3 Tb. coconut spread
1 egg
1/2 small onion, chopped fine
4 large garlic cloves, minced
1/2 lg. red bell pepper, chopped
3/4 c. sugar snap pea pods, cut in thirds
1/2 c. fresh crab meat, shredded
1/4 c. lightly toasted, shredded coconut
4 c. cooked jasmine rice
2 Tb. GF soy sauce
1 tsp. Sriracha chili sauce
2 tsp. fish sauce
1 tsp. chili sesame oil
DIRECTIONS: Mix the sauce by combining the GF soy sauce, chili sauce, fish sauce and chili sesame oil. Set aside. Scramble the egg and cook in 1 Tb. coconut spread over low heat. Chop up finely and set aside. In a large pan or wok, heat remaining 2 Tb. coconut spread over med-hi heat. Add onion, garlic, bell pepper and pea pods. Cook until onion is translucent, about 5-6 minutes. Add crabmeat, egg and toasted coconut. Mix thoroughly. Add rice and prepared sauce. Mix together and cook until heated through, about 3 minutes more. Serve!
