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Thai Style Crab Fried Rice

For something ultra-delicious in minutes, try this crab fried rice for a one-pan meal that is bursting with delicate seafood flavor! {Gluten-Free adaptable}To make the dish gluten-free, use tamari to replace the soy sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 to 4 servings
Calories: 334 kcal
Course: Side Dish , Main Course
Cuisine: Thai

Ingredients

  • 2 tablespoons vegetable oil
  • 4 cloves garlic , minced
  • 2 eggs , beaten
  • 3 cups day-old long grain rice (*Footnote 1)
  • 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 (*Footnote 2)
  • 1 can lump crab meat (6-oz / 170 g can) , drained (yield 1/2 cup)
  • 1/3 cup finely diced carrots (or frozen carrots) (*Footnote 3)
  • 1/4 white onion , finely chopped
  • 2 green onions , sliced (or 1/2 small white onion, diced)
Side Sauce (Prik Nam Pla) (Optional)
  • 1 tablespoon fish sauce
  • 1 1/2 teaspoon lime juice
  • 1 clove garlic , sliced
  • 1 bird's eye chili , sliced (or 1/2 small serrano pepper)
  • 1/2 teaspoon sugar
Garnish (Optional)
  • 1 Persian cucumber , sliced on a bias
  • 1 lime wedge
  • Sprig of cilantro

Instructions

    Cup of Yum
  1. Combine all the side sauce ingredients in a bowl and set aside.
  2. Heat the oil in a large skillet over medium high-heat until hot.
  3. Add the garlic and stir fry until just starting to brown.
  4. Pour in the beaten eggs. Cook until the bottom is set, then and scramble lightly.
  5. Once the eggs are mostly cooked, add the rice. Chop and stir the rice to break it apart and mix it with the eggs. Cook until the rice is fully separated and lightly toasted.
  6. Add the soy sauce, fish sauce, sugar, and pepper. Stir to mix well.
  7. Stir in the butter. Toast, stirring occasionally, for 2 minutes.
  8. Add the crab, carrots, white onion, and green onion. Stir for another minute to mix everything together. Adjust the seasoning by adding a pinch of salt if needed.
  9. Transfer the rice to a serving bowl. Garnish with a sprig of cilantro if using. Serve hot with cucumber slices, a lime wedge, and the side sauce.

Notes

  • The older and drier the rice is, the better. Sometimes I freeze leftover rice in a ziplock bag. It will dry out a bit more once thawed, which is perfect for making fried rice because the grains are less likely to stick together.
  • You can skip the butter and use peanut oil as well.
  • Chopping the carrots into tiny pieces creates a beautiful appearance and an interesting texture. If the chopping is too much work for you, add coarsely chopped carrot into a small food processor or blender to cut them into rice-sized pieces. You can use frozen carrot as well, although the texture of the final dish will change slightly.
  • The nutrition information does not include the side sauce.

Nutrition Information

Serving 1serving Calories 334kcal (17%) Carbohydrates 41.8g (14%) Protein 13.1g (26%) Fat 15.5g (24%) Saturated Fat 3.8g (19%) Cholesterol 113mg (38%) Sodium 738mg (31%) Potassium 164mg (5%) Fiber 1.2g (5%) Sugar 2.1g (4%) Calcium 178mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 2to 4 servings

Amount Per Serving

Calories 334

% Daily Value*

Serving 1serving
Calories 334kcal 17%
Carbohydrates 41.8g 14%
Protein 13.1g 26%
Fat 15.5g 24%
Saturated Fat 3.8g 19%
Cholesterol 113mg 38%
Sodium 738mg 31%
Potassium 164mg 3%
Fiber 1.2g 5%
Sugar 2.1g 4%
Calcium 178mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.