Combine the chillies in fish sauce ingredients and set aside for serving.
Crush garlic with salt to form a coarse paste with a pestle and mortar, or simply mince the garlic and mix in the salt. Heat a wok on a low-medium heat together with 2 tbsp of the oil and stir in the garlic paste. Fry until aromatic and starting to colour, then crack in the eggs, allowing them to set slightly before stirring and scrambling.
While the eggs are still soft and not fully-cooked, throw in the rice and turn the flame to low. Mix and toss the rice, handling it gently and ensuring all the grains are coated with oil and egg. If it appears to dry add an extra drizzle of oil (not too much though – the rice should not be swimming in it).
Season with half the soy, sugar and pepper, and continue to fry until well combined. Taste and add more soy as needed. Stir in the crab meat and spring onions, reserving a little to sprinkle over the fried rice when serving if you wish.
Spoon onto two plates and top with the reserved crabmeat and spring onions. Serve with coriander, lime wedges, cucumber slices and a small bowl of chillies in fish sauce on the side.
