Crabby Rice - cooking recipe

Ingredients

200 g canned crabmeat
1 onion
6 shallots
2 tablespoons oil
2 eggs
1 1/2 cups long-grain rice
salt
1 tablespoon soy sauce

Preparation

Bring a large saucepan of water to the boil.
Add the salt and the rice.
Boil rapidly for 15 minutes.
Spread rice evenly over a shallow tray and refrigerate until cold.
Peel and grate the onion.
Drain and flake the crab meat.
Heat oil in a large frying pan or wok and cook the onions until they are nice and soft.
Beat eggs pour into pan on top of the onion.
Stir lightly and cook until set.
Remove from pan and cut the omelete into strips.
Now in the wok add the chilled rice, shallots and crab.
Heat it all up until it is a nice temperature to eat.
Add the cut up egg omlete and stir through the rice.
Serve.