1-First, make sure your rice is cooked and cooled this helps it fry up nicely without clumping. Heat 3 to 4 tablespoons of cooking oil in a wok or large pan over medium-high heat, then add 2 tablespoons of minced ginger and 2 cloves of minced garlic. Stir-fry until they’re fragrant, which sets the base for the dish’s aromatic flavor.

2-Next, add your 4 cups of cooked rice to the pan and fry it with the seasonings: 1/4 teaspoon of white pepper, 3 tablespoons of fish sauce, 1 tablespoon of soy sauce, and optionally 1 tablespoon of Shaoxing wine. Stir everything together at high heat. Now, pour in the two beaten eggs over the rice and keep stirring until they’re cooked and coating every grain evenly for tips on how to do this perfectly, see our section on advanced techniques.

3-Once the eggs are set, fold in the 1 cup of cooked lump crab meat and warm it through gently to keep its texture delicate. Finally, mix in the 2 chopped scallions and 1/4 cup of chopped cilantro just before serving. Finish with lime wedges and a side of chili oil to enhance the spiciness. The whole process takes about 25 minutes, and spreading the rice evenly when adding eggs is a pro tip for the best results.