Start by gathering all your ingredients. Peel and mince the garlic, slice the scallions, and finely chop the cilantro. If you haven't done so, pick the crab meat from the shell if you’re using whole crab. This may take some time, but trust me; it’s worth every moment for the taste!

Heat 1 tablespoon of the oil in a large skillet or wok over medium heat. Add the beaten egg and cook until it's just set. Don’t overdo it; you want it soft. Once done, remove the egg and place it on a plate to cool.

In the same skillet, add another half tablespoon of oil. Toss in the minced garlic and sliced chilies. Sauté until fragrant but not browned—about 30 seconds. This step enhances the overall flavor, making it aromatic.

Gently fold in the crab meat with the garlic mixture. Stir it around for about a minute, allowing the crab to warm through without losing its delicate texture.

Now let’s add the cooked rice. Use day-old rice if you have it; it's dryer and fries better. Break up any clumps as you add it to the skillet. Stir to combine all the ingredients evenly.

Pour in the fish sauce and soy sauce. Use a wooden spoon to mix everything thoroughly. Add the white pepper and salt to taste, allowing the flavors to meld.

Slice the cooked egg into strips and fold it back into the mixture along with the sliced scallions. Add the sesame oil last for a touch of nuttiness that elevates the dish.

Remove from heat, add the fresh cilantro, and toss everything one last time. Serve with lime wedges on the side for a fresh squeeze of citrus right before eating.