Spicy Crab Fried Rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Quarter the lime. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the chile pepper into rounds. Thoroughly wash your hands immediately after handling. Crack the eggs into a bowl and season with salt and pepper. Beat until smooth. In a separate bowl, combine the mayonnaise, yuzu kosho, and the juice of 2 lime wedges. Pat the crab dry with paper towels; carefully pick through and remove any shells.

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the diced bell peppers, sliced white bottoms of the scallions, and as much of the sliced chile pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl. Add the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

In the same pan, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the cooked rice in an even layer. Cook, without stirring, 4 to 5 minutes, or until slightly crispy. Transfer to the bowl of cooked vegetables and eggs; add the soy sauce. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

In the same pan, heat the butter on medium-high until melted. Add as much of the chili crisp as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the prepared crab. Cook, stirring frequently, 1 to 2 minutes, or until coated and heated through. Turn off the heat. Serve the fried rice topped with the finished crab and yuzu mayo. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!