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Quick crab and mushroom kedgeree

Ingredients

  • 450g (12 oz) fresh white crab meat
  • 3 x 200g (7 oz) sachets microwaveable rice
  • 115g (4 oz) butter, melted
  • 225g (8 oz) 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
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Method

  1. Warm the rice in the microwave on full power for 2 minutes.
  2. Heat half the butter in a non stick wok. Gently heat the other half in a separate pan.
  3. Add the mushrooms to the wok and cook for 2-3 minutes. Add the onions, crab meat and parsley.
  4. In a separate non stick wok add 2 tbsp oil and heat through. Add the beaten egg and cook until fully cooked. Add the rice and mix well.
  5. Mix all of the cooked ingredients together and season. Finally add the rest of the butter and serve.
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