Crab Fried Rice

Instructions

1. Prepare the rice
   Ensure your cooked jasmine rice has been refrigerated overnight or at least for 4 hours. This helps to dry out the rice, preventing it from becoming mushy during stir-frying. Use your fingers to break up any clumps of rice.
2. Cook the eggs
   Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and swirl to coat the pan. Cook for 30 seconds until just set, then break up into small pieces with a spatula. Remove and set aside.
3. Sauté the aromatics
   In the same wok, add the remaining 2 tablespoons of oil. Add minced garlic and diced onion, stir-frying for 1-2 minutes until fragrant and translucent. Be careful not to burn the garlic.
4. Add rice and seasonings
   Add the cold rice to the wok, breaking up any clumps. Stir-fry for 2-3 minutes until the rice is heated through. Pour in the fish sauce and soy sauce, sprinkle with white pepper, and mix thoroughly to ensure the rice is evenly coated.
5. Combine all ingredients
   Add the cooked eggs, thawed peas and carrots, and sliced green onions to the wok. Gently fold in the crab meat, being careful not to break up the lumps too much. Stir-fry for another 2 minutes until everything is heated through.
6. Finish with fresh elements
   Turn off the heat and sprinkle with lime juice and chopped cilantro. Gently toss to incorporate these final flavors without crushing the delicate crab meat.
7. Serve and garnish
   Transfer the crab fried rice to serving plates. Garnish with additional sliced green onions, cucumber slices, and lime wedges. Serve immediately while hot for the best flavor and texture.