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Crab Fried Rice

A delightful blend of tender rice and sweet crab, with umami notes from fish sauce and soy sauce, perfect for family gatherings or quick weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 Tbsp vegetable oil High smoke-point oil like canola or peanut.
  • 5-6 cloves garlic, chopped Fresh garlic for aromatic base.
  • 2 pieces eggs Use room temperature for easier scrambling.
  • 375 g cooked rice Day-old rice is ideal, less sticky.
  • 1 Tbsp soy sauce, preferably Thai Look for naturally brewed.
  • 2 tsp fish sauce Red Boat brand highly recommended.
  • 1 tsp sugar Balances sweetness.
  • 1/4 tsp white pepper Optional for warmth.
  • 130 g crab meat Fresh lump is ideal; canned or frozen also work.
  • 2 pieces green onions Fresh burst of flavor.
  • to taste Thai chili, thinly sliced Optional for extra kick.
  • for serving cucumber slices Adds crunch and freshness.
  • for serving lime wedges Elevates flavor.

Method
 

Preparation
  1. Prepare the Dipping Sauce: Place sliced chilies and minced garlic in a small bowl, adding fish sauce to submerge them, and finish with lime juice.
  2. In a wok or large frying pan, heat the vegetable oil until shimmering.
  3. Stir in the chopped garlic and sauté for about 30 seconds until fragrant.
  4. Add the eggs, stirring gently; let them set for about 1 minute, then scramble lightly.
  5. Increase heat to high, add cooked rice, and drizzle with soy sauce, fish sauce, sugar, and white pepper, tossing to combine.
  6. Gently fold in most of the crab meat and toast for about 2 minutes.
  7. Turn off the heat, toss in most of the green onions or cilantro, reserving some for garnish.
  8. Serve hot, topped with reserved crab meat and additional green onions or cilantro.
  9. Pair with cucumber slices, lime wedges, and the prepared dipping sauce.

Notes

Use a wooden spoon to avoid breaking the rice grains. If rice feels too wet, increase heat and keep tossing until dried out. Store leftovers in the fridge for up to 2 days.