Crab fried rice is a tasty Thai dish that includes tender lumps of crab meat tossed in a mouthwatering blend of sesame oil, soy sauce, fish sauce, herbs, and scrambled eggs. Add some luxury to your standard weeknight dinner or serve this on a special occasion to wow your guests.
Crab fried rice is a staple in Asian cuisine. This recipe is inspired by Thai khao phat buu, or Thai crab fried rice. This dish is a balance of bold and delicate flavors. Every time I go to a Thai restaurant, I order this so I figured I'd try to make my own in the comfort of home.
Reasons Why We Love this Crab Fried Rice
- Quick and Easy. This one-pan meal is so simple. Each ingredient is added one by one until you have a complete meal.
- Affordable. Crab meat can be expensive but this is a cost-effective way to make sure that everyone gets to indulge.
- Perfect for Leftovers. The key to fried rice is precooked or leftover rice. It toasts up nicely in the wok and creates deliciously fragrant clump-free rice.
Don't be intimated by the length of this list because you probably already have most of these in your kitchen. If not, you will definitely use them again. Each ingredient adds a layer of flavor that elevates this dish.
- Oil. This is used to saute the aromatics.
- Aromatics: Use fresh shallots, garlic, and ginger as the foundation for your flavor.
- Short grain white rice. The rice I use is the brand CalRose, it's a short-grain rice and I absolutely love it. When creating dishes like fried rice or sushi bakes, this rice can be prepared in about 30 minutes and gives the consistency of "day old" rice and sticky rice (perfect for Asian style dishes).
- Crab meat. I used canned crab from the seafood section.
- Sesame oil. This ingredient is essential for toasty, nutty taste.
- Fish sauce. For umami flavor, include this.
- Soy sauce. This adds color to the dish and a distinct salty flavor.
- Seasoning. Black pepper and salt to taste
- Eggs. This is scrambled in the wok pan.
- Cilantro. For a fresh pop of flavor, add this herb.
- Lime. Slice them into wedges and squeeze them on crab fried rice for a splash of vibrant, citrusy flavor.
- Garnish. Cucumbers, scallions, and green onions.
How to Make Crab Fried Rice
I saute the aromatics before adding the rice so that the shallot, ginger, and garlic can infuse the rice for a more balanced flavor. This method is common in Thai stir fry recipes.
In a large wok on high heat, add cooking oil. Then add shallot, ginger and garlic and saute for thirty seconds being careful not to burn.
Scramble Eggs and Add Rice
Add eggs and begin to scramble. Move scrambled eggs to one side of the pan and add in the rice. Stir until well combined.
Add Oil and Sauces
Now, pour in the sesame oil, rice vinegar, fish sauce and soy sauce. Continue to stir until well combined.
Gently fold in crab, green onions, and cilantro. Season with salt and pepper if desired.
Garnish and Serve Crab Fried Rice
Squeeze one to two lime wedges and give the rice one final stir.
Finally, Garnish with additional cilantro, green onions and chili oil and enjoy!
Tips and Tricks
- Depending on the size of your pan and the heat of your stovetop, you may have to cook the crab fried rice in batches. Cooking the rice in batches ensures that the rice sears properly and does not become soggy.
- This recipe cooks quickly so make sure you have all of your ingredients measured and ready to go.
- If you choose to add bulkier ingredients (like additional seafood or vegetables) add no more than ½ cup of it then cook the rice for an additional minute or two.
How to Store Leftovers
Store leftover crab fried rice in an airtight container in the fridge for up to 3 days. When you are ready to reheat it, you can microwave the rice or warm it up in the skillet with a little sesame oil.
- Crab. You can use freshly cooked crab or frozen crab instead of canned.
- Added Protein. Make this a hearty seafood crab fried by adding precooked shrimp or lobster.
- Spicy. Up the heat by adding crushed red peppers.
- Rice. Use long-grain rice like jasmine rice or opt for a healthier crab fried rice and use cauliflower instead.
- Veggies. Want to add some nutrients to your crab fried rice? Toss in some frozen vegetables like peas, carrots, or broccoli.
Can I make Crab Fried Rice in advance?
Yes. This recipe is made with premade crab and rice so it's the perfect make ahead meal. You can precook both the day before you plan to serve. Alternatively, make the crab fried rice in advance then reheat and serve within three days.
What kind of crab is best for crab fried rice?
In Thailand, blue crab is commonky used. They have a sweet, delicate flavor and are super tender.Another good but less sweet option is dungeness crab.
What is the secret to restaurant fried rice?
The secret to the best crab fried rice is cold day-old rice. Once it hits the pan, it begins to toast. If you use fresh warm rice, you won't replicate the flavor or texture from Thai or Chinese fried rice recipes.
Give these other Crab Recipes a Try!
I HOPE YOU ENJOY THIS CRAB FRIED RICE RECIPE!
Crab Fried Rice
- 3 tablespoon Oil
- ½ cup Shallots
- 1½ cup Short grain white rice
- ¼ cup Scallions
- 5-7 oz Crab Meat
- 1 teaspoon Sesame oil
- 1 teaspoon Fish sauce
- 2 teaspoon Soy sauce
- Black pepper to taste
- Salt to taste
- 2 Eggs
- ½ tablespoon Garlic
- ½ tablespoon Ginger
- 3 tablespoon Cilantro
- 3 tablespoon Green onion
- ½ Lime sliced into wedges
- Cucumber garnish
- In a large wok on high heat, add cooking oil.
- Add shallot, ginger and garlic and saute for thirty seconds being careful not to burn.
- Add eggs and begin to scramble.
- Move scrambled eggs to one side of the pan and add in the rice. Stir until well combined.
- Now, pour in the sesame oil, rice vinegar, fish sauce and soy sauce. Continue to stir until well combined.
- Gently fold in crab, green onions and cilantro. Season with salt and pepper if desired.
- Squeeze one to two lime wedges and give the rice one final stir.
- Garnish with additional cilantro, green onions and chili oil and enjoy!