3 Tbsp avocado or vegetable oil

5 cloves garlic, chopped

1/4 cup chopped onion

1 teaspoons grated ginger

2 eggs

21/2 cups cooked jasmine coconut rice (see note)

2 Tbsp soy sauce

2 tbsp fish sauce

1 tsp coconut sugar

¼ tsp white pepper

1/4 teaspoon black pepper

1/2 green bell pepper (optional can also use green beans)

8 ounces crab meat

The juice of two limes

2 green onions chopped

2 tablespoons chopped cilantro

Lime wedges for serving

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Heat oil, ginger and garlic in a wok over medium heat and stir cooking about two minutes.

 

Add eggs, and let set just a bit before scrambling slightly and breaking into pieces.

 

Crank up the heat to high and add the rice, soy sauce, fish sauce, sugar and pepper. Toss to combine.

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If using, add the bell pepper and toss to combine. Cook one minute.

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Turn down the heat to medium high and add the crabmeat tossing gently to avoid break it up too much.

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Toss for about 2 minutes, occasionally letting the rice sit without stirring so that it can get all toasty and delicious.

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Once the rice is dry and some of the grains are toasted, turn off the heat and add the green onions and cilantro.

 

Squeeze in the lime juice and lightly toss to combine

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Serve and enjoy.

 

 

 

For coconut rice, if cooking 1 cup rice use 1/2 cup chicken stock and 1 1/2 cup coconut milk instead of 2 cups water. For best results, use jasmine rice. Rice should either be cooked fresh, spread on a tray, and allowed to cool for 10 minutes.