Thai-Style Crab Fried Rice Recipe

Skip the takeout—this crab fried rice is better than anything you’ll get in a paper box. It’s loaded with tender lump crab, skillet-seared jasmine rice, and the bold Thai flavors you won't be able to get enough of—all in under 30 minutes.

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It's a must-make.

Crab fried rice is a must-make—quick to cook, loaded with Thai flavor, and way better than takeout:

• Super quick and easy – everything cooks in one pan, and it’s ready in under 30 minutes.
• Great way to use leftovers – day-old rice and fridge staples make this a smart, low-waste meal.
• Better than takeout – fresher ingredients and no mystery oil means full control over taste and nutrition.
• Nutritious and balanced – with lean protein, fresh aromatics, and simple ingredients, it’s a wholesome, feel-good meal.

Let’s talk texture and flavor.

This Thai crab fried rice strikes the perfect balance between comforting and exotic. Tender chunks of lump crab meat pair with warm jasmine rice crisped in a hot skillet, fragrant garlic, and the signature salty depth of nam pla (fish sauce). Fresh zucchini and sweet bell peppers add a vibrant crunch and natural sweetness that complement the savory base beautifully. A splash of lime juice brightens everything up. Every bite is warm, fluffy, savory, and lightly tangy with just the right pop of freshness, onion, and gentle heat.

What you'll need.

Here's what you're going to need to make crab fried rice:

• Jasmine rice: use cooked rice that’s cold and at least a day old for the best texture.
• Cooked lump crab meat: drain and pick it over thoroughly to remove shells. Crab meat lends sweetness and protein to this dish.
• Vegetables: zucchini and bell pepper lend freshness and sweetness.
• Eggs: beaten eggs add body and richness to the dish.
• Green onions: sliced, and separate the green and the white parts for the recipe.
• Garlic: finely minced for a delicious fragrant punch.
• Soy sauce: use regular, low-sodium, tamari, or coconut aminos for your dietary needs.
• Fish sauce: (aka nam pla) in Thai- gives that classic fried rice a delicious flavor.
• Lime juice: freshly squeezed is always best.
• White pepper: is commonly used in Thai dishes vs. black pepper for its clean, cohesive look, and it is milder for the perfect balance.
• Optional garnish: lime wedges, cucumber slices, and chopped fresh basil.

Customize it your way.

You can easily make this crab fried rice your own by incorporating creative swaps and flavorful add-ins that suit your tastes or what you’ve on hand:

• Add shrimp for extra protein and add a seafood twist.
• Add pineapple chunks, either fresh or canned, for a sweet and tropical flair.
• Add chili crisp, red pepper flakes, or sriracha to make it spicier and indulgent.
• Use pre-cooked crab of any kind - canned, even imitation will work here.
• Instead of lump crab meat, use chicken or diced tofu.
• No fish sauce? Swap it with a bit more soy sauce and a squeeze of lime juice for balance.

Flexible dietary swaps.

Need to adjust? This crab fried rice is easy to adapt with simple, lifestyle-friendly swaps:

• Gluten-free – swap the soy sauce with tamari or coconut aminos.
• Lower sodium – use low-sodium soy sauce and limit the use of fish sauce.
• Egg-free – omit the eggs and add extra veggies like peas or mushrooms.
• Low-carb – substitute jasmine rice with cauliflower rice or shirataki rice.
• Vegan/Vegetarian – replace the crab with sautéed beans, edamame, mushrooms, or crumbled tofu, skip the eggs, and use a plant-based egg substitute instead. Use soy sauce as a substitute for fish sauce.
  

How to make Thai crab fried rice.

Making this crab fried rice is easier than you’d think—just a few simple steps and one hot wok stand between you and serious flavor:

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Heat & saute

Heat the wok and add oil when hot. Cook the vegetables then add green onion and garlic.

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Add rice and egg

Add the rice and cook until you get some crispy bits. Add in the egg and stir until scrambled.

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Add sauces and crab

Add soy sauce, fish sauce, and white pepper. Add in the crab stir until warm.

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Finish

Stir in lime juice and green onion tops. Garnish and serve.

How to serve it.

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This crab fried rice is one of those dishes that fits anywhere—serve it simple or dress it up, and it’s always a win:

• Serve with a side of Thai sweet chili sauce, fresh basil, lime wedges, and cucumber slices.
• Pairs well with a Thai cucumber salad.
• Topped with a crispy fried egg and chili crisp for brunch vibes.
• Rolled into lettuce cups for a light and crunchy option.
• As a filling for Asian-inspired rice bowls with extra herbs and sliced avocado.
• Alongside grilled veggies or tofu skewers for a full Thai-style spread.
• Packed in a thermos or lunch container for a protein-packed midday meal.

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