Thai-Style Crab Fried Rice
This Thai-style crab fried rice is savory, light, and full of umami thanks to a mix of soy sauce, fish sauce, and fragrant garlic. Fluffy jasmine rice, tender scrambled eggs, and sweet lump crab meat come together quickly in a hot wok for a flavorful and satisfying dish that's perfect for any night of the week.
Ingredients
- 3 cups cooked jasmine rice (cold and day-old preferred)
- 2 tablespoons vegetable oil
- 1 red or orange bell pepper (chopped)
- 1 medium zucchini (about 1 cup of sweet peas, mushrooms, or other vegetable can be substituted)
- 3 green onions (sliced; separate white and green parts)
- 2 cloves garlic (finely minced)
- 2 large beaten eggs
- 6 ounces lump crab meat (drained and picked over for shells, additional crab may be used)
- 1 tablespoon soy sauce (plus extra to taste)
- 1 to 2 tablespoons fish sauce (nam pla, for true Thai style)
- ½ teaspoon white pepper
- Juice of 1 lime (plus extra to taste)
- Optional ¼ cup chopped fresh basil
- Optional for garnish: lime wedges, sliced chilies, cucumber slices, fresh chopped basil.
Instructions
- Place a skillet or wok over medium-high heat. Once hot, add the bell peppers and zucchini. Saute until tender.
- Add garlic and the white parts of the green onions. Stir-fry for 30 seconds until fragrant but not browned.
- Stir in the cooked rice, breaking up clumps. Cook for 2 to 3 minutes, stirring constantly so the rice gets evenly heated and you get some slightly crispy golden bits.
- Push the aromatics to the side. Pour in the beaten eggs. Let them set slightly, then scramble until just cooked.
- Gently stir in the lump crab meat, being careful not to break it up too much. Cook for 1 more minute until the crab is heated through.
- Add the soy sauce, fish sauce, and white pepper. Stir to coat the rice evenly with the sauces.
- Add the green parts of the green onions, basil (if using), and lime juice. Stir to combine. Serve hot with lime wedges and optional garnishes.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
VARIATIONS: If lump crab meat isn’t available, you can substitute canned crab, chopped shrimp, or even shredded chicken. Use tamari or coconut aminos in place of soy sauce for a gluten-free option. If you don’t have fish sauce, a splash of extra soy sauce with a squeeze of lime can mimic the salty-tangy balance.
TIPS: Cold, day-old rice is best to achieve a fried texture. Use a wok or large skillet to allow the rice to fry evenly. Be gentle when stirring in the crab to keep the pieces intact. Adjust seasoning to taste—some crab is naturally salty, so taste before adding more sauce.
SERVING SUGGESTIONS: Serve with lime wedges, fresh basil, or cucumber slices for freshness and crunch. Serve with a side of Thai sweet chili sauce if desired.
Nutrition
Calories: 309kcalCarbohydrates: 39gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 100mgSodium: 833mgPotassium: 393mgFiber: 2gSugar: 3gVitamin A: 1249IUVitamin C: 52mgCalcium: 65mgIron: 1mg
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