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  • 1 – 2 garlic cloves

  • a good pinch of salt

  • 3 tablespoons vegetable oil – more as required

  • 1 egg

  • 1 cup cooked rice – ideally cooked the night before but certainly cooled

  • large pinch of ground freshly white pepper

  • a larger pinch of white sugar

  • 2 tablespoons light soy sauce

  • 3 green spring onions, cleaned and chopped

  • 30 g cooked crabmeat

  • coriander leaves

  • wedges of lime

  • slices of cucucmbers

  • fish sauce

  • scuds

  • lime juice


  • 1.

    Make a paste with the garlic and salt.

  • 2.

    Heat the wok and add plenty of oil, then stir in the garlic and fry until beginning to colour. Crack in the egg, allow it to firm before stirring and scrambling. Add the rice, turn down the heat and frying gently, crumble, mix and toss the rice. Season with the soy and sugar, add the crab and the spring onions but reserve a little of both to sprinkle over the finished rice with

  • 3.


  • 4.

    Serve with some slices of cucumbers and a wedge of lime and with a bowl of fish sauce with chopped chillies and a good squeeze of lime juice.

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