Crab Fried Rice
Crab fried rice is a flavorful dish filled with tender crab meat, fluffy eggs, and perfectly cooked rice. This easy Thai crab fried rice recipe is quick to make and just like it came from your favorite Thai spot!
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups tightly packed overnight rice
- 2 1/2 tablespoons oil
- 2 garlic (finely minced)
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons fish sauce
- 2 eggs (lightly beaten)
- 4 - 6 oz (125g-175g) freshly picked crab meat (preferred or frozen crab meat)
- 3 dashes white pepper
- 3 scallions (cut into small rounds)
- Cilantro leaves (for garnishing)
- Lime wedges
- Cucumber slices
- Tomato wedges
- 3 bird's eye chilies (Thai chilies, cut into small pieces)
- 1 tablespoon fish sauce
Instructions
- 1
Break up the overnight rice with your hands or a spoon to get rid of any clumps. Prepare the Nam Pla Prik by combining the cut chilies and fish sauce in a small saucer. Set aside.
- 2
Heat a wok over high heat. Once the wok is fully heated, add 2 tablespoons of oil. When the oil is hot, add the garlic and stir-fry until light brown and aromatic. Add the rice to the wok and use a spatula to toss and stir it. Add the light soy sauce and fish sauce, and continue to stir until well combined with the rice.
- 3
Use your spatula to push all the rice to one side of the wok. Add the remaining 1/2 tablespoon of oil to the wok and pour in the beaten eggs. Let the eggs cook and set for a moment. Then, use the spatula to fold the rice over the eggs. Wait for about 1 minute, and then continue to stir, breaking the eggs into smaller pieces to ensure they are evenly distributed throughout the rice.
- 4
Stir in the crab meat and continue to stir-fry. The crab meat may make the fried rice slightly wet. Keep stir-frying until the rice is slightly toasted and fluffy. Add the white pepper powder and scallions, and stir a few times. Then, dish out the fried rice and garnish with cilantro leaves. Serve with lime wedges, cucumber slices, tomato wedges, and sliced chilies in fish sauce.