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crab fried sticky rice with jalapeño aioli

July 19, 2017

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My commute here in LA is almost the same as it was in New York, 40 minutes give or take. The only difference is that I sit my butt in a little Corolla instead of the blue-benched 4/5, and so I can no longer do either of the two things I used to do on my commutes in New York — sleep, or read, but mostly sleep — because I would die. For exactly 3 days I filled this void in my travels to-and-fro with music from my own playlists, before I got tired of my apparently very limited musical taste, and then for a few more weeks it was music on the radio, before I got tired of their slightly less limited ones. So now I’m at a happy medium of NPR (I have officially become my dad) and the wonderful world of podcasts.

Here B2 wins, because I used to say I didn’t care for podcasts, even though everyone and their mom has been telling me to listen to them for years. He laughed at me and said, “That’s like saying you don’t like movies. You just need to find one you like.” For some reason, with a few exceptions here and there, I just didn’t think they were my thing! (Not even Serial. Yep. I said it.) But as usual, B2 was right — and as with most every aspect of life, it just needed to involve food. As it turns out, when food podcasts treat my ears to the actual delicious sizzling of someone making the most amazing-sounding (literally) crab fried rice to pass the time while I inch along in traffic, all bets are off.

crab fried sticky rice | two red bowls

This is just what happened a few weeks ago — Francis Lam and Dale Talde made crab fried rice on The Splendid Table (yes, it appears that even when I don’t listen to NPR I listen to NPR) and it sounded so good that when I got home I zero percent wanted whatever it was that we planned to eat for dinner and one hundred percent wanted this instead. Celery, shallots, and pickled jalapeños are sweated in popping oil over high heat until fragrant, followed by eggs quick-scrambled right into them, fluffy white rice, and tender, feathery crab meat. It’s finished with briny tobiko and bright cilantro, and drizzled with a pastel green aioli, whizzed with jalapeño and fish sauce until simultaneously spicy and funky-savory.

In my own kitchen, I swapped out the regular rice for sticky long-grain rice, after a totally bewitching crab sticky rice I had years ago at a sky-high restaurant in Tsim Sha Tsui, and an equally delicious fried sticky rice I had much more recently at dim sum in Alhambra. Sticky rice, when fried up, is not so much sticky as it is wonderfully chewy, a lip-smacking texture that leaves all memories of dreaded soggy fried rice in the dust, and it absorbs the savory flavors it’s fried in with such readiness that it makes you wonder if there’s any reason to ever use any other rice. (That it requires a lengthy soak and more than just my rice cooker, though, are two.) With the smoky wok hei from frying all your aromatics on high heat, a little bit of cooking wine to accentuate it, the pickled jalapeños and the fresh crab meat, this fried rice (which I made with a lazy mayonnaise — mayo-lazy? — aioli) is by turns smoky and deeply savory, creamy and pungent, laced with a brow-sweating heat and completely addictive. It’s the best thing that could possibly come out of a work commute — other than getting home, of course.

P.S. Any favorite podcasts you especially like and you think I should listen to? Tell me!

crab fried sticky rice | two red bowls

crab fried sticky rice | two red bowls

crab fried sticky rice | two red bowls

crab fried sticky rice | two red bowls

crab fried sticky rice | two red bowls

crab fried sticky rice | two red bowls

Print

crab fried sticky rice with jalapeño aioli

Print Recipe

Adapted from Dale Talde on The Splendid Table.

Ingredients

Scale

For the fried rice:

  • 2 cups long grain sticky rice
  • 2 tablespoons vegetable oil
  • ½ cup minced shallots or onion (about 1–2 shallots or ½ small onion)
  • 2 tablespoons minced celery (optional)
  • 1 tablespoon minced garlic (about 2–3 cloves, minced)
  • 2–3 tablespoons pickled jalapeños
  • 1 teaspoon salt, divided
  • ⅛ teaspoon white pepper (or more, to taste)
  • 4 eggs
  • 3–6 ounces king crab, picked (or more, to taste)
  • 1–2 teaspoons Shaoxing rice wine, sake, or dry sherry (optional)

For the jalapeno aioli:

  • ⅓ cup mayonnaise
  • 1 jalapeño pepper, diced, with seeds removed if you’d like less heat
  • 1 teaspoon fish sauce

For garnish:

  • ½ cup torn cilantro
  • ¼ cup tobiko (optional)

