Crab Fried Rice: A Cozy, Flavor-Packed Thai Delight

This Crab Fried Rice combines sweet, tender crab with zesty lime and fresh herbs in just 25 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Lunch

Cuisine: Thai

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cooking Base

2 tablespoons Vegetable or Peanut Oil Essential for frying
1-2 teaspoons Fresh Ginger Mince for aroma
1-2 teaspoons Fresh Garlic Mince for scent
3 cups Cooked White Rice Best with leftover rice

For the Flavor

1 teaspoon White Pepper Brings heat
2 tablespoons Fish Sauce Savory depth
2 tablespoons Soy Sauce Enhances saltiness
1 tablespoon Shaoxing Wine Optional
to taste Salt For balancing flavors

For the Protein and Garnish

2 large Eggs Beaten
1-2 cups Lump Crab Meat Canned or fresh preferred
to taste Scallions Chopped
to taste Cilantro Chopped fresh
1 Lime Wedges For garnishing

Equipment

Method

Step‑by‑Step Instructions

Gather and prep all your ingredients.
Heat oil in a wok over medium-high heat, sauté ginger for 30 seconds, then add garlic.
Increase heat, add rice, and stir-fry for 3-4 minutes.
Add white pepper, fish sauce, soy sauce, Shaoxing wine, and salt; mix well.
Spread rice, pour beaten eggs over, stir gently and cook for 1-2 minutes.
Fold in crab meat, then add scallions and cilantro.
Serve immediately, garnished with lime wedges.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 65gProtein: 24gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 1200mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, use day-old rice and ensure your wok is adequately heated before adding ingredients to prevent sogginess.

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