Step by step

Method

5 steps

1. 1

   Loosen 3 cups cold cooked jasmine rice with your fingers so there are no clumps. Pick over 8 oz lump crab meat for shells. Stir 1 tablespoon fish sauce, 1 tablespoon light soy sauce, and ½ teaspoon white pepper in a small bowl.

2. 2

   Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high until shimmering. Pour in 2 lightly beaten large eggs and scramble until softly set, about 1 minute. Transfer to a plate.

3. 3

   Add the remaining 1 tablespoon oil. Cook 3 minced garlic cloves and ½ small finely diced yellow onion until the onion softens and the garlic smells sweet, about 1 minute — don't brown the garlic hard.

4. 4

   Add the rice and toss until hot and separated with a few pale-gold toasted bits, 3–4 minutes. Quiet pan means steaming; raise the heat. Pour in the sauce and toss until evenly coated.

5. 5

   Gently fold in the crab and scrambled egg so the crab stays in nice pieces, about 1 minute — just warm it through; boiling crab goes stringy. Kill the heat, add 3 sliced green onions and 1 tablespoon fresh lime juice. Serve with cucumber slices, cilantro, and lime wedges. You want separate savory grains with sweet crab and a lime finish — not mushy rice or shredded overcooked crab.