We decided to go with a Japanese menu tonight; Ward paired a Rare Beef Salad with this lovely Peppers and Crab Mixed Rice:

Peppers and Crab Mixed Rice

Peppers and Crab Mixed Rice

I still haven’t quite gotten the knack of photographing food – this flashless picture looked better than the one with a flash, but even so, it definitely doesn’t do the dish justice.

We had this as a side, but it would make an excellent main entry on its own; the following recipe makes enough to serve as a main entry for four.

Peppers and Crab Mixed Rice

Adapted from Harumi’s Japanese Home Cooking, by Harumi Kurihara


3 cups uncooked rice

4 tsp granulated chicken stock powder or 1 chicken bullion cube

2-1/2 cups water

1 small or medium red pepper

1 small or medium green pepper

12 white button mushrooms

1 cup cooked white crabmeat

2-1/2 tbsp butter

2 bay leaves

salt and pepper to taste


1. Dissolve chicken stock powder or bullion cube in a small amount of hot water. Add the water to mixture.

2. Cut the peppers open, discarding the seeds. Cut into 1/2-inch square pieces.

3. Slice mushrooms thinly. Loosen the crabmeat flakes, running your fingers through to ensure there are no bits of shell. Cut the butter into small pieces.

4. Cook rice as you normally would, using the chicken stock instead of water and adding the bay leaves.

5. When rice is cooked, stir in the butter and season with salt and pepper to taste, mixing roughly. Add peppers, mushrooms and crabmeat and mix again. Serve.

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