10-Min Thai Crab Fried Rice Recipe
Thai Crab Fried Rice is a quick and fragrant fried rice made with jasmine rice, sweet crab meat, eggs, and classic Thai seasonings.
Ingredients
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 spring cilantro
- 1 wedge lime
For the chili fish sauce
- 1 red chili pepper, sliced
- 3 tablespoons fish sauce
- 1 wedge lime
Instructions
- To prepare the ingredients, cut the garlic, scallions, cucumber, red chili pepper, and lime. Set everything aside so it is ready to go.
- To 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 jasmine rice and stir-fry, breaking up clumps until the grains separate. Season with soy sauce, fish sauce, and sugar. Add the crab meat and toss gently to combine. Stir in the scallions.
- To make the chili fish sauce, in a small bowl, combine the red chili pepper, fish sauce, and lime juice.
- To serve, transfer the fried rice to a plate and garnish with cucumber, cilantro, and lime. Serve the chili fish sauce on the side.
Video
Notes
• Use overnight rice: Cold, dry jasmine rice gives the best texture and helps the grains stay separate during stir-frying.
• Using fresh rice: If using freshly cooked rice, spread it out on a plate or tray and let it air-dry for about 30 minutes before cooking.
• Heat the wok well: A very hot wok helps create that lightly smoky street-food flavor.
• Add the crab near the end: Stir it in gently so the pieces stay tender and do not break apart too much.
• Serve with chili fish sauce: The salty, spicy, tangy sauce brightens the fried rice and balances the richness of the crab.
• Protein swap: This method also works well with shrimp, chicken, or tofu.