• Begin by making your teriyaki sauce. In a small saucepan, combine your water, soy sauce, brown sugar, honey, ginger, and garlic. Place over medium heat and let cook for 2-3 minutes to heat through.
• Mix together your corn starch and water to create a slurry and add that to the saucepan. Allow to come to a boil and then reduce heat to low and allow to simmer. Cook for 5-7 minutes, stirring occasionally, and allow to thicken. Once desired thickness is reached, set aside. Mixture will thicken even more as it cools.
• Next, place a wok or large skillet over medium high heat. Once pan is hot, add about 1 Tbsp of avocado oil. Toss in your yellow and green onion and Sautee 1-2 minutes until translucent. Add your garlic and cook until fragrant, about 60 seconds. Remove and set aside.
• Next, add 1 more Tbsp of avocado oil to the pan along with 2 Tbsp butter. Whisk your eggs and add them to the pan. Scramble the eggs and remove and set aside.
• Next, add your onions and garlic back to the skillet. Add in your broccoli, corn, and bean sprouts. Cook over medium high heat for 4-5 minutes to soften the veggies. Add in your day old rice and mix well to combine in the pan.
• After 1-2 minutes, add in your eggs, sesame oil, soy sauce, oyster sauce, white pepper, and salt to taste. Cook for additional 1-2 minutes, fold in your lump crab meat and ensure not to break it up too much.
• Garnish with green onion and teriyaki sauce. Serve and ENJOY!

Teriyaki Sauce

• In a saucepan, Combine 1/2 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder and add place over medium heat. Cook about 1 minute to heat through.
• Mix your corn starch slurry in a small bowl and add to the saucepan. Stir until dissolved.
• Cook over medium low heat, stirring occasionally, and allow to thicken. This should take about 5-7 minutes.
• Serve and ENJOY!