This can be made with any sort of crab. You can get those refrigerated jars of pasteurized crab meat that are good. I used fresh pineapple, but you don't need a whole pineapple for the recipe. So canned will work if you don't feel like eating the rest for a snack. If you are a novice to fried rice, the one vital thing you need to remember is to start with cool cooked rice. I usually use day-old rice or at least rice I've made in the morning. Once made, this is best eaten immediately, although I've reheated it for lunches later and it was OK.
3tablespoonspeanut oil,lard or other vegetable oil, divided
2to 3 eggs,lightly beaten
3to 4 green onions,chopped
1tablespoonminced fresh ginger
3to 5 dried hot chiles,broken up and partially seeded
1/2poundpineapple,cut into chunks
2to 3 tablespoons fish sauce(or soy sauce)
Heat 1 tablespoon of the peanut oil in a wok or large, non-stick saute pan over high heat. Use your hottest burner, too. The second the oil begins to smoke, pour in the beaten eggs and swirl them around in the pan to coat it in a thin layer. Let this cook for a couple seconds, then use a spatula or wooden spoon to break it up into pieces. Tip it out of the pan and into a bowl. Set aside.
Wipe the inside of the wok with a paper towel and add the remaining peanut oil. Let this heat up for a minute or so, but don't let it smoke. Add the chopped green onions, ginger, lemongrass and chiles and stir-fry for 30 seconds to 1 minute over high heat.
Add the rice, crabmeat, pineapple, cooked eggs and fish sauce and stir-fry for 2 minutes. Now let the mixture cook undisturbed for 1 minute; this gives it a little color. Toss well and repeat the process for 1 more minute. Turn off the heat and mix in the cilantro.