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Thai Crab Fried Rice Recipe

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4.1 from 67 reviews

This Thai Crab Fried Rice recipe is a flavorful and vibrant dish featuring tender lump crab meat, fragrant Thai basil, and a perfect balance of soy and fish sauce. Cooked in a wok over medium-high heat, it combines crisp vegetables, aromatic spices, and fluffy rice for a delicious meal inspired by Thai street food classics.

Ingredients

Vegetables and Aromatics

  • 1 red bell pepper, seeded and thinly sliced
  • 1 bunch green onions, thinly sliced (white and green parts divided)
  • 2 bird’s eye chilis or 1 jalapeño, finely diced (optional)
  • 4 garlic cloves, finely minced
  • 2 teaspoons minced ginger

Main Ingredients

  • 4 cups cooked white rice (preferably day-old for best texture)
  • 6 ounces canned lump crab meat, drained
  • 2 large eggs, whisked
  • ½ cup Thai basil leaves (about 1 ounce)

Sauces and Oils

  • 4 tablespoons avocado oil, divided
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon fish sauce
  • 2 teaspoons rice wine vinegar

Instructions

  1. Sauté Vegetables and Aromatics: Heat 1 tablespoon of avocado oil in a large wok or nonstick skillet over medium heat. Add the red bell pepper, bird’s eye chilis (if using), and the white parts of the green onions. Cook for 2 minutes until they soften slightly. Add the minced garlic and ginger, cooking for another 30 seconds until fragrant.
  2. Cook the Rice with Sauces: Increase the heat to medium-high. Add the cooked white rice, 2 tablespoons of avocado oil, soy sauce, fish sauce, and rice wine vinegar. Stir to combine the ingredients thoroughly. Allow the rice to cook for 7-8 minutes, stirring only every 2-3 minutes to let the rice crisp up nicely at the bottom.
  3. Scramble the Eggs: Push the rice mixture to one side of the pan. Add the remaining 1 tablespoon of avocado oil to the empty space. Reduce the heat to medium and pour in the whisked eggs. Scramble the eggs gently for about 1 minute, or until fully cooked.
  4. Combine Crab and Herbs: Stir the crab meat, the green parts of the green onions, and Thai basil leaves into the rice and egg mixture. Mix everything until just combined, ensuring the crab stays intact and the basil is evenly distributed.
  5. Serve: Transfer the Thai crab fried rice to plates and serve immediately. Garnish with extra Thai basil or green onions if desired for fresh flavor and presentation.

Notes

  • Use day-old cooked rice for the best texture and to prevent clumping.
  • Adjust the chili quantity to your spice preference or omit entirely for a mild version.
  • Fish sauce adds authentic umami flavor; substitute with soy sauce for a vegetarian adaptation (though this removes crab).
  • To save time, use canned lump crab meat but ensure it is well-drained.
  • This recipe is best cooked fresh and served immediately for optimal taste and texture.

Find it online: https://flavorspath.com/thai-crab-fried-rice-recipe/