Add the neutral oil to the wok and spread it over the cooking surface. Invert a bowl of cold cooked white rice into the center of the oiled wok.

Pour the three egg yolks directly over the mound of rice.

Place the wok over an active gas burner. Keep the carrots, scallions, crab, and sauce within reach.

Use a metal spatula to fold and scramble the yolks into the rice until the grains begin to look evenly golden.

Add the diced carrots and sliced green scallions. Toss to distribute.

Add the shredded crab meat and fold gently through the rice.

Drizzle the dark seasoning sauce over the rice.

Toss until the rice is hot, the yolks are cooked, and everything is evenly mixed and lightly coated.

Scoop into a serving bowl and serve immediately.