Ingredients:

  • 3 cups (450g) Day-old Jasmine rice, cold
  • 2 tbsp (30ml) Neutral oil (grapeseed or canola oil)
  • 3 Large eggs, beaten
  • 8 oz (225g) Jumbo lump crab meat, picked over for shells
  • 4 cloves Garlic, finely minced
  • 2 small Shallots, finely diced
  • 2 Thai Bird’s Eye chilies, sliced thin
  • 1.5 tbsp (22ml) Fish sauce
  • 1 tsp (5ml) Thin soy sauce
  • 1/2 tsp (2g) White pepper
  • 1 tsp (4g) Granulated sugar
  • 2 stalks Scallions, sliced on a bias
  • 1/2 cup Fresh cilantro leaves
  • 1 Lime, cut into wedges
  • 1/2 Cucumber, sliced

Instructions:

  1. Heat the neutral oil in a wok or heavy-bottomed skillet over medium-high heat until shimmering.
  2. Add minced garlic, diced shallots, and sliced Thai chilies. Sauté for 30 seconds until fragrant and shallots are translucent.
  3. Push the aromatics to the side of the wok and pour in the beaten eggs. Let set for 5 seconds, then scramble until 80% cooked and still slightly moist.
  4. Increase heat to high and add the cold jasmine rice. Use your spatula to break up any large clumps. Toss vigorously to coat every grain in the flavored oil and egg. Spread the rice out against the sides of the wok and let it sit undisturbed for 30 seconds until you hear a faint crackling sound. This is the rice toasting and developing texture.
  5. Season with fish sauce, soy sauce, sugar, and white pepper. Drizzle the fish sauce, thin soy sauce, and sugar over the rice. Sprinkle in the white pepper. Continue to toss and stir for another 2 minutes. The sugar will caramelize slightly, and the fish sauce will lose its pungent raw smell, transforming into a deep, savory aroma.
  6. Turn the heat down to medium and gently fold in the 8 oz of jumbo lump crab meat. You want to warm it through without breaking those beautiful, large lumps. Cook for about 1 minute until the crab is steaming and fully integrated.
  7. Turn off the heat and toss in half of the scallions. Give it one last gentle stir. Serve immediately with cucumber slices and lime wedges on the side.