In a blender, purée the ginger, garlic, canola oil, and 2 of the scallions to form a smooth paste.

In a medium bowl, combine the fish sauce, soy sauce, and hoisin sauce; whisk together until smooth.

In a second medium bowl, beat the eggs to combine.

Peel the carrot. Using a mandolin, carefully slice the carrot into thin coins, then use a knife to cut the coins on a diagonal into thin matchsticks. Thinly slice the remaining scallions. Wash, dry, and roughly chop the cilantro.

In a small bowl, combine the chili oil, white vinegar, and 1 teaspoon of the ginger-garlic-scallion paste.

Now that you have all of the ingredients prepped and ready to go, you can start cooking! In a large pan or on a griddle, heat the coconut oil over medium-high heat. Add the curry powder and cook, stirring, for about 1 minute. Add the remaining ginger-garlic-scallion paste and cook, stirring constantly to prevent burning, until fragrant (stop before it starts to turn golden). Add the cooked rice and increase the heat to high. Stir-fry the rice until it’s warmed through and thoroughly combined with the paste, about 3 minutes.

Using a spatula, spread the rice out in the pan, then pour the beaten eggs on top. Cook, thoroughly mixing, to scramble the eggs into the rice. Add the white pepper and fish sauce mixture, stirring well to combine.

Add the cooked lump crab meat, carrots, and green peas, folding everything thoroughly into the rice. When the crab is warmed through, add the sliced scallions and chopped cilantro and cook until the cilantro is just wilted.

Plate the fried rice and top each serving with a portion of snow crab legs, a lime wedge, and as much chili oil as desired.