Summary

With a squeeze of lemon for a bit of zing, this is a tastey and very healthy dish which is ideal for giving energy to sporting people and also for people concerned about their fitness.

I've included pre-cooked crab in my recipe, but pre-cooked prawns can be used, or even a piece of cooked chicken can be diced and used as a substitute for the crab.

I always recommend using a wok for stir frys but you can improvise with a frying pan provided it is big enough to comfortably contain all the ingredients as they are being stirred.

Tip: I buy a lot of ingredients for asian and oriental cuisine from ethnic grocery stores as the bottles sold in supermarkets are often on the small side and less economical. If you have a store local to where you live, I would recommend you pay a visit and purchase your soy sauces and oyster sauces here. (Root ginger and fresh chillies are often better value too).

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Method

(Please note that the rice in this recipe needs to have been previously boiled, drained, and put to one side to completely cool down.)

1. Finely chop the onion. Cut the tomato into 8 pieces. Cut the spring onion into 3cm lengths.
   
   
2. Open the tin of crab and drain off any liquid.
   
   
3. Add about 2 TBS rapeseed oil to a wok and heat. Add a knob of butter.
   
   
4. Add the onion to the wok.
   
   
5. Add the eggs to the wok. As the eggs show signs of cooking, cut the egg into shreds with a stirrer, and bring the onions and egg together.
   
   
6. Add the (cooked) rice to the wok, and stir.
   
   
7. Add the drained crabmeat, and stir.
   
   
8. Add the tomato pieces, and stir.
   
   
9. Now add the soy sauce, oyster sauce and sugar to the mix and stir.
   
   
10. Lastly, add the spring onion to the wok, and stir thoroughly.
    
    
11. The dish is now ready to serve. Garnish each plate with slices of the cucumber and a wedge of lemon.