In a small bowl, combine two tablespoons of fish sauce, the juice of one lime, sliced garlic, a finely chopped chili, and a teaspoon of sugar. Mix well until the sugar dissolves. Set aside.

In a large skillet, heat two tablespoons of vegetable oil over medium-high heat until shimmering, about 2 minutes.

Add 3 minced garlic cloves to the skillet, and stir-fry for about 30 seconds until fragrant but not browned.

Quickly pour in 2 beaten eggs into the skillet, swirling them around the pan. Scramble for about 1-2 minutes until fully cooked.

Incorporate 4 cups of day-old long grain rice, breaking up any clumps. Stir-fry for 3-5 minutes until heated through.

Drizzle 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, a teaspoon of sugar, and a sprinkle of white pepper over the rice, mixing for 1-2 minutes.

Reduce heat to medium and toss in 1 tablespoon of unsalted butter, stirring until melted and toasting for an additional 2 minutes.

Gently fold in 1 cup of lump crab meat, 1 cup of diced carrots, 1 finely chopped white onion, and chopped green onions, cooking for another 3-4 minutes.

Taste and adjust seasoning with salt if needed. Serve hot, garnished with fresh cilantro and lime wedges, drizzled with the side sauce.