Thai Crab Fried Rice

Step 1

If the rice is warm or packed together, spread it on a plate and let it cool for 5 minutes, then gently break apart any clumps with your fingers until each grain is separate.

Step 2

Slice the snap peas lengthwise into thin strips, about 1/8 inch wide, discarding the ends.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 4

Pour the fish sauce and lime juice into a small bowl and stir them together with a spoon until combined.

Step 5

Pour the oil into a large skillet or wok and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the minced garlic and stir it constantly for 15 seconds until you smell a strong, pungent garlic aroma.

Step 7

Pour in the chilled rice and use a wooden spoon to break it into individual grains as you stir, scraping the bottom and sides, for 2 minutes.

Step 8

Add the snap pea strips and stir constantly for 1 minute until they turn bright green and still feel slightly crisp when bitten.

Step 9

Add the crab meat and gently fold it in with a wooden spoon for 30 seconds, turning the mixture over itself until the crab is distributed evenly throughout.

Step 10

Pour in the fish sauce and lime juice mixture and stir everything together for 30 seconds until the liquid is absorbed and the rice looks glossy.

Step 11

Divide the fried rice equally between two plates or bowls.

Step 12

Scatter the chopped cilantro and/or scallions over the top of each portion.