Instructions: Cook the rice in boiling salted water until just tender, about 12 minutes. Drain well, spread on a tray and allow to cool in refrigerator. Peel and finely dice the onion and flake the crab meat. Whisk the eggs and sesame oil in a small bowl until combined.

Heat the oil in a large pan or wok, add the eggs and stir lightly, cook until set. Lift omelet from pan and and cut into strips.

Add onion to pan and cook until transparent. Add rice to pan and turn over and over with a spatula, add crab and spring onion and cook 1 minute. Add egg and soy, mix lightly for 2 minutes.

Serves 4.

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