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Thai Style Crab Fried Rice

Savory Thai Style Crab Fried Rice for a Gourmet Escape

This Thai Style Crab Fried Rice is a luxurious comfort dish that is quick to prepare and gluten-free adaptable.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fried Rice
  • 2 tablespoons Vegetable Oil Can substitute with peanut or canola oil.
  • 4 cloves Garlic Minced.
  • 2 large Eggs Beaten.
  • 3 cups Day-Old Long Grain Rice Use leftover rice for best texture.
  • 1 tablespoon Light Soy Sauce Swap for tamari to make gluten-free.
  • 2 teaspoons Fish Sauce Boosts umami flavor.
  • 1 teaspoon Sugar Omit if reducing sweetness.
  • 1/4 teaspoon White Pepper Substitute with black pepper if needed.
  • 1 tablespoon Unsalted Butter Dairy-free alternative available.
  • 1 can Canned Lump Crab Meat Approx. 6 oz; opt for fresh crab for better flavor.
  • 1/3 cup Carrots Finely diced; frozen carrots can be used.
  • 1/4 large White Onion Finely chopped.
  • 2 stalks Green Onions Sliced.
For the Side Sauce (Prik Nam Pla)
  • 1 tablespoon Fish Sauce Authentic flavor enhancement.
  • 1 1/2 teaspoons Lime Juice Adds zesty acidity.
  • 1 clove Garlic Sliced.
  • 1 piece Bird's Eye Chili Sliced; can replace with serrano for milder heat.
  • 1/2 teaspoon Sugar Adjust to taste.

Equipment

  • large skillet or wok

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine the fish sauce, lime juice, sliced garlic, and sliced Bird's Eye chili. Stir in the sugar until dissolved. Set aside.
  2. Heat a large skillet over medium-high heat and add vegetable oil. Allow the oil to heat until shimmering, about 1–2 minutes.
  3. Add minced garlic and stir for about 30 seconds until fragrant. Do not burn the garlic.
  4. Pour in beaten eggs, stir to scramble, and cook for 1–2 minutes until partially cooked.
  5. Introduce day-old long grain rice to the skillet, breaking apart any clumps. Stir and toast for about 3–4 minutes until heated through.
  6. Whisk together light soy sauce, fish sauce, sugar, and white pepper in a small bowl. Pour into the rice and stir for 1–2 minutes.
  7. Add unsalted butter and stir until melted to create a rich base for the fried rice.
  8. Fold in crab meat, diced carrots, chopped onion, and sliced green onions. Stir for 1–2 minutes until heated through.
  9. Taste and adjust seasoning if necessary. Transfer to a serving dish.
  10. Garnish with fresh cilantro, serve hot, and drizzle with prepared side sauce.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Quality crab meat enhances flavor; use day-old rice for best texture.

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