Time
Spice
Serves
45 Minutes
Medium
Two
Calories
Carbs
Fiber
Fat
Protein
590
45g
3g
27g
40g
Ingredients
1/2 lb picked crab meat
1/4 lb shrimp
2 eggs
1/4 lb peas
5 sprigs basil
3 thai chilis
4 garlic cloves
1/2 c jasmine rice 
2 tbsp honey 
3 tbsp sesame oil 
4 tbsp fish sauce Equipment
Preparation
Set a saucepan on high heat. Add 2/3 cup of water with 1/4 tsp of salt.
While waiting for the water to come to a boil, wash the rice. Place the rice in a large bowl and cover with water. Swish your hands in the rice until the water becomes cloudy, and then drain the rice. Add more water, swish again, and drain the rice. Repeat swishing and draining one more time.
Once the water has come to a boil add the washed rice, cover, and cook for 15 minutes.
After the rice has cooked remove the rice from heat. Keep the rice covered for 5 minutes to allow all the water to fully absorb into the grains of rice.
Spread the rice out on a baking sheet or plate to let the rice dry before frying.
Dice the garlic. Finely slice the thai chiles.
Remove the basil leaves from the stem. Seperate the leaves into two groups; large leaves to add to the fried rice, and small leaves to use for plating.
Coat the bottom of a sauté or skillet with sesame oil and place on mhigh heat. (don't use all of it, you'll need it for later steps!) Once the oil is hot add the garlic and thai chilis.
Once the garlic has browned, add the peas, shrimp, and crab and sauté for 2 minutes.
Add the rice, a little more oil, fish sauce, honey and large basil leaves to the pan. Sauté until the rice absorbs all of the sauce, and the rice starts to develop a crunchy texture on the bottom of the pan.
While the rice cooks, cook the eggs. Add the remaining sesame oil to a skillet and place on high heat. Once the oil is hot, crack the eggs into the pan. Reduce the heat to medium and cook until the white is set, approx. 3 minutes.
Plate the fried rice. Accent with the small basil leaves and lay the fried egg on top.
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