INGREDIENTS
3 TBSP peanut oil or other vegetable oil, divided
2 to 3 eggs, lightly beaten
3 to 4 green onions, chopped
1 TBSP fresh ginger, minced
1 TBSP lemongrass (optional), minced
1 tsp. Sichuan peppercorns
3 to 5 dried hot chiles, broken up and partially seeded
1/2 lb. crabmeat
1/2 lb. pineapple, cut into chunks
3 cups cooked, cooled rice
2 to 3 TBSP fish sauce or soy sauce
1/3 cup cilantro, chopped
DIRECTIONS
Heat 1 TBSP of the peanut oil in a wok or large, non-stick saute pan over high heat.
Immediately after the oil begins to smoke, pour in the beaten eggs and swirl them around in the pan to coat it in a thin layer.
Let this cook for a couple seconds, then use a spatula or wooden spoon to break it up into pieces.
Tip it out of the pan and into a bowl. Set aside.
Wipe the inside of the wok with a paper towel and add the remaining peanut oil.
Heat the oil for a minute or so, but don't let it smoke.
Add the chopped green onions, ginger, lemongrass and Sichuan peppercorns and stir-fry for 30 seconds to 1 minute over high heat.
Add the rice, crabmeat, pineapple, cooked eggs and fish sauce and stir-fry for 2 minutes.
Let the mixture cook undisturbed for 1 minute to give it a little color.
Toss well and repeat the process for 1 more minute.
Turn off heat and mix in the cilantro.
Serve and enjoy.
