5.0 from 9 votes
Thai Crab Fried Rice Recipe
This flavorful Thai fried rice recipe includes tender chunks of real crab meat quickly cooked in a hot skillet with leftover rice, scrambled eggs, and veggies. It's ready to serve in 30 minutes for an elevated yet easy weeknight dinner!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 - 6
Calories: 545 kcal
Course:
Main Course
Cuisine:
Asian , Chinese , Thai
Ingredients
- 4 tablespoons clarified butter or peanut oil
- 3 large eggs beaten
- 1 bunch scallions chopped and divided into greens and whites
- 1 tablespoon fresh grated ginger
- 4 cups cooked jasmine rice COLD
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoons sesame oil
- 16 ounces cooked crab meat fresh-cooked or refrigerated tubs
- ½ cups frozen peas optional
- 1 tablespoon fresh lime juice
Instructions
- Prep all the ingredients: Beat the eggs, chop and separate the scallions, grate the ginger, and drain the crab meat.
- Set a large wok or sauté pan over medium-high heat. Add 2 tablespoons of butter to the skillet. Once hot, pour the beaten eggs into the skillet and move around the pan until fully cooked. Then move the eggs to a plate and chop into small pieces.
- Add the scallion whites and grated ginger to the skillet. Stir and sauté for 2 minutes. Then add the remaining butter and drained crab meat to the skillet. Stir and sauté for another 2 minutes.
- Add the cold rice to the pan, followed by the soy sauce, rice wine, and sesame oil. Stir fry the rice for approximately 5 minutes, until warmed through. Stir once a minute so the rice doesn’t burn.
- Finally add the chopped scrambled egg, peas, scallion greens, and lime juice to the pan. Stir and allow the peas to warm through. Then turn off the heat.
- Taste, salt and pepper as needed.
Cup of Yum
Notes
- Optional Add-Ins -
- Store cooled crab fried rice in an airtight container and keep in the refrigerator for up to 2-3 days.
- Chili Garlic Sauce
- Chili Oil
- Pineapple Tidbits
- Shredded Carrots
- Fresh Mint or Cilantro
- Sliced Cucumber for Garnish
Nutrition Information
Serving
10oz
Calories
545kcal
(27%)
Carbohydrates
49g
(16%)
Protein
31g
(62%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.03g
Cholesterol
271mg
(90%)
Sodium
1443mg
(60%)
Potassium
489mg
(14%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
351IU
(7%)
Vitamin C
13mg
(14%)
Calcium
148mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 545
% Daily Value*
| Serving | 10oz | |
| Calories | 545kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 271mg | 90% |
| Sodium | 1443mg | 60% |
| Potassium | 489mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.