Instructions

  1. At least 2 hours and up to 24 hours ahead: Rinse the sticky rice several times in cold water and cover with water in a large bowl. Let soak for at least two hours and up to 24.
  2. The day of: Bring a couple of inches of water to boil in a large pot or wok. Drain the rice in a fine-mesh strainer or colander, and place over the boiling water in a bamboo steamer or a colander lined with cheesecloth. (I used a piece of parchment paper, too, just to keep from sticking. No pun intended!) Cover and let steam for 15 minutes. Uncover and flip the rice a few times with a paddle, then cover again and continue to steam for another 10 minutes, or until rice is translucent, glossy, and not at all crunchy. If there are still hard bits, continue to steam for another 5-10 minutes.
  3. Remove from heat and set aside.
  4. Heat a wok or large skillet over high heat until very hot. Add the vegetable oil and heat until shimmering, then add the shallots (or onion), celery, garlic, and pickled jalapenos. Season with about ¼ teaspoon or so salt, then cook, stirring, until shallots begin to soften.
  5. Push the aromatics to the side and add the beaten egg. Cook, stirring occasionally, until the egg reaches a soft scramble, then add the sticky rice, crab meat, salt, and pepper. Drizzle the rice wine evenly around the edges of the wok, if desired. Stir vigorously until it’s all well-combined, then turn the heat down to its lowest setting and cover while you make the aioli.
  6. For the aioli: Combine the mayonnaise, jalapeño, and fish sauce in a blend and whizz until smooth. Add a swirl to each plate, then serve the fried rice on top, followed by cilantro and tobiko (if using) and an extra drizzle of aioli. Enjoy!

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  1. E | Pen + Pan

    July 19, 2017 at 5:20 am

    I think we experience a similar issue/delight from listening to food podcasts. The sounds and descriptions of cooking are almost as tantalizing as the far-off aromas must be. “The Sporkful” (fun food minutiae), “Radio Cherry Bombe” (interviews with women in the food industry), and “A Taste of the Past” (food history) are a few of my favourite podcasts.

    Reply
    • tworedbowls

      July 19, 2017 at 8:51 pm

      I love the Sporkful and Cherry Bombe! I’m going to check out A Taste of the Past right this minute — thank you so much for these recs!

      Reply
  2. minapark1

    July 19, 2017 at 7:43 am

    This looks way more delicious than anything I can imagine could be found in TST! I’m just getting into podcasts myself so look forward to hearing what people are listening to! xx

    Reply
    • tworedbowls

      July 19, 2017 at 8:51 pm

      Haha! You’re too kind, Mina. Thank you! (And yay for embarking on this podcast journey together!)

      Reply
  3. Linda

    July 19, 2017 at 10:24 am

    I’m a rare podcast listener, as I don’t commute, but I like the suggestions 🙂 This sounds beyond delicious. No wonder you had to make it. Any chance you’d also recreate the “totally bewitching crab sticky rice” you had years ago? “Bewitching” is powerful temptation. I’m curious if it is similar or different.

    Reply
    • tworedbowls

      July 19, 2017 at 8:55 pm

      You know, it’s so funny, Linda! I actually hardly remember what was in that crab sticky rice other than, well, crab and sticky rice. It was very savory but not spicy. If I ever make it back, I’ll have to do some real recon for you. But — and I might be biased — I do think this is equally good 🙂 Thank you for the kind words!

      Reply
  4. Kankana

    July 19, 2017 at 11:26 am

    I am yet to listen to Podcast , don’t ask me why! May be like you said, I just need to find one that I like. I say it’s a good thing it inspired you cause the dish sounds JUST TOO GOOD! I love seafood and that aioli sounds fascinating! I have to try this idea.

    Reply
    • tworedbowls

      July 19, 2017 at 8:56 pm

      It took me forever to get into them! But there are so many out there that it’s just like my husband said, there’s bound to be one that absorbs you 🙂 Thank you, Kankana!

      Reply
  5. Rossi @ A Baking Girl

    July 19, 2017 at 12:43 pm

    Totally second whoever said Radio Cherry Bombe (<3 Kerry Diamond), plus The Feed is another great one! (and it sometimes features chefs cooking on air too 😉

    Reply
    • tworedbowls

      July 19, 2017 at 8:57 pm

      I third you both!!! But can’t wait to check out the Feed. Thank you so much, Rossi!

      Reply
  6. Diana

    July 19, 2017 at 2:17 pm

    Hi, I’ve been listening to Christopher Kimball’s Milk Street Radio, Special Sauce with Ed Levine, Bon Appetit Foodcast, Chewing, and the new House of Carbs.

