Combine white rice and water in a large microwave safe bowl. Microwave on high for 5 minutes, then allow to stand until water is absorbed.

In a large skillet, heat 1 tablespoon of sesame oil on medium high.

Add onion and carrots. Sauté for three minutes, until the vegetables begin to soften.

Push onions and carrots to the side of the pan. Add eggs and scramble until cooked through, about one minute.

Add butter, crab, ginger and garlic. Sauté for one minute, or until crab is heated through.

Add rice to pan, stir well to combine. Add soy sauce and remaining 1/2 tbsp of sesame oil. Fry the rice for 2-3 minutes, stirring frequently.

Squeeze juice of lime into pan. Add cilantro. Stir and serve.