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Thai Style Crab Fried Rice

Thai Style Crab Fried Rice: A Delicious One-Pan Delight

Experience the vibrant flavors of Thailand with this quick and easy Thai Style Crab Fried Rice recipe, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 4 cloves Garlic (minced)
  • 1 tablespoon Vegetable Oil
  • 2 cups Day-old Long Grain Rice Chilled rice prevents clumping.
For the Flavoring
  • 1 tablespoon Light Soy Sauce Can substitute with tamari for a gluten-free option.
  • 2 teaspoons Fish Sauce
  • 1 teaspoon Sugar
  • 1/4 teaspoon White Pepper Substitute with ground pepper if preferred.
For the Protein
  • 2 large Eggs (beaten)
  • 6 oz Lump Crab Meat (1 can) Choose high-quality crab for best results.
For the Veggies
  • 1/3 cup Finely Diced Carrots
  • 1/4 piece White Onion (finely chopped)
  • 2 pieces Green Onions (sliced)
Optional Ingredients
  • 1 tablespoon Unsalted Butter Recommended for a luxurious finish.
  • Side Sauce (Prik Nam Pla) A spicy kick made from fish sauce, lime juice, garlic, chili, and sugar.
  • Garnish Sliced Persian cucumber, lime wedges, and cilantro sprigs for serving.

Equipment

  • Large skillet or wok

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine fish sauce, fresh lime juice, sliced garlic, chili, and sugar for the Prik Nam Pla side sauce. Stir until sugar dissolves and let sit.
  2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
  3. Add minced garlic to hot oil, stir for 30 seconds until fragrant but not browned.
  4. Pour in beaten eggs, let sit for 30 seconds, then scramble until soft and fully cooked, about 1-2 minutes.
  5. Add chilled rice to skillet, breaking clumps, and stir-fry for 3-4 minutes until heated and slightly toasted.
  6. Drizzle in soy sauce, fish sauce, sugar, and white pepper while mixing thoroughly for 1-2 minutes; adjust seasoning if necessary.
  7. Add unsalted butter to melted into rice mixture, stirring for about 2 minutes.
  8. Fold in lump crab meat, diced carrots, onion, and green onions, stirring for 1-2 minutes until heated through.
  9. Serve in a bowl garnished with extra green onions, sliced cucumber, lime wedges, or cilantro, alongside the side sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 210mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 2mg

Notes

Use day-old rice for best texture; quality crab matters. Prepping ingredients ahead can improve cooking efficiency.

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