• Servings


  • 4 cups U.S.-Jasmine rice, cooked
  • 3 tablespoons rice bran oil (or grapeseed oil)
  • 2 Thai chilies, sliced
  • 4 garlic cloves, minced
  • 2 eggs
  • ½ pound jumbo lump crab meat, canned
  • 4 scallions, thinly sliced
  • white pepper
  • white soy sauce
  • ½ cup fresh cilantro leaves, minced
  • 1 lime, quartered
  • 1 radish, thinly sliced
  • 4 pinches old bay spice


  • Heat ½ tablespoon vegetable oil in a large wok or a large round-sided saucepan on high heat until lightly smoking. Add chilies and garlic and cook, stirring, until fragrant, about 20 seconds.
  • Immediately add half of rice and cook, stirring and tossing, until rice is pale brown, toasted, and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl.
  • Heat another ½ tablespoon oil until smoking, add remaining rice, and cook, stirring, until it has the same texture as the first batch.
  • Return first batch of rice to wok and toss to combine. Push the rice over and add 1 tablespoon oil and crack egg into it. Using a spatula lightly scramble the egg. Season the egg with a pinch of salt. Chop egg into small pieces. Toss egg and rice together.
  • Add crabmeat, scallions, and fish sauce and soy sauce. Toss to combine and cook, tossing and stirring constantly, until crab is warm and scallions are lightly softened, about 1 minute. Season to taste with white pepper. Stir in cilantro. Garnish with more cilantro leaves, sliced radish and Old Bay.