Step 1

1 Preheat the oven to 200 degrees

Step 2

2 Line a baking sheet with parchment paper

Step 3

3 Heat 1 teaspoon of the oil in a wok until the oil shimmers; swirl to coat the wok evenly

Step 4

4 Add the scallions and bird's-eye peppers; stir-fry for about 2 minutes until they have softened, then add the red curry paste and stir-fry just until fragrant

Step 5

5 Add the rice in three or four increments; this will help keep it from clumping together

Step 6

6 Stir-fry until it is just heated through

Step 7

7 Transfer to a heatproof mixing bowl; add the crab, lime juice and fish sauce (to taste), tossing to combine

Step 8

8 Wipe the wok clean

Step 9

9 Whisk together the eggs and water in a large, deep bowl

Step 10

10 Heat 2 teaspoons of the oil in the cleaned wok over medium heat, swirling to coat

Step 11

11 Pour about one-fourth of the egg mixture into the wok; tilt the pan to create an even layer and cook until the egg is just set

Step 12

12 Spoon one-fourth of the rice mixture into the center of the cooked egg

Step 13

13 Use a spatula to fold over each side of the omelet, forming a kind of packet

Step 14

14 Press it gently with the spatula, then turn over the omelet so it browns on the other side

Step 15

15 Transfer to the baking sheet and place in the oven

Step 16

16 Repeat the process three more times adding 1 teaspoon of oil, the egg, filling, browning and oven transfer for the remaining 3 omelets

Step 17

17 Serve warm