Ingredients:

  • 4 cups (600g) chilled jasmine rice
  • 12 oz (340g) lump crab meat
  • 3 large (150g) eggs, lightly beaten
  • 2 tbsp (30ml) avocado oil
  • 3 cloves (15g) garlic, finely minced
  • 1 small (50g) shallot, finely diced
  • 2 tbsp (30ml) fish sauce
  • 1 tbsp (15ml) light soy sauce
  • 1 tsp (5g) granulated sugar
  • 1/2 tsp (2g) white pepper
  • 3 stalks (30g) green onions, sliced into 1-inch pieces
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat 1 tbsp of oil over medium-high heat. Add the minced garlic and diced shallots, sautéing for 60-90 seconds until fragrant and translucent.
  2. Increase heat to high. Add the remaining 1 tbsp of oil, then add the chilled jasmine rice. Use a spatula to break up clumps and stir-fry for 3-5 minutes until the rice is toasted and smells nutty.
  3. Push the rice to the sides of the pan to create a hole in the center. Pour in the beaten eggs and scramble until just set.
  4. Integrate the eggs with the rice and stir in the fish sauce, light soy sauce, sugar, and white pepper until evenly coated.
  5. Gently fold in the lump crab meat and sliced green onions, tossing briefly only until the crab is heated through.
  6. Remove from heat and stir in fresh cilantro and lime juice. Serve immediately with lime wedges.