Thai Crab Fried Rice (Gluten Free Options)

This Thai Crab Fried Rice is a simple but flavor packed dish that comes together in less than 20 minutes. This dish is wildly popular in Thailand that can be found at many restaurants and street food vendors.

Save this to Pinterest!

As a kid fried rice was a favorite of mine, but fried rice with veggies? I couldn’t be bothered. It’s probably why this Thai Crab Fried Rice was one of my favorite types of fried rice. I didn’t have to pick off all the peas and bite into a mushy carrot. There are no veggies to really deal with in this dish! I’ve come a long way, but those were some fun picky eating days. LOL

Like I mentioned, this fried rice doesn’t require a bunch of veggies and other nonsense. It’s such a simple dish but has SO much flavor packed into it. The star of the dish is obviously the crab meat and it really shines through.

Since the main ingredient is crab, you really want to invest in good quality crab meat. Traditionally, blue crab meat is used since it is slightly sweeter than other crab meats. No worries if you can’t get your hands on blue lump crab meat though. Any kind will work just as fine!

This fried rice is great on its own, but if you want to take it up another notch, serve it with some Nam Prik Pla (which is a chili fish sauce) and you’ll get the full experience. 

WHAT YOU’LL NEED FOR THE THAI CRAB FRIED RICE:

1. Chopped garlic cloves
2. Avocado oil or any cooking oil with a high heating point
3. Cooked jasmine rice
4. Soy sauce (preferably a Thai brand) (or coconut aminos or tamari sauce for gluten free), fish sauce, sugar, and ground white pepper (black pepper works too)
5. Lump crab meat (preferably blue crab meat but any kind works)
6. Green onion and cilantro
7. Cucumbers and lime wedges to serve with

HELPFUL TIPS AND TRICKS TO GET THE BEST THAI CRAB FRIED RICE:

• You don’t need to use leftover cold jasmine rice. Cook your rice using a 1:1 ratio of rice and water. Let the rice cool down by spreading it out on a large dish or baking sheet before cooking. Make sure the rice is completely cooled!
• This recipe serves two but if you want to double it, cook it in batches. Too much rice will lead to a soggy fried rice.
• If you don’t have a wok, I recommend getting one but if not a cast iron skillet is a great substitute. Both can handle high heat and will help with ensuring you get golden toasted bits and pieces of rice.
• This recipe moves fast so have all of your ingredients prepared before you start cooking.

I hope you enjoy this Thai Crab Fried Rice as much as I do! Be sure to tag me on Instagram if you make it. I’d love to see your recreation.

Print

Thai Crab Fried Rice

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2 people

Ingredients

Prik Nam Pla (Chili Fish Sauce)

• 2 Thai chili pepper thinly sliced
• 2 tbsp fish sauce
• 1 lime juiced

Thai Crab Fried Rice

• 4-6 garlic cloves chopped
• 3 tbsp avocado oil or any cooking oil
• 2 eggs whisked
• 2 cups cooked jasmine rice¹
• 1 tbsp soy sauce or coconut aminos or tamari sauce
• ½ tbsp fish sauce
• 1 tsp sugar
• ½ tsp ground white pepper more to taste
• 8 oz lump crab meat
• 2 tbsp sliced green onion more for garnish
• 2 tbsp chopped cilantro more for garnish
• cucumber slices
• lime wedges

Instructions

Prik Nam Pla (Chili Fish Sauce)

1. Combine all ingredients in a bowl. Taste and adjust flavor to your preference. Set aside until ready to use.

Thai Crab Fried Rice

1. Heat a wok or skillet over medium heat with the avocado oil and chopped garlic. Toss the garlic until it starts to turn golden and fragrant.

2. Add the eggs and let them slightly set before breaking it up and scrambling.

3. Turn the heat up to high, add the rice, and stir fry until well combined.

4. Next add in the soy sauce, fish sauce, sugar, and ground white pepper. Toss until everything is well combined.

5. Let the rice sit in the wok for a few seconds to allow it to get some color and toasted bits.

6. Add in the crab meat and gently stir fry. Again, you can let the rice sit in the wok for a few seconds.

7. Turn off the heat then stir in the sliced green onions and chopped cilantro.

8. Serve with sliced cucumbers, lime wedges, and the Prik Nam Pla.

Recipe Notes

1. You don't need to use leftover cold jasmine rice. Cook your rice using a 1:1 ratio of rice and water. Let the rice cool down by spreading it out on a large dish or baking sheet before cooking. Make sure the rice is completely cooled!

SIMILAR RECIPES:

Mango Sticky Rice (Khao Niew Muk Muang) 

Bulgogi Kimchi Fried Rice 

Sticky Rice (Khao Niew) 

Some of my posts contain affiliate links. If you use my links to purchase a product, I will receive a small commission, but it will not cost you anything extra. Thank you for your support!