Crab Fried Rice

3-4 tablespoons oil

4 cups cooked white rice

1/4 teaspoon white pepper

1 tablespoons ginger (minced)

2 cloves garlic (minced)

2 tablespoons green onion (chopped white part)

2 tablespoons fish sauce

1 tablespoon soy sauce

1/4 teaspoon MSG

2 eggs (beaten)

1 cup (125 g) cooked lump crab meat

2tablespoons green onion (chopped green part) 

1/4 cup cilantro (chopped)

salt (to taste)

Lime wedges

First, prep all of your ingredients, including your aromatics--ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.

Heat the cooking oil in a wok or large fry pan over heat. Add the cooked rice to the wok. Stir fry the rice for 3 minutes or so until it's starting to brown a bit. Lower the heat to medium high and add the ginger, garlic and and white  parts of the green onion. Cook and combine moving constantly in the pan. 

Add the white pepper, fish sauce, MSG and soy sauce to the rice. Stir-fry to combine.

Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated.  

Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the green part of the green onion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime.