Thai Style Crab Fried Rice with a Fresh Coastal Twist

Quick and delicious Thai Style Crab Fried Rice captures the essence of seafood goodness with fresh vegetables and tender rice.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

4 cups day-old long grain rice Essential for the best texture; freshly cooked rice can become mushy.
2 tablespoons vegetable oil Provides necessary fat for stir-frying.

For the Flavor

2 cloves garlic Adds aromatic depth; use fresh for the best taste.
3 tablespoons light soy sauce Contributes depth and saltiness; tamari is a gluten-free option.
1 tablespoon fish sauce Imparts a key umami flavor.
1/2 teaspoon white pepper Infuses spice without overpowering.
1 teaspoon sugar Balances flavors; can be omitted or replaced.

For the Protein

1 cup lump crab meat The star ingredient delivering seafood goodness.
2 large eggs Adds richness and protein; silken tofu is a vegan alternative.

For the Vegetables

1 cup finely diced carrots Enhances sweetness and texture.
1 medium white onion Provides sweetness and depth.
1/2 cup green onions Offers freshness and crunch.

For Garnish

1/4 cup cilantro Optional but adds freshness when serving.
1 medium cucumber Ideal for serving alongside.
2 wedges lime Brightens up the dish.

For the Side Sauce

2 tablespoons fish sauce Complements the fried rice flavor.
2 tablespoons freshly squeezed lime juice
1 clove minced garlic
1 chili sliced chili
1 pinch sugar

Equipment

Skillet
Wok
Bowl
Spatula

Method

Step-by-Step Instructions

Prepare the Side Sauce by combining fish sauce, lime juice, minced garlic, sliced chili, and sugar in a bowl. Mix until dissolved.
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Stir-fry minced garlic in the hot oil for about 30 seconds until golden brown.
Pour in beaten eggs and scramble until edges start to set.
Add day-old rice, breaking up clumps, and cook for 3-4 minutes.
Season rice with soy sauce, fish sauce, sugar, and white pepper; cook for another 2 minutes.
Add unsalted butter and stir until melted and rice is coated.
Fold in lump crab meat, carrots, and white onions; cook for 3-4 minutes.
Sprinkle green onions and cook for an additional minute.
Serve garnished with cilantro, cucumber, and lime wedges alongside the side sauce.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 60gProtein: 20gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 160mgSodium: 920mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 2000IUVitamin C: 10mgCalcium: 70mgIron: 2mg

Notes

For best texture, use day-old rice. Adjust seasoning to personal taste.

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