Step 1

Place sliced chilies and garlic in a small dipping sauce bowl and add enough fish sauce to completely submerge the chilies and garlic. You can add more fish sauce to make the sauce less spicy.

Step 2

Add lime juice and let sit until ready to use. This will keep in the fridge for a few weeks.

Step 3

Heat oil and garlic in a wok over medium heat and stir until the smallest pieces of garlic start to turn golden.

Step 4

Add eggs, scramble slightly, then let them set about halfway before stirring to break up the pieces.

Step 5

Turn heat up to high then add rice, soy sauce, fish sauce, sugar and pepper and toss to distribute the sauce evenly. Once mixed, add most of the crabmeat (save a bit for garnish), and continue tossing for about 2 minutes, occasionally letting the rice sit without stirring so that it can toast and develop flavour. Be gentle when tossing so you don’t break up the crab pieces too much.

Step 6

Once the rice is dry and some of the grains are toasted, turn off the heat and toss in most of the green onions and/or cilantro (save some for garnish).

Step 7

Plate and top with the remainder of the crab meat and green onions/cilantro.

Step 8

Serve with cucumber slices, a lime wedge, and prik nam pla. Enjoy!