fresh shiitake mushrooms
¼ teaspoon ground black pepper
3 stalks green onion, white and green parts separated and chopped
1 clove garlic, minced
1 tablespoon soy sauce
3 cups leftover cooked jasmine rice
1 ½ cups lump crabmeat
3 tablespoons chopped fresh chives

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 25.1 g, Cholesterol 117.6 mg, Fat 24.5 g, Fiber 0.9 g, Protein 11.9 g, SaturatedFat 15 g, Sodium 700.5 mg, Sugar 0.6 g