• Yield: Makes 2 servings

  • Time: 10 minutes prep, 5 minutes cooking, 15 minutes total


This recipe was included The Key 3 segment that host Francis Lam recorded with Dale Talde at his restaurant Talde Brooklyn.


  • 3oz king crab, picked

  • 2 Tbsp shallots, minced

  • 2 Tbsp celery, diced

  • 1/2 cup egg, scrambled

  • 1 tsp salt

  • 4 cups cooked rice

  • pinch white pepper

  • cilantro

  • red tobiko (optional)

  • black tobiko (optional)

  • Jalapeño Aioli (recipe below)

  • 6 slices Pickled Jalapeño (recipe below)


In a very hot pan, add 2 Tbsp of vegetable or corn oil, add celery, shallot, and pickled jalapenos, sweat until shallot is translucent. 

Add scrambled egg, cook to a soft scramble, then add rice, crab meat, salt, and pepper. 

Stir Fry for 3 mins on high head. 

On a plate, place some Jalapeno Aioli on the bottom, transfer fried rice, and a bit more aioli on top.  Garnish with red and black tobiko (optional), and cilantro.  

Jalapeño Aioli

  • 1 cup oil

  • 1/4 cup egg yolks

  • 1 Tbsp white vinegar

  • 1 oz fish sauce

  • 4 raw jalapeño (2 seeded, 2 not seeded)

In a robot coupe add egg yolks and vinegar and slowly drizzle in oil. Season with fish sauce.

Pickled Jalapeño

  • 10 jalapeños, sliced

  • 1 qt vinegar

  • 2 Tbsp sugar

  • 1 tsp salt

Mix all and pickle overnight.

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Reprinted with permission from Dale Talde and Talde Brooklyn.