Crab Fried Rice is a classic and much beloved Thai dish, characterized by its delicate flavors. The crab is really the star of the show here, so a light touch is used when it comes to soy sauce, fish sauce, and the shaoxing wine. The cilantro, scallion, and lime combo adds the perfect fresh flavor.
The first time I had this rice was at a Japanese restaurant in Philadelphia. My professor was paying for lunch for a group of students, which means, hey–SPRINGING for the $15 crab fried rice. At first I wasn’t really impressed by it. It was definitely good, but only later when I ate the leftovers with chili oil did I truly appreciate the flavors.
So, as we do with many dishes on this here blog, we definitely recommend liberal amounts of chili oil on the side. You need just enough so it’s spicy and zingy, but the crab remains, well…crabby. And well at the forefront.
Onwards to this crab fried rice!
Crab Fried Rice Recipe Instructions
First, prep all of your ingredients, including your aromatics—ginger, garlic, cilantro, and scallions. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic.
When the garlic is just cooked (before it starts to turn golden), add the cooked white rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice.
Now for the flavorings: add the white pepper, fish sauce, soy sauce, and Shaoxing wine to the rice. If it’s not quite salty enough for you or if you know you won’t be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine. Using your wok spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice.
Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
Before adding the crab, use your wok spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly.
When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted.
Serve your Thai Crab fried rice and finish with a squeeze of lime and your favorite chili oil!
If you’re not crazy about crab fried rice but in still need of a carb fix, then check out our growing collection of rice and noodles recipes.
Crab Fried Rice
Ingredients
- 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 (half of a 16 oz. can/225g)
- 2 scallions (chopped)
- 1/4 cup cilantro (chopped)
- Lime wedges
Instructions
- First, prep all of your ingredients, including your aromatics--ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
- Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it's thoroughly combined with the ginger/garlic mixture and/or warmed through if you're using leftover rice.
- Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it's not quite salty enough for you or if you know you won't be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine.
- Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
- Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil!
nutrition facts
I made it but with out shaoixong wine and Loved it! It was so different and delicious.
Glad it worked even without the wine, Melanie!
best fried rice I’ve ever made. didn’t have enough crab so added lap Cheung – awesome addition.
Thank you! glad you enjoyed it :)
This was delicious and will make again. I would say not to add any table as the soy and fish sauce had more than enough. I used Jazmine rice, next time I will use long grain.
Thanks, Dana! So glad you enjoyed it.
Love this recipe. I put in broccoli florets when I add the rice and Chinese five-spice powder with the other flavorings. It’s delicious. Thank you!
So glad you liked it, Ann!
I made it with about double the amount of crab meat that you call for, because that’s what I had. Didn’t seem to hurt it. I used a homemade hot oil, made from Sichuan face heaven peppers. My wife and I loved it. I’m sure I will make it again!
P.S. Loved the technique of coating the rice with the egg. Used claw meat which is much cheaper than lump but a little sweeter.
Thanks, Dave! Like your changes–I’m sure for seafood lovers doubling the crab tastes just about perfect, but I like a more moderate level (and to save $$$). But good to know that the claw meat worked just fine!
In our house, fried rice is our “clean out the fridge” dish. Accordingly, I made this crab fried rice with leftover crab meat from a the remains of a pile of Singaporean chili crab served the previous night. Tossed in the leftover shrimp from the two days earlier scampi and oh my! Delish! The heavy dose of fish sauce and a little bit of wine married the Italian butter and garlic of the shrimp with the Asian chilies of our crab. I also tossed in shredded carrots and spinach for more color. Leftovers never tasted so good!
Hi Julie, sounds DELICIOUS. Wow I’d like to come over for fridge clean out night :)
I made this tonight with a tin of crab and added some shrimp. It was an easy recipie to follow and the results were terrific. Loved it and will definitely make it again.
Hi Shelley, sounds yummy! so glad you loved it.
Yum! I made this last night along with Thai Drunken Noodles and my family loved it! The only thing I did differently was that I added 1 cup each of finely diced carrots and onion at the very beginning of the recipe. I sautéed them until the carrots became soft, and then proceed with the directions as given. I also added thinly sliced pineapple and a little more dark sweet soy at the end. It was delicious! When I make it again I will also add peas and unsalted cashews at the end.
And, dark sweet soy, where have you been all my life? How did I not know about you?!
There are no strangers…only friends you have not met
Hi Sarah, sounds fantastic, so glad you loved it. And welcome to the dark sweet soy side of life. :P
Hi, So I have made the dish. The flavor was good. The problem is that we felt almost only rice. The crab meat seemed to attach to rice completely. Is it because my rice is too sticky? Or I fried too long? What kind of rice is better for fried rice? Cooking methods? Thank you!
Hi Brin, this may be an issue of the crab. Next time you can try large lump crab meat, adding more crab, or ensure that the rice is thoroughly stir fried and cooked, and then add the crab as late as possible to avoid breaking it up. I personally enjoy the texture of the rice and the crab being mixed in.
Hope that helps. :)
Bacon fried rice is a staple in my house. How ever I always screwed up the rice until finally my grandmother taught me the trick. Cook your rice then put it in the fridge. It has to be cold otherwise it get oily and doesn’t cook right. So glad she told me this before she passed and now I’m passing it along to you.