Simple Crab Stir Fry (Thailand)

1 cup crabmeat (a large crab, broken up, or "loose" crabmeat)
2 [duck] eggs
1/2 cup hom yai (white onion), diced
1/2 cup khuen chai (Chinese celery)
1/2 cup ton hom (spring onion), sliced thinly
2 tablespoon kratiem (garlic), chopped
1 tablespoon nam pla (fish sauce)

Method: Whisk the eggs with the fish sauce. Place a wok or skillet over medium low heat and saute the onion and garlic in a little oil until golden and translucent. Add the crabmeat, and stir fry until nearly cooked through.

Drizzle in the eggs, using the spatula in a brisk chopping motion to break up the cooked eggs into filaments, then add the remaining ingredients.

Alternatively cook the eggs to form a thin omelette, and then roll it up and slice it, adding the slices of egg to the cooking crabmeat when nearly cooked.

Serving & Storage: This is a "one plate" dish served on its own as a light breakfast, or
luncheon dish, or with other items as part of a Thai dinner.