    Reply
    • tworedbowls

      July 19, 2017 at 8:58 pm

      Ooh, I’m a big fan of Milk Street Radio! I might have to listen to House of Carbs if only for the name alone (and a love of carbs). Thanks so much for these great recs, Diana.

      Reply
  7. alexandrastafford

    July 19, 2017 at 6:41 pm

    I love the Cherry Bombe and Serious Eats podcasts. This looks delicious Cynthia! Question: do you have a brand of sticky rice that you recommend? Do you buy it at a particular shop?

    Reply
    • tworedbowls

      July 19, 2017 at 9:03 pm

      You’re going to laugh, but I just ordered it off Amazon! This one is the one I bought. I think Thai sticky rice is a great bet — I like it even more than Chinese sticky rice (I’m betraying my heritage!) because it’s long grain and drier in texture. Thank you for the kind words, Alex!

      Reply
  8. heather (delicious not gorgeous)

    July 19, 2017 at 8:39 pm

    um, this sounds incredible! (also, that motivation after a long day of work to make this is inspiring). highly recommend spilled milk podcast, though it’s more laughter than food (;

    Reply
    • tworedbowls

      July 25, 2017 at 1:43 pm

      I’ve been meaning to check that one out for so long! Thank you, Heather!

      Reply
  9. Sara @ Cake Over Steak

    July 20, 2017 at 6:08 am

    Yay for podcasts!! I LOVE The Splendid Table. That was actually one of the first podcasts that got me into listening to them as well. My commutes have been great for getting recipe ideas for the blog – it’s definitely one way to make a driving commute almost as productive as a subway commute. I’ve got 3 years of podcast blog posts for you, but my post from 2014 (and maybe 2015) probably have the most food-related suggestions. I hope you find more you love!! http://cakeoversteak.com/category/entertainment/podcasts/

    Reply
    • tworedbowls

      July 25, 2017 at 1:44 pm

      I totally agree! And now that you mention it remember reading your great round-ups. Going to dig through them now. Thanks so much, Sara 🙂

      Reply
  10. almost properly

    July 20, 2017 at 1:22 pm

    I am a podcast addict!! And jalapeño aoli sound magical!! I’m allergic to crab but imagine the same thing is achievable with a myriad of other things. I’m thinking SHRIMP! Yum! 🙂 I’m also a fan of the “Spilled Milk” food podcast… but thats probably because I’m from Seattle where its based.

    Reply
    • tworedbowls

      July 25, 2017 at 1:45 pm

      I think shrimp would be amazing!! I can’t wait to listen to Spilled Milk. Thanks, Maria!

      Reply
  11. Joyce @ The Sun Diaries

    July 20, 2017 at 2:32 pm

    Yessss to this rice and to podcasts! Besides NPR, Gimlet makes great podcasts too. And to feel like I’m learning things I like Revisionist History, for judging people’s crazy startup ideas /auditory-Shark Tank I like The Pitch and to laugh/kind of learn things I like Hound Tall.

    P.S. Idk why but I could not stop laughing at “— because I would die. “

    Reply
    • tworedbowls

      July 25, 2017 at 1:46 pm

      Hahaha I’m so glad that you found that hilarious because we did too. Thanks for all these recs, Joyce!

      Reply
  12. stephanie

    July 22, 2017 at 12:03 pm

    oh hello deliciousness! i have never fried sticky rice before but now i think i have to – your description (and these photos) are making me drool in a v unattractive fashion 😛

    Reply
    • tworedbowls

      July 25, 2017 at 1:47 pm

      So counterintuitive but so good!! Hugs to you, Steph 🙂

      Reply
  13. Meme

    July 22, 2017 at 1:31 pm

    I am practically drooling, can’t wait to try making this! Just one question though, what’s the difference between using sticky rice and jasmine rice? I only have jasmine rice on hand but if there’s a particular reason for using sticky rice I’m all ears

    Reply
    • tworedbowls

      July 25, 2017 at 1:49 pm

      Jasmine rice will work just fine! Sticky rice has a fairly different consistency from regular rice — it’s a bit chewier and more resilient, and it is what gives things like mochi their chewy texture. I liked it in fried rice because I found it heartier and sturdy, with a fun, bouncy texture, but for most of my life I made fried rice with long grain or short grain white rice and that will be delicious, too. 🙂 I hope you enjoy it if you try it, Meme!

