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Crab Fried Rice

A delightful twist on classic fried rice, featuring tender crab meat, savory seasonings, and fluffy rice for a comforting one-pan meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Fried Rice
  • 3 Tbsp vegetable oil (Avocado or canola oil can be great alternatives)
  • 5-6 cloves garlic, chopped (Fresh garlic is always best, but garlic powder works in a pinch)
  • 2 eggs large eggs (Free-range eggs lend extra flavor)
  • 375 g cooked rice (Day-old rice is preferred for best texture)
  • 1 Tbsp soy sauce (Low-sodium options are available)
  • 2 tsp fish sauce (Try using Thai fish sauce for authentic flavor)
  • 1 tsp sugar (Balances the savory elements)
  • ΒΌ tsp white pepper (Can use black pepper)
  • 130 g crab meat (Fresh or lump crab meat is ideal; canned can work as a substitute)
  • 2 green onions chopped
  • to taste Cilantro (optional) (Adds a vibrant note)
For Serving
  • Cucumber slices (Refreshing contrast)
  • Lime wedges (For that zesty finish)
  • 1 Thai chili, thinly sliced (optional) (For a spicy kick)
For Prik Nam Pla
  • 1 clove minced garlic (optional)
  • 1 Tbsp fish sauce
  • 1 tsp lime juice

Method
 

Preparation
  1. Prepare the Dipping Sauce: Place sliced chilies and garlic in a small bowl. Cover with fish sauce and add lime juice. Let them sit while cooking.
  2. Ensure all ingredients are prepped and ready to go before starting.
Cooking
  1. Heat the vegetable oil in a wok over medium heat. Once hot, add the chopped garlic and stir-fry until golden and fragrant, about 1 minute.
  2. Crack in the eggs and scramble them until slightly set, about 30 seconds. Don't fully cook; they will continue cooking with the rice.
  3. Turn up the heat to high. Add the cooked rice, soy sauce, fish sauce, sugar, and white pepper. Toss everything together vigorously and let it toast for 2-3 minutes.
  4. Carefully fold in most of the crab meat, stirring gently for about 2 minutes until some rice gets crispy.
  5. Once some grains are toasted, turn off the heat. Toss in most of the chopped green onions and cilantro, if using.
  6. Transfer the fried rice to plates, topping with the remaining crab meat, green onions, and cilantro.
Serving
  1. Serve the Crab Fried Rice with fresh cucumber slices, lime wedges, and Prik Nam Pla for dipping. Enjoy!

Notes

Use fresh ingredients for best flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out. Avoid using overly moist ingredients that can make the rice soggy.