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Wash and rinse the rice under cold running water until the water runs clear. Drain and set aside for 10 minutes.
In a small pot, combine the chicken stock, sugar, and kosher salt, and gently warm the mixture.
In a pan, fry ⅓ of the minced garlic with 2 tablespoons of neutral oil until it turns a light blonde color. Add the rice and toss to coat.
Transfer the rice and seasoned chicken stock to a rice cooker and cook until done. Once cooked, fluff the rice with chopsticks, transfer to a bowl, and allow it to cool to room temperature.
Melt 3 tablespoons of butter in a pan and gently fry the other portion of the minced garlic until fragrant.
Add the crab, season with salt and black pepper to taste, and cook until heated through.
Roughly chop the lemon basil and add it to a mortar with 1 tablespoon of olive oil. Season with salt and grind the leaves into a paste using a pestle.
Add about 4 tablespoons of oil to a large pan or wok and fry the remaining minced garlic and green Thai chilies until fragrant.
Add the cooled rice and lemon basil paste, tossing to combine.
Add the crab meat and continue to toss, seasoning with salt and black pepper to taste. Garnish with chopped chives and additional lemon basil leaves.