Ingredients:

  • 2 tbsp neutral oil
  • 3 cloves garlic, finely minced
  • 2 scallions, white parts sliced, greens reserved
  • 2 large eggs, lightly beaten
  • 1 tbsp fish sauce
  • 1 tsp light soy sauce
  • 1/2 tsp granulated sugar
  • 1/4 tsp ground white pepper
  • 3 cups chilled, day-old Jasmine rice
  • 6 oz lump crab meat, drained and gently flaked
  • 1 tbsp lime juice
  • 2 tbsp chopped scallion greens

Instructions:

  1. Prepare the mise en place. Measure all ingredients, whisk together the fish sauce, soy sauce, sugar, and pepper in a small bowl, and break up the chilled rice with your hands to remove clumps. Note: This prevents the rice from steaming in big chunks
  2. Heat the oil. Place your wok or large skillet over high heat. Wait until the oil begins to shimmer.
  3. Sauté aromatics. Add the minced garlic and sliced scallion whites. Stir fry for 30 seconds until fragrant and golden.
  4. Toast the rice. Add the chilled Jasmine rice to the pan. Toss and press the rice against the hot surface for 3–4 minutes until the grains are toasted and develop mahogany colored edges.
  5. Cook the eggs. Push the rice to the side of the pan. Pour the beaten eggs into the center and scramble until just set.
  6. Combine and season. Pour the sauce mixture over the rice and eggs. Toss everything together for 1-2 minutes until evenly coated and steaming.
  7. Fold in seafood. Gently fold in the lump crab meat and reserved scallion greens.
  8. Finish with acid. Stir in the lime juice and remove from heat immediately. Note: This preserves the crab's delicate texture