Crab Fried Rice

Crab Fried Rice


Crab fried rice is a quick and easy Thai dish made of sweet lump crab and toasted rice and enhanced with aromatics and a umami flavored dipping sauce.
  • Crab
  • 6 ounces dungeness crab meat
  • ¼ teaspoon fish sauce, I use Three Crabs
  • pinch white pepper
  • Egg
  • 2 large eggs
  • pinch white pepper
  • ⅛ teaspoon light soy sauce, I use Pearl River Bridge
  • Sauce
  • 1 tablespoon plus 1 teaspoon fish sauce, I use Three Crabs
  • 2 teaspoons oyster sauce
  • 2 teaspoons sugar
  • Fried Rice
  • 2½ tablespoons ghee or avocado oil
  • ⅓ cup shallot, diced
  • 6 cloves garlic
  • 2½ cups jasmine rice, cold, day-old
  • ¼ cup cilantro, chopped
  • ¼ cup scallions chopped
  • Thai Dipping Sauce (Prik Nam Plaa)
  • 1 tablespoon lime juice
  • 3 thai chilis, thinly sliced
  • 2½ teaspoons fish sauce
  • 1 clove garlic, minced
  • Garnish
  • Cucumber
  • Lime wedges
  1. If needed, strain crab meat to remove excess moisture. In a bowl add crab, white pepper, and soy sauce. Mix to combine, then set aside.
  2. In another bowl, add eggs, white pepper, and soy sauce. Whisk until well mixed, then set aside.
  3. Add light soy sauce, fish sauce, oyster sauce, and sugar to a bowl and whisk until sugar dissolves. Set aside.
  4. Add oil to a wok then add shallot and garlic. Cook on medium heat until shallot is translucent, about 3 minutes.
  5. Turn heat to high then add eggs and let it set for 30 seconds before breaking the egg with wok spatula.
  6. Add rice, and break up with wok spatula. Mix with the egg and cook for 2 minutes Add sauce mixture, then mix well. Cook for 4 minutes, ensuring rice is evenly mixed with the sauce mixture, eggs, and oil. Cook through until most of the moisture from the sauce mixture is absorbed into the rice
  7. Lower heat to medium high then move rice to the side then add crab meat. Stir until crab is warmed through. Remove a little of the crab and set aside in a bowl. Gently mix remaining crab with the rice so as not to break up any lump pieces.
  8. Turn off heat and stir in scallions and cilantro. Divide leftover crab between two bowls then top with rice and pack gently. Place a plate over the rice then flip and remove the bowl. Serve immediately with prik nam plaa and enjoy!

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