Prepare the rice

• Wash and rinse the jasmine rice under cold running water until the water runs clear, then drain and set aside.
• Warm the chicken stock with the sugar and kosher salt in a small pot.
• Fry part of the minced garlic in neutral oil in a pan until light blonde, add the rice and toss to coat.
• Transfer the rice and seasoned chicken stock to a rice cooker and cook until done, then fluff with chopsticks, transfer to a bowl and cool to room temperature.

Prepare the crab

• Melt the butter in a pan and gently fry the remaining garlic until fragrant.
• Add the crab meat, season with salt and black pepper and cook until heated through.

Make the lemon basil paste

• Roughly chop the lemon basil and add it to a mortar with the olive oil.
• Season with salt and grind the leaves into a paste with the pestle.

Final assembly

• Heat the neutral oil in a large pan or wok and fry the remaining minced garlic and green Thai chilies until fragrant.
• Add the cooled rice and lemon basil paste and toss to combine.
• Add the crab meat, toss, season with salt and black pepper, then garnish with chopped chives and lemon basil leaves.