Hoofdgerecht
Lemon Basil Crab Fried Rice
1 uVoor 6Nutri-Score C€€€
C
1 u
1 uLemon Basil Crab Fried Rice
wat je nodig hebt
Ingrediënten
jasmine rice (rinsed and drained)Granen500 g
chicken stock (warmed with sugar and salt)Voorraadkast530 ml
kosher salt (for the rice)Kruiden en specerijen1 g
sugarVoorraadkast4 g
lemon basil (roughly chopped)Groente en fruit40 g
olive oil (for the basil paste)Voorraadkast15 ml
salt (to taste)Kruiden en specerijen3 g
butterZuivel42 g
jumbo lump crab meatVis450 g
black pepper (to taste)Kruiden en specerijen2 g- neutral oil (as needed)Voorraadkast90 ml
garlic (minced)Groente en fruit10 stukken- green Thai chilies (minced)Groente en fruit2 stukken
chives (chopped, for garnish)Groente en fruit15 g
per portie
Voedingswaarden
475kcal
- Koolhydraten
- 67 g
- Eiwitten
- 18 g
- Vetten
- 15 g
wat je gebruikt
Keukengerei
Steelpan
Koekenpan
Vijzel met stamper
Wok- rice cooker
Mengkom
stap voor stap
Bereiding
- Stap 1
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.
- Stap 2
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.
- Stap 3
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.
- Stap 4
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.
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