Crab Rice with Basil
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
¼ cup thinly sliced green onions
1/4 cup sliced green onions
Lime wedges, for serving
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
Crab Rice with Basil
Heat 1 tablespoon of sesame oil in a wok over medium heat. Add onion, bell pepper, and green beans and sauté until tender, about 3 minutes. Add ginger and spicy pepper and sauté 1 minute until fragrant.
Add remaining tablespoon sesame oil, rice, and peas to the wok. Cook over medium heat stirring constantly until rice is broken up and incorporated and starts to get crispy around the edges, about 5 minutes. Season with soy sauce and salt to taste. Add crab and green onions and stir just to warm through. Remove from heat and garnish with basil leaves. Serve with Chile Crisp (recipe follows).
Combine the garlic flakes, sugar, salt, Korean chile flakes, red pepper flakes, sesame seeds, and peanuts in a heatproof bowl and set aside.
Combine the canola oil and dried minced onion in a wok. Turn the heat to medium and cook, stirring constantly, until the onion becomes evenly golden brown, about 3 minutes. (Be careful not to let the onion burn!)
All at once, add the reserved chile and spice mixture to the wok and stir to combine. Let sizzle for about 30 seconds, then quickly transfer back to the heatproof bowl and allow to cool. Stir in sesame oil. Transfer to an airtight container and refrigerate for up to 2 weeks.