Ingredients

· 175g jasmine rice

· 100g picked crab meat

· 2 spring onions, chopped

· 1 small tomato, deseeded and chopped

· 4 tbsp vegetable oil

· 5 cloves garlic, chopped

· 1 egg, beaten

· 1 small onion diced fine

· Half a carrot, peeled and finely diced

· 1 tbsp soy sauce

· 1 tbsp oyster sauce

· 1 tbsp sugar

· 2 tbsp fish sauce

· Small bunch coriander, destalked and chopped

· 1 lime, halved for garnish

Method

· Cook the jasmine rice in a bamboo steamer placed over a pot of boiling water. To prevent the rice from sticking, line the steamer with a square of greaseproof paper. Steam until tender, then remove from the steamer.

· Heat vegetable oil in a wok over medium-high heat. Add the garlic and cook for 30 seconds. Pour in the beaten egg and stir vigorously.

· Add the steamed rice to the wok, stirring continuously. Mix in both spring onions, tomato, and carrot. Stir-fry for two minutes, ensuring the egg is evenly distributed.

· Add the sauces and sugar, cooking for another minute. Stir frequently to prevent the bottom of the wok from burning.

· Transfer the rice to a serving dish. Garnish with fresh coriander and a wedge of lime for squeezing over before eating. For extra heat, sprinkle with chopped chilli.