1 small can crab, cartilage removed and meat flaked
6 eggs, beaten lightly
1 tbsp green onions, minced
1 tsp fresh ginger, minced
2 tbsp stock or water
2 tbsp lard or shortening
1 tsp Chinese rice wine or sherry
2/3 tsp salt
A dash of MSG (optional)
3 tbsp oil
Combine all ingredients except for the oil and mix well.
Heat the wok or pan to a high temperature and add the oil then pour in the crab and egg mixture. Fry until firm. Serve hot.