Add a little groundnut oil to a wok or frying pan over a low heat, fry the shallot for 6-8 minutes or until golden and crispy. Remove from the pan with a slotted spoon and keep to one side.
Turn the heat up a little and add the garlic, chilli and ginger to the pan. Sauté for 3-4 minutes. Add the turmeric, green beans and sweetcorn and fry for 3-4 minutes, add in the rice, and continue stir-frying until piping hot.
Whisk together the soy sauce and honey. Stir the soy sauce mixture, the crab and coriander, through the rice, serve with a lime wedge on the side to squeeze over.
Serving suggestion; top of with a fried or poached egg.