Description
A classic Thai-style crab fried rice made with jasmine rice, lump crab meat, eggs, and fresh herbs. Fragrant, savory, and ready in under 30 minutes.
Ingredients
Scale
- 3–4 tablespoons oil
- 2 tablespoons ginger (minced)
- 2 cloves garlic (minced)
- 4 cups cooked white rice
- 1/4 teaspoon white pepper
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (optional)
- Salt (to taste)
- 2 eggs (beaten)
- 1 cup cooked lump crab meat (about 225g)
- 2 scallions (chopped)
- 1/4 cup cilantro (chopped)
- Lime wedges
Instructions
- Prepare all ingredients including aromatics (ginger, garlic, cilantro, scallion) and beat the eggs. Set aside.
- Heat oil in a wok over medium-high heat. Add ginger and stir for 30 seconds, then add garlic until fragrant.
- Add cooked rice, turn heat to high, and stir-fry for about 3 minutes until combined and warmed through.
- Season with white pepper, fish sauce, soy sauce, and Shaoxing wine (if using). Adjust salt to taste and stir-fry.
- Spread the rice evenly across the wok. Pour beaten eggs evenly over the rice and stir until the egg is cooked and coats the grains.
- Spread rice again, add crab meat, and stir-fry gently until warmed through.
- Add scallions and cilantro, stir briefly until herbs wilt.
- Serve hot with lime wedges and optional chili oil.
Notes
- Use day-old jasmine rice for best texture.
- Fresh lump crab meat is recommended for flavor.
- Adjust seasoning with salt depending on preference.
- A squeeze of lime enhances freshness.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 450
- Sugar: 2g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 125mg
Keywords: crab fried rice, Thai fried rice recipe, easy crab rice, seafood fried rice, Thai cuisine