Thai Crab Fried Rice
This Thai Crab Fried Rice is rich, garlicky, and packed with tender crab meat, fluffy eggs, and fragrant jasmine rice—all stir-fried in a buttery soy-fish sauce blend. Paired with a zesty Prik Nam Pla dipping sauce and fresh garnishes, it's a deliciously easy take on a Thai street food favorite.
Ingredients
For the Fried Rice:
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 eggs beaten
- 3 cups day-old long grain rice
- 1 tablespoon light soy sauce or regular soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon unsalted butter
- 1 can lump crab meat 6 oz, drained (about 1/2 cup)
- 1/3 cup finely diced carrots or frozen
- 1/4 white onion finely chopped
- 2 green onions sliced
Optional Prik Nam Pla Side Sauce:
- 1 tablespoon fish sauce
- 1 1/2 teaspoons lime juice
- 1 clove garlic sliced
- 1 bird’s eye chili sliced (or 1/2 serrano)
- 1/2 teaspoon sugar
Garnish (Optional):
- 1 Persian cucumber sliced
- 1 lime wedge
- Cilantro sprig
Instructions
- Make the Sauce: Mix fish sauce, lime juice, garlic, chili, and sugar in a small bowl. Set aside.
- Cook the Garlic and Eggs: Heat oil in a large skillet.
- Add garlic and stir until golden.
- Pour in beaten eggs. Let set slightly, then scramble gently.
- Add the Rice: Add day-old rice and break it apart.
- Stir-fry until separated and lightly toasted.
- See full steps with tips & photos → https://mischacrossing.com/thai-crab-fried-rice/
Notes
- Day-old rice is key for the best texture—fresh rice tends to clump.
- For extra crab flavor, use a mix of claw and lump meat.
- You can substitute jasmine rice or any long grain rice you prefer.
- Dipping sauce adds heat and brightness—highly recommended!