Go Back
–+ servings
Print
an overview of a bowl of Thai Crab Fried Rice

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!