• Prep Time: 15 Minutes
• Cook Time:15 Minutes

Ingredients:

• 4 cups cooked rice, cook rice the night before, loosen the rice and chill in refrigerator overnight
• 1 cup crab meat
• 4 tsp minced garlic
• 1 cup yellow onion, sliced
• 4 stalks of green onions, chopped
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 3 tbsp palm sugar
• 4 tbsp coconut oil
• 3 eggs, lightly beaten with 1 tbsp fish sauce
• 1 tbsp ground white pepper

Directions:

1. Heat coconut oil in wok over medium high heat.
2. When oil is hot, add onion and garlic and stir fry until garlic and onions turned light brown. Push garlic and onion to the side of wok.
3. Add egg in the middle of work, scramble when partially set, and mix well with garlic and onions.
4. Add crab meat, 2 tbsp light soy sauce, 1 tbsp fish sauce, 3 tbsp palm sugar, and stir well.
5. Add chilled rice, 3 tbsp oyster sauce, fry over high heat until ingredients are well mixed and rice is heated through.
6. Add green onions and stir, turn off heat.
7. Serve hot.

Note: I have also cooked a vegetarian version substituting the crab meat with fried tofu. Cut a box of firm tofu into small cubes. Fry tofu cubes until golden on all sides. Substitute crab meat with fried tofu in step 4.