Ingredients:

  • 4 cups (600g) cooked jasmine rice, chilled overnight
  • 2 tbsp (30ml) neutral oil
  • 2 large eggs, lightly beaten
  • 3 cloves (15g) garlic, minced
  • 1 small (110g) yellow onion, finely diced
  • 1/2 cup (75g) frozen peas and carrots, thawed
  • 2 stalks (30g) green onion, sliced into 1-inch pieces
  • 8 oz (225g) lump crab meat, chopped into bite-sized chunks
  • 1/2 tsp (3g) salt
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) fish sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (4g) granulated sugar
  • 1/4 tsp (1g) white pepper

Instructions:

  1. Whisk the soy sauce, fish sauce, sesame oil, sugar, and white pepper in a small bowl until the sugar dissolves. Break up the chilled rice with your hands to remove any large clumps.
  2. Heat 1 tbsp of oil over medium-high heat. Sauté diced onion and garlic for 2 minutes until translucent. Push vegetables to the side and scramble the beaten eggs until just set.
  3. Increase heat to high and add the remaining 1 tbsp of oil. Add the chilled rice and stir-fry for 3–5 minutes, letting it sit for 30 seconds between stirs to create crispy edges. Pour the sauce mixture over the rice and toss until evenly coated and mahogany-colored.
  4. Stir in the peas, carrots, and green onions for 1 minute. Gently fold in the crab meat, stirring only 2–3 times to warm through without shredding the meat.