Chesapeake Blue Crab Fried Rice
- 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.