Crab Fried Rice
Servings: 6 servings
Calories: 211kcal
Thai-style crab fried rice is made with cold rice, eggs, garlic, and sweet lump crab with just enough seasoning to let the crab stand out. It comes together in about 15 minutes for an easy one-pan meal.
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Ingredients
- 3 cups cooked and cooled white rice, preferably day-old
- 1 cup lump crab meat
- 2 tablespoons vegetable oil, avocado oil, olive oil, or peanut oil
- 3 green onions, thinly sliced, white and green parts separated
- 2 cloves garlic, minced
- ½ cup shredded carrots
- 2 eggs, lightly beaten
- ½ tablespoon soy sauce or fish sauce
- 1 tablespoon oyster sauce
- ½ tablespoon sesame oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon sugar
- Thai basil, extra green onions, lime wedges, optional for serving
Instructions
- Prep the rice. Make sure the rice is completely cooled and break up any large clumps before cooking.
- Cook the aromatics. Heat the oil in a wok or large skillet over medium-high heat. Add the white parts of the green onions and garlic. Cook for 1–2 minutes, until fragrant.
- Add the carrots. Stir in the carrots and cook for another 1–2 minutes, until they begin to soften.
- Scramble the eggs. Push the vegetables to one side of the pan. Pour in the eggs and scramble until just set, then mix them into the vegetables.
- Fry the rice. Add the rice, soy sauce or fish sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir until evenly coated. Spread the rice out and let it sit undisturbed for 1–2 minutes before stirring.
- Add the crab. Gently fold in the crab and cook just until warmed through. Avoid overmixing so the crab stays in larger pieces.
- Serve. Top with the green parts of the onions, Thai basil, and a squeeze of lime, if using. Serve hot.
Notes
- Cold, day-old rice gives you the best texture.
- Break up any rice clumps before adding it to the pan.
- Keep the heat around medium-high so the rice fries instead of steaming.
- Fold the crab in at the end so it doesn’t break apart.
- Taste before adding extra salt or sauce since crab can vary in saltiness.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 211kcal | Carbohydrates: 25g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 624mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1929IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
