Heat a wok and stir fry the vegetable oil, ginger, garlic, and chillies for two minutes.
Whisk tomato sauce, sweet chilli sauce, hoisin, fish sauce, 75ml of water, and sugar together.
Add the sauce mixture to the wok and bring to a boil.
Add the crab claws and simmer for 4 minutes until the sauce thickens and crab is hot.
Heat a separate wok, add oil and cooked rice, and stir fry for 3 minutes until hot.
Mix the eggs and sesame oil together in a bowl using a fork.
Add egg mixture to the rice and stir fry for 3 minutes until eggs set and rice is dry.
Season with salt and pepper, stir fry for two minutes, and mix in spring onions and coriander.
Serve the crab claws alongside the egg fried rice on a plate.