2 cups cooked rice
1 large onion, finely chopped
1 tbsp minced garlic
1 tsp grated ginger
2 scallions chopped
8 oz lump crab meat
12 medium to large shrimp, shelled and deveined
1 pinch saffron (if handy)
¼ cup sweet peas (frozen ok)
4 eggs, scrambled
1 tsp chili flakes
1 tsp sesame oil
1 tbsp rice wine vinegar
2-4 tbsp soy sauce
2 tbsp peanut oil
white pepper to taste
green onions, thinly chopped, for garnish
Heat 1 tbsp peanut oil over high heat in a wok or large flat frying pan until oil begins to smoke.
Add shrimp and lightly saute, about 30 seconds – 1 minute or until just cooked on the outside.
Add onions and cook until onions are translucent, about 2 minutes
Add rice wine vinegar, garlic, ginger, saffron, chili and reduce about 1 minute.
Add sesame oil and eggs and allow to lightly cook until barely firm, about 30 seconds to 1 minute.
Add soy sauce, rice, shrimp and crab and spread thinly and evenly across the surface of the wok or pan. Allow to cook until you hear crackling and edges of rice appear to be getting crispy. Gently fold rice as needed 3-4 times, without stirring, to allow all rice to cook through. Adjust seasonings to desired levels while rice is cooking.
Remove from heat, garnish with one sliced scallion and serve. Cheers, my friends!