1 lb Super Claw crab meat
2 tablespoons ginger, minced
2 large cloves garlic, minced
4 cups white rice (cooked and refrigerated)
1/4 teaspoon white pepper
1 tablespoon soy sauce
3-4 tablespoons oil
2 eggs, scrambled
2 scallions, chopped
1/4 cup cilantro, chopped
Salt, to taste
Lime wedges
To begin pour the cooking oil in a wok over medium-high heat. Add the ginger and garlic (stir for 40 seconds), then add the cooked rice and turn up the heat to high. Stir-fry the rice for 2-3 minutes until it is evenly combined with the ginger/garlic mixture and heated thoroughly. Add white pepper, soy sauce and salt to taste. Stir-fry to combine. Using your wok spatula, spread the rice out into an even layer along the surface of the wok. Add the scrambled eggs and stir-fry again. Before adding the crab, use your wok spatula to spread the rice evenly once more in the wok. Add the Super Claw crab meat to the rice and combine thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted.
Serve your Crab fried rice and finish with a squeeze of lime and your favorite chili oil!