The best fried rice is made with rice that has already been cooked and cooled (keeps the dish from getting mushy).

Heat oil in a large wok or skillet. Stir fry veggies until tender, about 3-4 minutes and remove from the pan.

Add a little more oil and the eggs. Scramble in the pan and remove when cooked and fluffy.

Portion the crab cake mix into little patties (quarter to silver dollar sized), add a little more oil to the pan.

Sear the crab cakes on both sides, about 2-4 minutes, or until they are golden brown and cooked through. Remove from the pan.

Add the rice, veggies and eggs to the pan along with some soy sauce (about 2-3 tablespoons, add more if needed), toss until combined and hot.

Serve rice topped with crab cakes.