Eddie V’s Crab Fried Rice Copycat Recipe

June 18, 2019Van
Blog post

Prep time: 12 hours

Cook time: 20 minutes

Serves: 4

When a restaurant has a side dish they refer to as an “accompaniment”, you know it’s good. The crab fried rice at Eddie V’s may be the main attraction. Don’t let those delectable center-cut filet mignons fool you—this side dish is center stage.

On a whim I chose the crab fried rice as a side plate. It’s big enough to share but it was SO good I wanted it all! This is not the fried rice your mother may have made. It’s LOADED with butter. So much so you can see the delicious trail of golden dew left on the plate.

Eddie V’s tops the rice with a huge dollop of fresh lump crab meat. Yes! Your fork goes right through a mountain of crab to pull up some buttery rice along with flavorful shiitake mushrooms and green onions. Doesn’t get much better than that.

I crave this dish so often that if I had an ounce less of self control I’d be bankrupt. It’s with that I leave you my version of quite possibly the best steakhouse side of all time.

Eddie V’s Crab Fried Rice Recipe

Print Recipe

Eddie V’s Crab Fried Rice Copycat Recipe

  • Prep time: 12 hours
  • Cook time: 20 minutes
  • Serves: 4

www.foodisafourletterword.com

Ingredients

  • 1½ Cups Lump Crab Meat
  • 2 Rice Cups or 1½ Standard Cups uncooked Jasmine Rice
  • ¾ Cups Salted Butter, divided
  • 4 Fresh Shiitake Mushrooms, sliced
  • 1 Garlic Clove, minced
  • 3 Green Onions, white and green parts separated and chopped
  • 1 Large Egg
  • 1 Tablespoon Soy Sauce, (I used KIMLAN Super Special Soy Sauce)
  • ¾ Teaspoon Kosher Salt, divided
  • ¼ Teaspoon Ground Black Pepper
  • 3 Tablespoons chopped Chives

Method

  • 1)

    Cook 2 Rice Cups of Jasmine Rice the day before making the fried rice. Fluff the rice and completely cool uncovered then cover and refrigerate overnight.

  • 2)

    Place 1 Large Egg, 1 Tablespoons of Butter and ¼ Teaspoon of Kosher Salt into a cold non-stick skillet. Turn the heat to med-low and using a silicone spatula, constantly stir. Once the eggs start to set, continue stirring until they become a soft scramble and there is a little bit of liquid left, place into a bowl and set aside.

  • 3)

    Place 4 Tablespoons of Salted Butter into a large skillet or wok, turn the heat to high. Once the butter has melted, add the sliced Shiitake Mushrooms, ½ Teaspoon of Kosher Salt and ¼ Teaspoon of Ground Black Pepper – sauté for 2 minutes then add white parts of the Green Onions and the minced Garlic Clove, continue to sauté until the mushrooms are browned.

  • 4)

    Add 4 more Tablespoons of Salted Butter and 1 Tablespoon of Soy Sauce into the pan. Break up the rice and add to pan, stir fry the rice until evenly coated with the sauce and warmed through. Add the scramble egg and green parts of the Green Onions, toss to mix everything. Taste and season with more salt if needed. Divide into serving plates.

  • 5)

    In a separate sauce pan, melt 3 Tablespoons of Salted Butter on low heat. Add the 1½ Cups Lump Crab Meat into the pan, gently tossing so they just get slightly warm (avoid breaking up the lumps). Spoon a generous portion of crab on to each plate and garnish with chives. Enjoy!

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