Description
Crab fried rice needs just a few ingredients but packs amazing flavor. This recipe shows you the quickest way to make restaurant-style Thai food at home.
This Thai favorite turns basic ingredients into an incredible meal with sweet crab meat, jasmine rice and herbs. The recipe brings out the crab’s natural sweetness and keeps the rice light and fluffy.
Ingredients
Scale
- 2½ cups cooked jasmine rice
- 100g (3.5 oz) cooked crab meat
- 3 eggs, beaten
- 2–3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- ½ teaspoon white pepper
- 2 green onions, sliced
- Fresh cilantro for garnish
- Cucumber slices and lime wedges for serving
Instructions
- Heat oil in a large wok over medium heat. Add minced garlic and cook until you smell its aroma without letting it brown.
- Add beaten eggs to the wok. Let the bottom set, then scramble them gently until almost done.
- Add rice to the wok and turn heat to high. Stir-fry 3-5 minutes until the rice heats through and gets slightly toasted.
- Add soy sauce, sugar, and white pepper. Keep stir-frying until everything mixes well.
- Add the crab meat with care. Let it heat through while keeping the chunks intact.
- Add green onions and cilantro last. Stir just until they start to wilt.
Notes
- Day-old jasmine rice works best since fresh rice can get mushy.
- Fresh rice needs less water – use a 1:1 ratio instead of regular measurements.
- Be gentle with the crab meat to keep bigger pieces.
- Your wok or pan should be big enough for easy tossing.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Thai