10-Min Thai Crab Fried Rice Recipe

Thai Crab Fried Rice is packed with juicy crab, fragrant jasmine rice, and that irresistible smoky street-food flavor of Bangkok—ready in just 10 minutes! Growing up in Bangkok, crab fried rice was everywhere, and now I’m bringing that bold, savory taste straight into our kitchen for you to enjoy.

Thai Crab Fried Rice Recipe

Serves: 2 to 4
Prep time: 5 minutes
Cook time: 6 minutes

For the fried rice:
3 cups cooked jasmine rice, overnight
2 tablespoons cooking oil
½ pound lump crab meat
2 cloves garlic, minced
2 large eggs
1 tablespoon soy sauce
1 tablespoon fish sauce
Pinch of sugar
3 stalks scallions, chopped

For the garnish:
3 slices cucumber
1 sprig cilantro, for garnish
1 wedge lime

For the chili fish sauce:
1 red chili pepper
3 tablespoons fish sauce
1 wedge lime

Thai Crab Fried Rice Instructions

1. Prepare the ingredients

• Cut garlic cloves, scallions, cucumber, red chili pepper, and lime. Set everything aside so it’s ready to go.

2. Prepare the steamed rice

• Use overnight jasmine rice for best texture. The reduced moisture keeps each grain separated during stir-frying.
• If using freshly cooked rice, use a 1:1 rice-to-water ratio and cook, then spread it out on a plate and let it air-dry for at least 30 minutes before cooking.

3. Make the crab fried rice

• In a wok over high heat, add cooking oil and garlic.
• Crack in the eggs and scramble until halfway cooked.
• Add the overnight rice and stir-fry, breaking up clumps until the grains are separated.
• Season with soy sauce, fish sauce, and sugar. Mix thoroughly.
• Add the lump crab meat and stir to combine.
• Finish with scallions and give it a final toss.

4. Make the chili fish sauce

• In a small bowl, combine red chili pepper, fish sauce, and lime juice. This makes a bold, tangy dipping sauce—serve it on the side.

5. Serve

• Garnish the plate with cucumber, cilantro, and lime.
• Serve the crab fried rice hot with chili fish sauce on the side for an extra flavor kick.

Tips & notes

• Rice-to-water ratio: Use a 1:1 ratio for cooking rice, or slightly less water than usual. For fried rice, drier rice works better.
• Use overnight rice: This is key to getting that fluffy, non-sticky fried rice texture.
• Only have fresh rice? Spread it out to cool and air-dry for at least 30 minutes before using.
• Stir-fry over high heat: This gives you that smoky wok hei flavor just like Bangkok street stalls.
• Add crab last: Stir it in gently to avoid breaking up the lump crab meat.
• Balance the flavors: The dipping sauce is essential—it adds tang and spice that complement the richness of the crab.
• Optional pairings: Serve alongside papaya salad for a complete Thai street food meal.