1/2 cup vegetable oil
5 cloves garlic, finely chopped
1 1/2 cups water
1 small onion, finely chopped
1 2/3 cups uncooked white rice
1 1/2 tablespoons fish sauce
1 cup chopped water chestnuts
1 cup cooked crabmeat
1/4 cup soy sauce
1 tablespoon black sesame seeds
1 (7 ounce) can tomato paste
In a large bowl, combine the oil, garlic, water, onion, rice, fish sauce, and water chestnuts. Microwave 2 to 3 minutes, stirring constantly until rice is tender.
Return to pot over medium heat and bring to a boil. Boil 10 minutes, stirring. Saute chicken while stirring, then stir in 1 cup crabmeat. Reduce heat to low and add it to the pot. Simmer for 5 to 6 minutes at a time, stirring occasionally. Gradually stir in tomato paste.
Simmer an additional 5 minutes, stirring constantly, to prevent clumps. Reduce heat to low and add the crab soup mixture. Continue to cook for about 1 minute, stirring constantly to prevent sticking. Reduce the heat to medium so that there is only a trickle of steam coming out. Simmer for just an additional 10 minutes.