1 tablespoon vegetable oil
2 onions, chopped
5 carrots, sliced into 1/4-inch slices
2 teaspoons minced fresh ginger root
2 teaspoons minced fresh orange peel
2 (3 ounce) cans crabmeat
1 teaspoon Worcestershire sauce
1 (10.75 ounce) can condensed tomato soup
1 (10.5 ounce) can condensed cream of chicken soup
1 teaspoon salt
1 cup uncooked white rice
1/4 cup vegetable oil
1/4 cup chopped fresh parsley
Heat oil in large pot over medium heat. Saute onions and carrots for about 5 minutes, or until tender. Stir in ginger, orange peel, crab, Worcestershire sauce, tomato soup, cream of chicken soup and salt. Reduce heat to medium; cook, stirring occasionally, for 10 minutes. Stir in rice, stirring just until incorporated. Remove from heat. Cook, stirring occasionally, for 10 minutes.
Thoroughly stir in 1/4 cup vegetable oil, 1/4 cup chopped parsley and eggs. Bring to a boil, reduce heat to medium and simmer, stirring frequently, for 1 minute. Remove from heat.
Stir prepared rice mixture into the pot with sauce. Cover and simmer 4 hours, or until rice is tender. Remove from heat and stir in 1/4 cup oil. Heat to medium-high, stirring occasionally, until rice is heated through.