Drier rice gives you fluffy fried rice as opposed to gummy/mushy fried rice. Cook rice with about 10% less water than normal to get firmer rice.Home stoves don't have as many BTUs as a restaurant stove and it's tough to get a high enough heat. To do so, make sure you start with an exceptionally hot wok, cook fast and be efficient. If you are using cold rice, heat it up for a few minutes so that it's warm. Cold rice will take away much needed heat from your wok. It's harder to break up clumps of cold rice. You may end up with mushy and/or broken grains than you want. Quick cooking time will keep crab meat intact for better presentation. Taste your crab to see if the salt content is high. If the crab is salty, adjust the amount of fish sauce.I recommend using ground white pepper instead of ground black pepper because it gives fried rice dishes a distinct clean taste.Use the amounts of rice and crab as a guide. Add more crab or rice if you like.