Description
This Thai Style Crab Fried Rice is a flavorful and aromatic dish combining cooked jasmine rice with tender crab meat, fresh vegetables, and bold Thai seasonings. Perfect for a quick and satisfying dinner, this recipe highlights the balance of savory soy and fish sauces, a hint of sweetness, and optional heat from chili flakes. Serve with lime wedges for a fresh citrusy finish.
Ingredients
Scale
Main Ingredients
- 2 cups cooked jasmine rice, preferably day-old
- 1/2 pound cooked crab meat
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup diced bell peppers
- 2 large eggs, beaten
Seasonings & Garnish
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon chili flakes (optional)
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges for serving
Instructions
- Heat the oil and sauté aromatics: Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and chopped onion, sautéing for 2 to 3 minutes until they become fragrant and slightly translucent.
- Add bell peppers: Stir in diced bell peppers and cook for another 2 minutes until they soften slightly but remain crisp.
- Cook the eggs: Push the vegetables to the side of the wok and pour in the beaten eggs. Quickly stir and scramble the eggs until fully cooked but still moist.
- Add rice and crab: Add the cooked jasmine rice and crab meat to the wok, breaking up any clumps of rice with your spatula. Stir-fry for 3 to 4 minutes so everything heats through evenly.
- Season the fried rice: Pour in soy sauce, fish sauce, sugar, white pepper, and optional chili flakes. Toss well to coat all ingredients evenly with the sauces and spices.
- Finish and serve: Remove from heat and gently fold in sliced green onions and chopped fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
Notes
- For extra flavor, add a splash of oyster sauce or a drizzle of sesame oil during the final seasoning step.
- Day-old jasmine rice helps prevent the fried rice from becoming mushy and gives the best texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For a spicier version, add Thai bird’s eye chilies and more aromatics while sautéing.
