In this Thai Crab Fried Rice, I use lion’s mane mushrooms instead because they resemble crab chunks in appearance and texture, but other mushrooms are just as delicious. As with all stir-fries, it’s best to make sure all ingredients are measured and prepped before you start cooking. This is because once cooked, it is finished quickly.
storage: Can be stored in the refrigerator for 4 days.
Where to buy: Thai bird’s eye chili and Shaoxing wine are available at Asian supermarkets. Vegan fish sauce or Worcestershire sauce can be purchased at natural food stores or online.
material
direction
step 1
Heat oil in a large skillet or wok over medium heat until shimmering. Add mushrooms and sauté until lightly golden, 1 to 2 minutes. Transfer to a plate using a slotted spoon.
Step 2
Add the ginger, garlic, and chili pepper to the skillet, add a little oil if the skillet is dry, and fry for 20-30 seconds until fragrant. Add the cooked rice, increase the heat to high and stir-fry until well coated and hot, 2 to 3 minutes.
Step 3
Add pepper, fish sauce (if using), soy sauce, and Shaoxing wine. Taste and season with salt if necessary.
Step 4
Use a spatula to spread the rice evenly into the pan. Pour the beaten eggs evenly over the rice and stir-fry for 1 to 2 minutes until the eggs are cooked through and incorporated.
Step 5
Spread the rice again in an even layer, add the shredded mushrooms and fry briefly to warm up, about 1 minute. Add green onions and coriander and sauté until wilted.
Step 6
Squeeze lime and serve hot.
replacement
Vegan? >> Use Just Egg or another liquid egg replacer.
Not vegan or vegetarian? >> Use regular fish sauce.
Lion’s Mane Mushrooms >> Oysters, Shiitake, Cremini Mushrooms.
Thai Birds Eye Chili >> Serrano or Jalapeno Chili.
Shaoxing wine >> Sherry wine.