INGREDIENTS:
- 450g fresh white crab meat
- 3 x 200g sachets microwaveable rice
- 115g butter, melted
- 225g baby button mushrooms, cut in half
- 2 tbsp vegetable oil
- 4 tbsp roughly chopped fresh parsley
- 4 salad onions, chopped
- Salt and freshly ground black pepper
- 1 egg, beaten
METHOD:
Warm the rice in the microwave according to the instructions on the packet.
Heat half the butter in a non-stick wok. Gently heat the other half in a separate pan.
Add the mushrooms to the wok and cook for 2 to 3 minutes. Add the onions, crab meat and parsley.
In a separate non-stick wok add 2 tbsp oil and heat through. Add the beaten egg and cook until fully cooked through. Add the rice and mix well.
Mix all of the cooked ingredients together and season. Finally add the rest of the butter and serve.
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