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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