1 cup yellow or white onion, thinly sliced
1 tablespoon ginger, grated or minced
A pinch of dried chili, optional
1 tablespoon garlic, minced
1 cup cabbage, shredded
About 4 cups cooked rice, preferably leftovers that have been refrigerated (break up any clumps)
2 tablespoons soy sauce or gluten-free tamari
About 2 cups fresh king crab meat, pulled from shells, chopped and loosely packed
Tender green herbs, like cilantro, chives, scallions, etc.
1.In a wok or large skillet, heat butter over medium heat, then add mushrooms. Stir occasionally and cook for about 5 minutes, or until the mushrooms begin to pick up some color. Transfer cooked mushrooms to a large bowl.
2. Raise heat to medium-high. Drizzle in 1 tablespoon of a high-heat cooking oil (peanut, canola, or grapeseed are all good options) and allow the oil to get nice and hot. Once the wok is practically smoking, add onions, ginger, and dried chili. Stir-fry for a minute or two until the onions are just beginning to soften, then add garlic. Cook for another 30 seconds until the garlic becomes fragrant.
3. Add cabbage to the wok and stir-fry for a few minutes until the cabbage has begun to soften. Toss cooked mushrooms back into the wok and stir together to combine.
4. Add another tablespoon of oil to the wok along with the rice. Stir-fry the rice, mixing thoroughly so that the grains are all lightly coated in a sheen of oil. After a few minutes, the rice will have picked up some toasty flavors.
5. Scoot the rice up the sides of the wok to create a well at the bottom of the pan. Crack two eggs into this well and whisk vigorously, scrambling until the egg just begins to set. Then, bring the rice back down, stirring to distribute the egg throughout the wok.
6. Pour in soy sauce, stirring to combine so that the fried rice is evenly seasoned, stir-frying until the liquid gets absorbed.
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