This Thai Crab Fried Rice is simple, delicate, and packed with flavor. Made with fluffy jasmine rice, sweet crab meat, and classic Thai seasonings, it’s the kind of comforting dish that tastes far more indulgent than the effort it takes to make. Whether you’re cooking for a special occasion or just want a quick weeknight meal, this fried rice is a sure favorite.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 15 minutes once your ingredients are prepped.
- Highlighting Crab: The mild seasoning lets the sweet crab meat shine.
- Authentic Thai Flavor: A mix of fish sauce, soy sauce, white pepper, and lime gives this dish its signature balance of salty, sour, and aromatic.
- Perfect for Leftover Rice: Uses day-old jasmine rice, making it great for using up leftovers.
Ingredients You’ll Need
- Cooked Jasmine Rice: Preferably day-old and refrigerated—drier rice fries better.
- Crab Meat: Blue crab, Dungeness, or any fresh or good-quality packaged crab meat.
- Garlic: Minced for that essential fragrant base.
- White Onion: Sliced thin for sweetness and texture.
- Eggs: Stirred into the rice for richness and body.
- Fish Sauce: Adds umami depth and saltiness.
- Thin Soy Sauce: A lighter soy sauce used in Thai cooking.
- Ground White Pepper: Subtle heat and aroma—don’t skip it!
- Green Onion and Fresh Cilantro: Stirred in at the end for brightness and herbaceous finish.
- Oil: A neutral oil like vegetable or canola is best for stir frying.
How to Make Thai Crab Fried Rice
Step 1: Sauté Garlic and Onion
Heat oil in a wok or skillet over medium-high heat. Add the garlic and cook until golden and aromatic. Toss in the sliced white onion and stir-fry until softened and translucent.
Step 2: Stir-Fry the Rice
Add the cooked rice and break up any clumps. Season with fish sauce, thin soy sauce, and a few dashes of ground white pepper. Stir well to evenly coat the rice.
Step 3: Scramble the Eggs
Push the rice to one side of the wok. Crack the eggs into the empty space and scramble them. Once just set, stir them into the rice.
Step 4: Add the Crab
Gently fold in the crab meat, being careful not to break it up too much. Stir just until the crab is warmed through.
Step 5: Finish with Herbs
Sprinkle in the chopped green onion and cilantro. Toss to combine and remove from heat. Serve warm.
Serving Suggestions
- Lime Wedges: A must. Squeeze over just before eating to brighten up every bite.
- Cucumber Slices: Serve on the side as a cool, refreshing contrast.
- Prik Nam Pla (Thai Chili Fish Sauce): Add heat and punchy umami to your plate. Customize it with lime juice, garlic, or shallots for more complexity.
Storage & Reheating Tips
- To Store: Refrigerate any leftovers in an airtight container for up to 5 days.
- To Reheat: Microwave until hot, or reheat in a skillet over medium heat. Add a splash of water to loosen if it seems dry.
- Note: Don’t store with lime or cucumber slices—add fresh when serving again.
Final Thoughts
This Thai Style Crab Fried Rice is all about balance—savory, subtly spicy, and just a touch of brightness from the lime. It’s a dish that feels fancy, yet comes together fast with pantry staples and a handful of fresh ingredients. Whether you’re new to Thai cuisine or a long-time fan, this fried rice deserves a regular spot in your rotation.
Thai Style Crab Fried Rice
This Thai Crab Fried Rice is a classic example of how simple ingredients can come together in the most satisfying way.
Ingredients
- ½ cup cooked crab meat
- 3 cups cooked jasmine rice
- 2 cloves garlic, minced
- ¼ cup white onion, sliced
- 1 tablespoon fish sauce
- 1 tablespoon thin soy sauce
- 3 tablespoons green onions, chopped
- 3 tablespoons cilantro, chopped
- 2 eggs
- 1 dash ground white pepper
- Lime wedges, cucumber slices, and Prik Nam Pla for serving
Instructions
- Start by prepping all your ingredients. Thinly slice the onion, mince the garlic, chop the cilantro, and slice the green onions.
- Make sure the jasmine rice and crab meat are cooked and ready to go. If your rice is freshly cooked, spread it out on a sheet pan to cool and dry slightly while you get everything else set.
- Heat a wok over medium-high heat with a splash of neutral oil. Once hot, toss in the garlic and cook until golden and fragrant. Add the sliced white onions and stir until just translucent.
- Turn the heat up to high and add the jasmine rice. Stir well to combine with the aromatics. Season the rice with fish sauce, soy sauce, and a dash of white pepper. Let the rice sit against the hot wok surface for a few seconds at a time so it develops a slightly crispy, toasted texture before stirring again.
- Push the rice to the sides of the wok to create a well in the center. Add a little more oil if needed and crack the eggs into the center. Scramble the eggs until mostly cooked, then mix them into the rice. Fold in the crab meat, then add the green onions and cilantro. Stir for just a few more seconds, then remove from heat.
- Serve hot with lime wedges, crisp cucumber slices, and Prik Nam Pla (a spicy mix of fish sauce and Thai chilis).
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 229Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 108mgSodium 675mgCarbohydrates 40gFiber 2gSugar 2gProtein 11g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
