Servings: 2

½ cup of thinly sliced shallot (1/16" thick) ½ cup of thinly sliced shallot (1/16" thick)
1 large egg (do not scramble!) 1 large egg (do not scramble!)
½ cup of green onion, chopped into ¼" pieces ½ cup of green onion, chopped into ¼" pieces
⅔ cup of chopped cilantro ⅔ cup of chopped cilantro
2 cup of already cooked and cooled rice 2 cup of already cooked and cooled rice
1 cup cooked cooled crab meat chunks 1 cup cooked cooled crab meat chunks
1 lime, sliced into quarters 1 lime, sliced into quarters
soy sauce soy sauce
fish sauce fish sauce
avocado oil avocado oil

Heat 1 tablespoons of oil over high heat in a 12" non-stick skillet.
Add the onions and egg to the pan, quickly chopping up the egg as it cooking into pieces.
Cook the onions and egg for 90 seconds, flipping the ingredients every 30 seconds.
Add ¼ cup of green onions, flip and cook for another minute, flipping every 30 seconds.
Add another 2 tablespoons of oil, the rice and ½ teaspoon of soy sauce to the pan and flip.
Cook the rice for 2 minutes, flipping every 30 seconds. We want some crunch in the rice!
Add the crab and ⅓ cup of cilantro, a ½ of the lime and ½ teaspoon of fish sauce to the pan and flip.
Cook for another 2 minutes, flipping every 30 seconds. We want some crunch in the crab too!
Plate the rice, add a squeeze of lime, a splash of fish sauce and sprinkle green onions and cilantro on top.
Serve with extra lime, cilantro and fish sauce on the side.

Adding extra crab is an option, but 2 cups was definitely too much. And definitely make sure to allow the rice and crab to get a bit crunchy. Trader Joe's has a frozen, already cooked mixed rice that I cooked as directed and then cooled down in the fridge before cooking.  Adding extra crab is an option, but 2 cups was definitely too much. And definitely make sure to allow the rice and crab to get a bit crunchy. Trader Joe's has a frozen, already cooked mixed rice that I cooked as directed and then cooled down in the fridge before cooking.