Crab Fried Rice

Break up the overnight rice with your hands or a spoon to get rid of any clumps — overnight rice keeps the fried rice fluffy instead of soggy.

Make the nam pla prik: combine the cut bird's eye chilies and fish sauce in a small saucer, then set aside.

Heat a wok over high heat until fully heated, then add 2 tablespoons of the oil.

When the oil is hot, add the minced garlic and stir-fry until light brown and aromatic.

Add the rice and toss and stir with a spatula to break it up in the wok.

Add the light soy sauce and fish sauce, and continue to stir until well combined with the rice.

Push all the rice to one side of the wok. Add the remaining ½ tablespoon of oil to the empty side and pour in the beaten eggs.

Let the eggs cook and set for a moment, then fold the rice over the eggs.

Wait about 1 minute, then continue to stir, breaking the eggs into smaller pieces so they are evenly distributed through the rice.

Stir in the crab meat and keep stir-frying until the rice is slightly toasted and fluffy — a little char adds a smoky flavor.

Add the white pepper and scallions, and stir a few times.

Dish out the fried rice and garnish with cilantro leaves.

Serve with lime wedges, cucumber slices, tomato wedges, and the nam pla prik (chilies in fish sauce).