Serves 2-4

Ingredients

  • 1 cup sushi rice (best if you soak in cold water overnight)
  • ½-1 fresh head of cauliflower, processed into “rice” or riced on a cheese grater
  • ½ – 1 small bell pepper, finely diced
  • 1 small onion, diced
  • 1-2 tsp minced garlic
  • 1 Tbsp pickled jalapeño, finely diced
  • 1-2 Tbsp Oil
  • 3-4 eggs
  • 3-4 oz crab (NOT canned)
  • 1-2 tsp rice wine or sake (optional)

Jalapeño Aioli

  • 1 jalapeño (we remove all the seeds; toddler doesn’t love spicy!)
  • 1-2 handfuls of fresh baby spinach
  • 1/3 cup mayonnaise
  • squeeze of lime juice
  • 1 tsp fish sauce
  • water to thin as needed/desired
  • cilantro (optional)

Instructions

  1. Soak the rice: At least 2 hours and up to 24 hours ahead of time, rinse the rice several times in cold water. Soak it in a large bowl of water. Let it soak for at least 2 hours (up to 24 hours). (Soaking helps the rice become sticky, but it’s optional if you’re short on time.)
  2. Steam the rice: Bring a few inches of water to a boil in a large pot. Drain the rice in a fine-mesh strainer and place it over the boiling water, ensuring the rice doesn’t touch the water. Cover and steam for 15 minutes. Uncover, flip the rice with a wooden spoon, cover, and steam for another 10+ minutes until the rice is translucent and glossy. If the rice is still firm, steam for another 5-10 minutes. (Soaked rice cooks faster.)
  3. Cook the vegetables: While the rice cooks, heat a large skillet over high heat. Add oil and heat until shimmering. Add the onion, garlic, and pickled jalapeños, seasoning with salt. Cook, stirring, until the onion softens.
  4. Add bell pepper and cauliflower rice: Add the bell pepper and cauliflower rice to the skillet. Cook for 1-2 minutes.
  5. Scramble the eggs: Push the veggies to one side of the skillet and add the beaten eggs. Cook, stirring, until the eggs are scrambled.
  6. Combine the rice and crab: Add the sticky rice, crab meat, salt, and pepper to the skillet. Optionally, drizzle rice wine around the edges of the pan and stir everything to combine. Turn the heat to low, cover, and set aside.
  7. Make the aioli: In a blender, combine mayonnaise, jalapeño, spinach, lime juice, and fish sauce. Blend until smooth, adding water to thin if desired.
  8. Assemble and serve: Either swirl the aioli on the plate or bowl, or drizzle it over the fried rice before serving.

Enjoy this delicious fried rice with a flavorful aioli topping!

Aubrey Phelps, MS RDN LDN