1 lb Margarita® Super Claw Crabmeat
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 Margarita® Super Claw Crabmeat 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 Margarita® Crab fried rice and finish with a squeeze of lime and your favorite chili oil!