1. Prepare Your Ingredients (Mise en Place): Cook jasmine rice in advance and chill for at least 2 hours or use day-old rice. Mince garlic, dice shallot, slice green onions, beat eggs, and measure sauces. Check crab meat for shells.

2. Heat the Wok: Heat 2 tablespoons vegetable oil in a large wok or non-stick skillet over medium-high heat until shimmering.

3. Cook Aromatics and Eggs: Add garlic, shallot, and white parts of green onions. Stir-fry for 30-45 seconds until fragrant. Push to one side, add beaten eggs, and scramble for 1 minute until just set. Mix with aromatics.

4. Fry the Rice: Add chilled rice, breaking up clumps with a spatula. Stir-fry for 3-4 minutes until heated through and slightly crispy. Add fish sauce, soy sauce, lime juice, white pepper, and Thai chili paste (if using). Toss for 1-2 minutes to coat evenly.

5. Add Crab and Finish: Gently fold in crab meat and green onion tops, cooking for 1-2 minutes until warmed through. Avoid overmixing to keep crab in chunks. Taste and adjust with more fish sauce or lime juice if needed.

6. Serve: Transfer to plates, garnish with cilantro, lime wedges, or cucumber slices. Serve hot with Thai chili sauce or a fried egg on top, paired with a side of sliced cucumbers.