Crab Fried Rice - Asian fare

1 ⅔ cups raw jasmine rice or 4 ½ cups leftover cooked rice 

¼ cup peanut or vegetable oil 

1 large onion, sliced 

2 scallions, cut into 1 inch lengths, plus thinly sliced scallion greens for garnish 

6 cloves garlic, minced 

3 eggs, lightly beaten 

¼ cup soy sauce 

1 large beefsteak tomato, seeded and cut into wedges

1 (8 ounce) container lump crabmeat (1 ½ cups), drained 

Kosher salt and ground white pepper

Chili oil, for drizzling

Fresh cilantro for garnish 

Cook the rice 2 minutes less than the package directions so it is al dente. Spread the rice on a baking sheet to cool quickly and prevent it from overcooking and getting mushy. (If you’re using cold leftover rice, put it in a bowl or on a rimmed baking sheet and break it up so it’s not in huge clumps.)

In a large wok or very large saute pan, heat the oil over medium-high heat until shimmering but not smoking. Add the onion and cook until just soft, 3 to 4 minutes. Add the scallions and garlic and cook, stirring for 1 minute. Add the eggs, letting them sit and cook for 20 seconds until partially set, then add the rice and soy sauce, mixing everything together and breaking up the eggs as you do. Cook, stirring, until the rice is hot. Add the tomato and crab and cook until warmed through or 1 to 2 minutes. Season to taste with salt and white pepper. Drizzle with chili oil to taste and garnish with scallion greens and cilantro. 

CHEF TIPS:

• SEEDING A TOMATO: Cut the tomatoes into quarters and scoop out the juicy insides with your fingers.