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Lemon Basil Crab Fried Rice
1 hServes 6Nutri-Score C€€€
C
1 h
1 hLemon Basil Crab Fried Rice
what you need
Ingredients
jasmine rice (rinsed and drained)Grains500 g
chicken stock (warmed with sugar and salt)Pantry530 ml
kosher salt (for the rice)Spices1 g
sugarPantry4 g
lemon basil (roughly chopped)Produce40 g
olive oil (for the basil paste)Pantry15 ml
salt (to taste)Spices3 g
butterDairy42 g
jumbo lump crab meatFish450 g
black pepper (to taste)Spices2 g- neutral oil (as needed)Pantry90 ml
garlic (minced)Produce10 pieces- green Thai chilies (minced)Produce2 pieces
chives (chopped, for garnish)Produce15 g
per serving
Nutrition
475kcal
- Carbs
- 67 g
- Proteins
- 18 g
- Fat
- 15 g
what you’ll use
Tools
Saucepan
Frying pan
Mortar and pestle
Wok- rice cooker
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first