Cook the jasmine rice according to the package directions. Once cooked, transfer the rice to a separate bowl and gently toss with the rice vinegar. Set aside.

Heat a sauté pan over medium heat. Add the butter and jumbo lump crab, gently tossing as it warms. Take care not to break apart the crab meat. Once the butter has melted and coated the crab, remove from the heat and set aside.

In a small saucepan over medium-high heat, add 1 tablespoon of peanut oil. Season the beaten eggs with 1 teaspoon kosher salt and add them to the hot pan. Scramble until just cooked through, then remove from the heat and set aside.

Bring a small saucepan of salted water to a boil. Add the diced carrots and cook until just fork-tender. Remove with a slotted spoon and set aside.

Heat a wok over medium-high heat and add the remaining 3 tablespoons peanut oil. Add the cooked rice and toss, breaking up any clumps as it reheats.

Add the sesame oil and soy sauce, stirring to evenly coat the rice. Add the carrots, peas, eggs, and scallions, then toss until everything is thoroughly combined and heated through.

Add the warmed crab to the rice mixture and gently fold it in, taking care to preserve the larger pieces of crab.

Divide the fried rice evenly among serving bowls. Garnish with cilantro, red and black tobiko caviar, and a drizzle of yuzu sauce before serving.

Enjoy!