Crab Fried Rice Recipe
Ingredients
| Margarine | 2 Teaspoon | |
| 2 eggs, lightly beaten | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Bamboo shoots | 1/4 Cup (16 tbs) | |
| Water chestnuts | 1/4 Cup (16 tbs), sliced | |
| Brown rice | 3 Cup (16 tbs), cooked | |
| Soy sauce | 3 Teaspoon | |
| Crab meat | 1/2 Pound, cut in to chunks | |
| Salt and pepper, if needed | ||
| Salt and pepper, if needed | ||
Directions
Melt 1 tsp (15 mL) of the margarine in a large nonstick skillet.
Add eggs and cook over low heat until set; remove to cutting board.
Chop or cut eggs into large strips.
Melt remaining 1 tsp (15 mL) margarine in the same pan.
Add vegetables, cook and stir until celery is tender.
Remove vegetables from pan.
Stir the rice into pan and add soy sauce.
Mix until completely blended.
Add vegetables, crab and egg.
Cover and cook over low heat until mixture is hot.
Add eggs and cook over low heat until set; remove to cutting board.
Chop or cut eggs into large strips.
Melt remaining 1 tsp (15 mL) margarine in the same pan.
Add vegetables, cook and stir until celery is tender.
Remove vegetables from pan.
Stir the rice into pan and add soy sauce.
Mix until completely blended.
Add vegetables, crab and egg.
Cover and cook over low heat until mixture is hot.
Chef
