Surprise! I realized just now that I have eaten six eggs over the course of the last two days. I had two for lunch. I had two for dinner last night. I had one for lunch yesterday. I am really hungry for protein and fat lately. It makes no sense.

Dave and I had been planning on making this meal for this entire week, and we finally had it tonight. First, we had other plans for Monday’s dinner. Then Tuesday we realized that we had no rice, and fresh rice just won’t do for this. So we made the rice, had burrito bowls and saved the leftovers. Wednesday Dave had a client dinner. And holy cow, did Thursday night get here fast.

That said, I’m so excited for the weekend. Tomorrow, I’m taking a quick drive up to Tacoma for work. I’ll probably be home at a pretty reasonable hour, and then we have a weekend with hardly any plans. My one plan is to get a haircut. Holy moly, do I need a bang trim, and also a low key weekend. The countdown is on.

Here’s what you need:
2 Tbsp. fish sauce
2 cloves garlic
1 serrano chile, seeded and chopped
2 tsp. lime juice
2 tbsp. vegetable oil
1/2 cup diced yellow onion
2 garlic cloves
1 thinly sliced green onion
6-8 oz. cooked crab meat
2 cups cooked rice (preferably leftover and cold)
3 eggs, preferably free range
1 tbsp. soy sauce
1/4 tsp. sugar
2 Tbsp. chopped cilantro leaves

In a small bowl (or better yet, a small pitcher that you could pour out of), mix the fish sauce, garlic, chile and lime juice together. Set aside.

Heat the vegetable oil in a large skillet and cook the yellow onion, garlic and green onion until softened. Add in the crab meat and rice, and stir to combine and heat. Crack one egg into a ramekin, then clear a space in the middle of the pan and plop the egg in. Scramble it with the other ingredients.

Stir in the soy sauce, sugar and cilantro leaves. I also added some chili flakes to mine.

At this point, the rice is ready to serve. You can leave it on low heat and fry your other two eggs sunny-side-up in a separate pan, or you can evacuate the rice and fry the eggs in the hot pan. I think either would work, but we did separate pans. This is yet another recipe we adapted from Ted Allen’s In My Kitchen, a book that belongs in every kitchen, in my opinion.