Crab Fried Rice

Method

1. In a wok, heat a little oil over medium heat and cook the beaten eggs into a soft omelette or scramble.
2. Transfer to a board, chop into small pieces and set aside.
3. In the same wok, heat the remaining oil and sauté the minced garlic and chopped onion until fragrant and lightly golden.
4. Add the diced carrot and green peas and cook for about 2 minutes until just tender.
5. Stir in the crab meat and, if using, the crab fat.
6. Sauté gently for 1–2 minutes, being careful not to break up the crab meat too much.
7. Add the day-old rice, breaking up any clumps, and toss well so the grains are coated with the aromatic crab mixture.
8. Season with soy sauce and, if you like, a little fish sauce.
9. Stir fry until the rice is hot and evenly seasoned.
10. Fold in the chopped egg and sliced spring onions and cook for another minute before serving.