Trisha Greentree’s Spanner Crab and Mushroom Fried Rice
Jun 28, 2025 12:50 PM
A bold crab and mushroom fried rice layered with flavour for a late-night snack or effortless dinner.
Fragrant, savoury and rich in umami, this spanner crab and mushroom fried rice offers a refined take on a humble classic. Jasmine rice is revived in nutty sesame oil, tossed with golden mushrooms and sweet spanner crab, then finished with white miso butter and a bold kick of yuzu kosho.
It’s an elegant, pantry-friendly dish that layers flavour and texture with ease — broccolini adds crunch, while spring onion and coriander bring freshness. Leftover rice ensures crisp, separated grains, making each bite satisfyingly light yet indulgent.
Topped with furikake and served straight from the wok, it’s comforting but composed — perfect for a quiet dinner, yet special enough to share over a cold drink and late-night conversation.
Ingredients:
- 400 gm cold cooked jasmine rice
- 2 tbsp sesame oil
- 200 gm mixed mushrooms (such as shiitake and oyster), halved, torn
- 1 bunch broccolini, thinly sliced
- 1 egg, lightly beaten
- 150 gm picked uncooked spanner crab meat
- 1 tbsp white miso paste mixed with
- 2 tbsp warm water
- 40 gm unsalted butter, chopped
- 2 spring onions, thinly sliced, plus extra to serve
- 1 tbsp soy sauce
- Coriander, furikake and yuzu kosho, to serve
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
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