Leftover Crab, Part Deux: Crab Fried Rice

Ah, the fate of the rest of the leftover crab:

I could not pass up the opportunity to make crab fried rice-- it's one of those dishes I always order at a Thai or other Asian restaurant that always seems promising but often ends up with a disappointing crab-to-rice ratio. This would not be the case in my version.

The adventure in crab fried rice entailed:

• A solid half-hour (probably closer to 45 minutes) of breaking shells and picking at tiny cavities for every last morsel of crab meat.
• Sautéeing of diced carrots, then onions in butter (yes, butter). The carrots ended up being slightly more than slightly burned, but I happen to enjoy the flavor of carbonized carrot, so no harm done, just some dignity lost.
• Addition of cooked white rice, a tiny sprinkle of cumin, some white pepper, salt, and some of my mother's magical garlic dipping sauce for a balancing sweetness
  
• Once the rice took on some color from the carrots and seasonings, I added the crab and scallions (sliced on the bias), and cooked through just a minute or two longer.
  

I would have liked to use curry powder in my recipe, but somehow the simplicity of all of the ingredients worked wonderfully. It tasted even better the next day for lunch at work than when it was completely fresh-- I couldn't stop eating it and ended up having it for dinner, lunch, then dinner. Addictive, it was.