8 cups (3 cups raw + 4 1/2 cups water in the rice cooker) cooked jasmine rice, cooled to room temperature
4 eggs, beaten
4 tbsp. vegetable oil
1/4 cup shallots or red onion, chopped
1 lb. lump crab meat (or substitute with crab claw meat, shrimp, scallop or imitation crab meat, or any combination thereof - just make sure any raw seafood is thoroughly cooked, maybe pre-sauteed in a little oil before adding to the rice)
2 tsp. fish sauce
2 tsp. soy sauce
4 scallions, thinly sliced on the bias (at an angle)
1 jalapeno pepper, seeded & thinly sliced
1/4 cup fresh Thai basil, chopped (optional - use sweet basil, if Thai is not available)
Pinch of white pepper
1/4 cup fresh cilantro, coarsely chopped
2 limes, cut into wedges
2 small English or hothouse cucumbers, halved lengthwise and thinly sliced
Chili Fish Sauce (Nam Pla Prig):
2-3 Thai or Serrano chilies, thinly sliced
1 shallot, thinly sliced
2-3 tbsp. fish sauce (enough to cover the chilies and shallot)
1. Combine all chili fish sauce ingredients in a small bowl, cover & set aside.
2. Cook the rice; let cool & set aside.
3. Heat 1-2 tsp. of oil in a wok or large saute pan over medium-high heat. When pan is hot, add the beaten eggs and cook until just done (basically, scrambled eggs). Cut into 1-2" chunks with spatula, remove to a bowl, and set aside. Alternatively, you can scramble the eggs later, in the same pan with the fried rice (as noted below).
4. In the same pan, add 4 tbsp. of vegetable oil (it sounds like a lot, but then you've got 8 cups of rice going in and the oil will keep the grains separated) and heat over high heat. When almost smoking, add the onion or shallot & cook about 30 seconds or until soft. Add rice and stir well to separate the grains, about 2 minutes (keep the heat on high, as that is the key to a good fried rice).
5. Add fish sauce & soy sauce, and stir well. Toss in crab meat & stir lightly to combine. If you want to scramble the eggs at this step, you can do so by pushing the rice over to one side of the pan with the spatula and cooking the eggs there until done & then tossing it in with the rice. Otherwise, just add the pre-scrambled eggs.
6. Stir in scallions, basil & sliced jalapenos and remove from heat. Season with a pinch of white pepper. Adjust seasonings as needed (NOTE: I like to keep this dish on the less salty side, especially since it will be served with additional chili fish sauce and may be accompanied by other savory Thai dishes).
7. Serve in a large bowl or platter, garnished with cilantro, sliced cucumbers & lime wedges.