- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 4 scallions, chopped, whites and greens separated
- 5 cups U.S.-grown jasmine rice, cooked and cooled, (about 1 1/2 dry rice)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/ 2 teaspoon salt
- 1/ 2 teaspoon white pepper
- 3 eggs
- 6 ounces crab meat, fresh or canned, drained
- Chili oil, for serving
- Cucumbers, for serving
- Pickled Veggies, for serving
- Cilantro, for serving
Heat 3 tbsp of olive oil in a large skillet over medium high heat. Add garlic, ginger, and the whites of the green onion to the oil and cook for 1-2 minutes, until fragrant.
Add the rice and use a spatula to break the rice clumps apart and toss in the oil. Season with fish sauce, oyster sauce, salt and white pepper.
Spread the rice out into an even layer in the pan and allow to cook undisturbed for 2 minutes. Mix up the rice and repeat step 3 2-3 more times until the rice is browned and crisp.
Make a clear opening in the center of rice. Add the remaining 1 tbsp of olive oil to the center of the pan. Allow the oil to heat up for 30 seconds. Add the eggs to the center of the pan and allow them to cook undisturbed for 1-2 minutes, until the whites of the eggs have started to set up. Use your spatula to break up the egg and mix in the rice. Add crab meat and continue to stir fry for 2-3 minutes. Mix in the greens of green onions.
Serve the crab fried rice immediately with chili oil, cucumbers, pickled veggies, and cilantro!