Lemon Basil Crab Fried Rice (Cơm Chiên Lá É)
Lemon Basil Crab Fried Rice (Cơm Chiên Lá É)
Ingredients
For the Rice
- 2 1/2 cups jasmine rice
- 2 1/3 cups chicken stock
- 1/4 teaspoon kosher salt
- 1 teaspoon sugar
- 2 tablespoons neutral oil
- 3 cloves garlic, minced (1/3 of total)
For the Lemon Basil Paste
- 1 cup lemon basil, or Italian basil, roughly chopped
- 1 tablespoon olive oil
- to taste salt
For the Crab
- 3 tablespoons butter
- 1 pound jumbo lump crab
- to taste kosher salt
- to taste black pepper
- 3 cloves garlic, minced (1/3 of total)
For Final Assembly and Garnish
- 4 tablespoons neutral oil, as needed
- 4 cloves garlic, minced (remaining 1/3 of total)
- 2 green Thai chilies, minced (adjust to taste)
- as needed chives, chopped, for garnish
- as needed lemon basil, for garnish
- to taste salt
- to taste black pepper
Instructions
- 1
Wash and rinse the jasmine rice under cold running water until the water runs clear. Drain the rice and set it aside for 10 minutes.
⏱️ 15 min
- 2
In a small pot, combine the chicken stock, sugar, and 1/4 teaspoon kosher salt. Gently warm this mixture over low heat until the sugar and salt dissolve.
⏱️ 5 min
- 3
In a pan, heat 2 tablespoons of neutral oil over medium heat. Add 1/3 of the minced garlic (approximately 3 cloves) and fry until it turns a light blonde color and is fragrant. Add the drained rice to the pan and toss to coat.
⏱️ 5 min
- 4
Transfer the coated rice and the seasoned chicken stock to a rice cooker. Cook according to your rice cooker's instructions until done.
⏱️ 20 min
- 5
Once the rice is cooked, fluff it with chopsticks, transfer it to a bowl, and allow it to cool completely to room temperature. This helps prevent sticky fried rice.
⏱️ 30 min
- 6
Melt 3 tablespoons of butter in a clean pan over medium heat. Add another 1/3 of the minced garlic (approximately 3 cloves) and gently fry until fragrant.
⏱️ 3 min
- 7
Add the jumbo lump crab to the pan with the garlic butter. Season with kosher salt and black pepper to taste. Cook gently until the crab is heated through, being careful not to break up the lumps too much.
⏱️ 5 min
- 8
Roughly chop the lemon basil (or Italian basil). Add the chopped basil to a mortar with 1 tablespoon of olive oil. Season with salt to taste. Grind the leaves into a paste using a pestle.
⏱️ 5 min
- 9
In a large pan or wok, heat 4 tablespoons of neutral oil over high heat. Add the remaining 1/3 of the minced garlic (approximately 4 cloves) and the minced green Thai chilies. Fry until fragrant, about 1 minute.
⏱️ 2 min
- 10
Add the cooled rice and the prepared lemon basil paste to the pan. Toss vigorously to combine all ingredients, ensuring the rice is evenly coated with the paste.
⏱️ 5 min
- 11
Add the cooked crab meat to the pan with the rice. Continue to toss gently to incorporate the crab without breaking it up too much. Season with additional salt and black pepper to taste.
⏱️ 3 min
- 12
Serve the Lemon Basil Crab Fried Rice immediately, garnished with chopped chives and additional fresh lemon basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Basil Crab Fried Rice (Cơm Chiên Lá É)
For the Rice
- 2 1/2 cups jasmine rice
- 2 1/3 cups chicken stock
- 1/4 teaspoon kosher salt
- 1 teaspoon sugar
- 2 tablespoons neutral oil
- 3 cloves garlic, minced (1/3 of total)
For the Lemon Basil Paste
- 1 cup lemon basil, or Italian basil, roughly chopped
- 1 tablespoon olive oil
- to taste salt
For the Crab
- 3 tablespoons butter
- 1 pound jumbo lump crab
- to taste kosher salt
- to taste black pepper
- 3 cloves garlic, minced (1/3 of total)
For Final Assembly and Garnish
- 4 tablespoons neutral oil, as needed
- 4 cloves garlic, minced (remaining 1/3 of total)
- 2 green Thai chilies, minced (adjust to taste)
- as needed chives, chopped, for garnish
- as needed lemon basil, for garnish
- to taste salt
- to taste black pepper
Instructions
- 1
Wash and rinse the jasmine rice under cold running water until the water runs clear. Drain the rice and set it aside for 10 minutes.
⏱️ 15 min - 2
In a small pot, combine the chicken stock, sugar, and 1/4 teaspoon kosher salt. Gently warm this mixture over low heat until the sugar and salt dissolve.
⏱️ 5 min - 3
In a pan, heat 2 tablespoons of neutral oil over medium heat. Add 1/3 of the minced garlic (approximately 3 cloves) and fry until it turns a light blonde color and is fragrant. Add the drained rice to the pan and toss to coat.
⏱️ 5 min - 4
Transfer the coated rice and the seasoned chicken stock to a rice cooker. Cook according to your rice cooker's instructions until done.
⏱️ 20 min - 5
Once the rice is cooked, fluff it with chopsticks, transfer it to a bowl, and allow it to cool completely to room temperature. This helps prevent sticky fried rice.
⏱️ 30 min - 6
Melt 3 tablespoons of butter in a clean pan over medium heat. Add another 1/3 of the minced garlic (approximately 3 cloves) and gently fry until fragrant.
⏱️ 3 min - 7
Add the jumbo lump crab to the pan with the garlic butter. Season with kosher salt and black pepper to taste. Cook gently until the crab is heated through, being careful not to break up the lumps too much.
⏱️ 5 min - 8
Roughly chop the lemon basil (or Italian basil). Add the chopped basil to a mortar with 1 tablespoon of olive oil. Season with salt to taste. Grind the leaves into a paste using a pestle.
⏱️ 5 min - 9
In a large pan or wok, heat 4 tablespoons of neutral oil over high heat. Add the remaining 1/3 of the minced garlic (approximately 4 cloves) and the minced green Thai chilies. Fry until fragrant, about 1 minute.
⏱️ 2 min - 10
Add the cooled rice and the prepared lemon basil paste to the pan. Toss vigorously to combine all ingredients, ensuring the rice is evenly coated with the paste.
⏱️ 5 min - 11
Add the cooked crab meat to the pan with the rice. Continue to toss gently to incorporate the crab without breaking it up too much. Season with additional salt and black pepper to taste.
⏱️ 3 min - 12
Serve the Lemon Basil Crab Fried Rice immediately, garnished with chopped chives and additional fresh lemon basil leaves.
⏱️ 1 min