      Reply
  14. Anna

    July 23, 2017 at 6:29 am

    Can’t wait to try this! Thanks for an entertaining post too. My commute in LA is about an hour, So listening to podcasts are a must. Here are some recommendations:

    This American Life
    The Moth
    Snap Judgment
    This Is Actually Happening
    Modern Love
    You Must Remember This
    The Hidden History of Los Angeles
    HOME: Stories of LA
    Dan Carlin’s Hardcore History

    Reply
    • tworedbowls

      July 25, 2017 at 1:50 pm

      I love this list! Thank you so much, Anna!

      Reply
  15. Anonymous

    July 24, 2017 at 5:48 am

    So pumped for this recipe!! I eat at Talde probably once every other month (you might say I’m obsessed) and get the crab fried rice almost every time! It’s so good. As soon as I saw the title I knew it had to be Dale’s recipe. So excited to try this.

    Reply
    • tworedbowls

      July 25, 2017 at 1:51 pm

      Oh my, that’s awesome! I’ve never been to Talde, so if you try the recipe, I’ll be so eager to hear what you think. You might want to check out his original recipe up on The Splendid Table too! Thanks so much for stopping by!

      Reply
      • Anonymous

        July 25, 2017 at 2:25 pm

        I live within walking distance, it’s a blessing and a curse. I’ll let you know how it is/compares if I try it!

        Reply
  16. B2

    July 25, 2017 at 2:34 pm

    You Made it Weird with Pete Holmes. Zero food, but seems like your kind of podcast.

    Reply
    • tworedbowls

      September 21, 2017 at 1:43 pm

      Hahaha. 😛

      Reply
  17. Emily

    July 25, 2017 at 4:30 pm

    Oh gosh, and now all I want to eat is crab fried sticky rice. I am one that has always enjoyed sticky rice at those restaurants but have never attempted it myself at home. I am tempted to now though. 🙂 It looks SO good. And I’ll have to try that restaurant in TST the next time I’m in Hong Kong!

    Reply
    • tworedbowls

      September 21, 2017 at 1:44 pm

      I was the same as you and was surprised at how well it turned out! Now I want all kinds of sticky rice treats. Thanks so much, Emily!

      Reply
  18. Amrita Chowdhury

    July 26, 2017 at 11:55 pm

    Hello! I just came back hoe from an extensive trip to SE Asia, and I spent most of those days stuffing my face with crab dishes and crab rice. I have been missing it and thought of quickly doing some research on it and stumbled across this!

    I love what you’ve done with the space and thank you!

    Reply
    • tworedbowls

      September 21, 2017 at 1:45 pm

      Oh that sounds magical!! I hope you can recreate all the wonderful things you ate. Thank you for the kind words, Amrita!

      Reply
  19. Maggie

    August 3, 2017 at 12:29 pm

    I resonate with you on commuting. I spent 1 hour each way when I was back in Beijing. I didn’t like the crowded subway, but that’s the time I read countless books, more than ever.
    I don’t listen to a lot of Podcasts, but when I do, I listen to The Tim Ferriss Show, Question of the Day and Tell Me Something I Don’t Know. Sorry, it’s nothing about food…
    On a different topic. How could you manage to work a full-time job, writing a book while raising a baby and running a food blog with stunning photography, I have no idea!

    Reply
    • tworedbowls

      September 21, 2017 at 1:46 pm

      I know exactly what you mean! I read so much more in New York than I do now. (Although sometimes I just reread the same books over and over.)

      And ha, it does get the better of me more often than not!!! Hence the month-long gaps here lately 😉 thank you so much for coming back and reading despite my lapses.

      Reply
  20. Jenny | The Baking Skillet

    September 16, 2017 at 6:34 am

    This looks so good I would ditch my dinner plans in a heart beat for it. Really digging that aioli

    Reply
    • tworedbowls

      September 21, 2017 at 1:47 pm

      Thank you so much, Jenny!! I agree, the aioli is one of my favorite parts. 🙂

      Reply
  21. Holly

    September 21, 2017 at 1:31 pm

    This was dinner tonight – empty plates all round!! It would never have occurred to me to have mayonnaise with fried rice, but we all agreed it worked so well and really elevated the dish. Super simple to make as well, will definitely be returning to this one :). Only change I made was to approximately double the crab!

    Reply
    • tworedbowls

      September 21, 2017 at 1:49 pm

      Oh my goodness, this just made my day. Thank you so so much, Holly! I’m thrilled you liked it — and love the idea of double the crab so much that I just edited the recipe accordingly. I can only imagine how tasty that was. Thank you again for trying the recipe and reporting back!

      Reply
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Hi! I’m Cynthia

An avid eater and dabbling food-maker living in California with my husband, “Bowl #2,” and our baby bowls, Luke, Clara, and Fiona.

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