3 tbsp vegetable oil
1 onion, diced
4 garlic cloves, roughly chopped
2 eggs, lightly whisked
200g (7 oz) crab meat
3 cups cooked rice
1 tbsp light soy sauce
1½ tbsp fish sauce
1 tsp sugar
2 tbsp finely chopped coriander (cilantro)
2 tbsp finely chopped spring onion (scallions)
spring onion to serve
lime wedges to serve
cucumber slices to serve
Chilli fish sauce (Prik Nam Pla):
5 birds’ eye chillies (or other spicy fresh chilli), finely sliced
4 tbsp fish sauce
1 tbsp lime juice
For the chilli fish sauce, mix ingredients in a small bowl.
Heat oil in a frying pan over medium heat and cook onion and garlic until lightly golden and soft. Add the eggs and allow them to set slightly before using a spatula to mix and scramble them.
Add the rice and stir-fry until well combined. Add the soy sauce, fish sauce, sugar and pepper. Stir-fry until well combined. Toss through the crab meat. Then toss through the coriander and spring onion.
Transfer the rice to a serving plate and serve with chilli fish sauce, spring onion, lime and cucumber.