Eddie V’s Crab Fried Rice Copycat Recipe

Method

• 1)

  Place 1 Large Egg, 1 Tablespoons of Butter and ¼ Teaspoon of Kosher Salt into a cold non-stick skillet. Turn the heat to med-low and using a silicone spatula, constantly stir. Once the eggs start to set, continue stirring until they become a soft scramble and there is a little bit of liquid left, place into a bowl and set aside.

• 2)

  Place 4 Tablespoons of Salted Butter into a large skillet or wok, turn the heat to high. Once the butter is brown, add the sliced Shiitake Mushrooms, ½ Teaspoon of Kosher Salt and ¼ Teaspoon of Ground Black Pepper – sauté for 2 minutes then add white parts of the Green Onions and the minced Garlic Clove, continue to sauté until the mushrooms are browned.

• 3)

  Add 4 more Tablespoons of Salted Butter and 1 Tablespoon of Soy Sauce into the pan. Break up the rice and add to pan, stir fry the rice until evenly coated with the sauce and warmed through. Add the scramble egg and green parts of the Green Onions, toss to mix everything. Taste and season with more salt if needed. Divide into serving plates.

• 4)

  In a separate sauce pan, melt 3 Tablespoons of Salted Butter on low heat. Add the 1½ Cups Lump Crab Meat into the pan, gently tossing so they just get slightly warm (avoid breaking up the lumps). Spoon a generous portion of crab on to each plate and garnish with chives. Enjoy!