I like to take any good fried rice recipe (Aubrey's Chicken Fried Rice here is a great one) and instead of chicken, add lump crab meat. I usually use about 6-8 oz for four servings, but more works great. (You can even used canned lump crab, but make sure its lump for texture). I also add Sriracha sauce to taste (usually about 1/2 a tsp) and about 1/4 cup of course chopped fresh basil. The chili sauce and basil gives it a nice Thai spin on a classic dish.
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