Step 1: Prepare the Ingredients

1. Mince the ginger and garlic finely.
2. Chop scallions and cilantro.
3. Beat the eggs in a small bowl.
4. If using canned crab, drain and gently flake it with a fork.

Step 2: Heat the Wok and Sauté Aromatics

1. Heat 3 tablespoons of oil in a wok or large skillet over medium-high heat.
2. Add the ginger and cook for 30 seconds until fragrant.
3. Stir in the garlic and cook for another 30 seconds, ensuring it doesn’t burn.

Step 3: Cook the Rice

1. Turn the heat to high and add the cooked rice, breaking up any clumps.
2. Stir-fry for 3 minutes to evenly coat the rice with aromatics.

Step 4: Season the Rice

1. Sprinkle in white pepper, fish sauce, soy sauce, and Shaoxing wine.
2. Mix well and taste, adjusting salt if needed.

Step 5: Add the Egg

1. Push the rice to the sides of the wok, creating a well in the center.
2. Pour the beaten eggs into the well and let them cook slightly before scrambling.
3. Fold the eggs into the rice until fully incorporated.

Step 6: Add the Crab

1. Gently stir in the lump crab meat and cook for 1-2 minutes, just until heated.
2. Be careful not to overmix to keep the crab meat intact.

Step 7: Final Touches & Serving

1. Add the chopped scallions and cilantro and give it a quick toss.
2. Remove from heat and serve immediately with lime wedges on the side.