Name: Trisha Greentree’s spanner crab and mushroom fried rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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

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

Method

Place rice in a bowl and using wet hands, separate grains ensuring there are no clumps.

Heat sesame oil in a large wok over high heat. Add mushrooms and stir-fry until golden (5 minutes). Remove from pan. Add rice and broccolini to wok and stir-fry until lightly toasted (3-4 minutes). Make a well in centre of rice, add egg, season, and stir-fry until just cooked (30 seconds). Make a well in centre, add crab and miso mixture, then stir-fry until crab is opaque (1-2 minutes). Make a well in centre, add butter and cook until foaming (1 minute), then stir to coat the fried rice. Stir in spring onion, soy sauce and season with white pepper. Remove from heat. Transfer to a serving bowl and top with mushrooms. Scatter with coriander and furikake and serve spanner crab and mushroom fried rice with yuzu kosho on the side.