Thai crab fried rice with prik nam pla

Cook jasmine rice with slightly less water (or use day-old rice); spread out to let the steam escape and the grains separate.

For prik nam pla, combine chilies and chopped garlic (thinly sliced shallots optional), cover with fish sauce and add a little squeeze of lime. Make ahead so the garlic infuses, or use fresh.

Add a little oil to a large wok and add the garlic right away; cook on medium to medium-low until the smallest pieces start to turn golden.

Add the eggs, raise the heat a little, let set slightly and scramble gently, leaving it marbled and not fully set.

Add the rice and all the seasoning: soy sauce, fish sauce, white pepper and a little sugar.

Break up lumps, then let the rice sit and toast before tossing; repeat until golden browning appears and it pops. Do not crowd the pan.

Add the crab and mix gently until heated through, letting the rice toast further.

Add green onions and cilantro, toss and turn off the heat.

Top with reserved crab; serve with cucumber slices, lime wedges cut around the core, and prik nam pla in a small bowl.