Prepare all your ingredients to ensure a smooth cooking process. Mince ginger and garlic, chop scallions and cilantro, and beat the eggs.

In a large wok or non-stick skillet, heat oil over medium-high heat until shimmering.

Add minced ginger and sauté for about 30 seconds, then add minced garlic and continue to sauté until golden.

Increase heat to high and add cooked white rice, stir-fry for about 3 minutes.

Sprinkle in white pepper, fish sauce, and soy sauce, stir thoroughly, and adjust seasoning if desired.

Spread rice mixture and pour beaten eggs over it, let cook unstirred for about 1 minute, then scramble until eggs are cooked.

Gently fold in cooked lump crab meat until heated through.

Add chopped scallions and cilantro, fold until just wilted, then remove from heat.

Serve hot, garnished with lime wedges.