Crab Fried Rice with Basil and Green Beans

Recipe adapted from Serious Eats 

Ingredients

• 2 tablespoons vegetable oil, divided
• 2 cups cooked white or jasmine rice (see notes)
• 1/2 pound green beans, trimmed and cut into 3/4-inch pieces 
• 1 medium yellow onion, diced 
• 2 medium cloves garlic, minced 
• 1 to 3 Thai bird chilies (adjust according to taste), thinly sliced, plus more for serving
• 1 teaspoon soy sauce
• 1 teaspoon Asian fish sauce, plus more for serving
• 1 large egg
• Kosher salt
• 1 ounce (30g) roughly torn Thai or sweet Italian basil leaves
• 1/2 lb crab meat
• Freshly ground white pepper
• Sugar, to taste
• 1 lime, cut into 4 wedges, for serving
• 1 medium cucumber, thinly sliced, for serving (optional)

Directions

1. If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown, toasted, and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
2. Add 1/2 tablespoon oil to now-empty wok and heat over high heat until smoking. Add green beans and cook, stirring and tossing occasionally, until deeply blistered and charred. Add scallions, garlic, and chilies and cook, stirring and tossing constantly, until aromatic, about 30 seconds.
3. Add rice back into wok and stir to combine.
4. Push rice to one side of the wok and add remaining oil. Crack egg into the oil and use a spatula to scramble the egg into small bits. Toss egg and rice together.
5. Stir in crab meat and basil leaves. Season to taste with salt, white pepper, and sugar.

Serve immediately with a squeeze of  lime, cucumber, and extra fish sauce and sliced chilies if desired!

Recipe Notes:

For best results, use medium-grain white rice, jasmine rice, or sushi rice. Rice should either be cooked fresh, spread on a tray, and allowed to cool for 5 minutes, or, alternatively, transferred to a loosely covered container and refrigerated for at least 12 hours and up to 3 days.