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Crab Fried Rice with Basil and Chile Crisp
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Recipe Notes
Treat yourself to this CrabFried Rice with Basil and Chile Crisp that is both cozy and special. We’ve paired sweet lump crab and crisp veggies with perfectly toasted rice, finishing it all off with fragrant basil and our favorite kick of chile crisp. It is a warm, flavorful dish that is simple enough for a Tuesday but fancy enough for friends. Bring the skillet right to the table with plenty of lime and extra heat, then let everyone dig in and enjoy a bowl made just how they like it.
Ingredients
Crab Rice
• 2 tablespoons toasted sesame oil
• 1 cup finely diced onion
• 1 cup finely diced yellow bell pepper
• 1 cup diced green beans
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon finely chopped spicy pepper, such as serrano or jalapeño
• 3 cups cooked, cooled short-grain rice (such as sushi rice)
• 1/2 cup green peas
• 1 tablespoon soy sauce
• 1 teaspoon coarse kosher salt, or to taste
• 6 ounces jumbo lump crab meat
• 1/4 cup thinly sliced green onions
• Lime wedges, for serving
• 1/2 cup basil leaves, for garnish
Chile Crisp
• 1 tablespoon dried garlic flakes
• 1 teaspoon granulated sugar
• 1/4 cup Korean chile flakes
• 1 1/2 teaspoons kosher salt
• 1 tablespoon plus 1 teaspoon red pepper flakes
• 2 tablespoons sesame seeds
• 1/4 cup finely chopped dry-roasted peanuts
• 3/4 cup canola oil
• 3 tablespoons dried minced onion
• 1 tablespoon toasted sesame oil
Instructions
Crab Rice
• Heat 1 tablespoon of sesame oil in a wok over medium heat. Add the onion, bell pepper, and green beans and sauté until tender, about 3 minutes. Add the ginger and spicy pepper and sauté for 1 minute more, until fragrant.
• Add the remaining tablespoon of sesame oil, the rice, and the peas to the wok. Cook over medium heat, stirring constantly, until the rice is broken up, incorporated, and starting to get crispy around the edges, about 5 minutes.
• Season with soy sauce and salt to taste. Add the crab and green onions and stir just to warm through. Remove from the heat, garnish with basil leaves, and serve with Chile Crisp.
Chile Crisp
• In a heatproof bowl, combine the garlic flakes, sugar, salt, Korean chile flakes, red pepper flakes, sesame seeds, and peanuts. Set aside.
• In a wok, combine the canola oil and dried minced onion. Turn the heat to medium and cook, stirring constantly, until the onion is evenly golden brown, about 3 minutes (do not let it burn).
• All at once, add the reserved chile and spice mixture to the wok and stir to combine. Let it sizzle for about 30 seconds, then quickly transfer everything back to the heatproof bowl and let cool slightly.
• Stir in the sesame oil. Transfer to an airtight container and refrigerate for up to 2 weeks.
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