Thai Crab Fried Rice
Fragrant jasmine rice stir-fried with sweet crab meat, fresh aromatics, and a balance of salty, spicy, and tangy flavors. A restaurant-quality dish ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 2 cups cooked jasmine rice, chilled
- ½ lb lump crab meat
- 2 tbsp vegetable oil
- 3 clove garlic cloves, minced
- 1 whole red Thai chili, thinly sliced
- 2 whole shallots, thinly sliced
- 1.5 tbsp fish sauce
- 1 tbsp lime juice
- ½ tsp palm sugar or brown sugar
- 2 whole eggs, beaten
- ½ cup frozen peas and carrots
- ¼ cup green onions, chopped
- ¼ cup fresh cilantro, chopped
- 1 serving lime wedges
Instructions
- 1
Ensure jasmine rice is chilled and broken up into individual grains to prevent clumping.
- 2
Pick through crab meat gently to remove any shell pieces. Set aside.
- 3
Mince garlic, slice chili and shallots, and chop green onions and cilantro. Have all ingredients prepped and within reach.
- 4
Heat oil in a 14-inch wok or large skillet over medium-high heat until shimmering.
- 5
Add minced garlic and sliced shallots. Stir-fry for 1 minute until fragrant.
- 6
Pour in beaten eggs and scramble until just cooked through, about 1 minute. Push to the side of the wok.
- 7
Add chilled rice and break up any clumps with the spatula. Stir-fry for 2-3 minutes, tossing continuously.
- 8
Add peas and carrots, crab meat, sliced chili, fish sauce, palm sugar, and lime juice. Toss constantly for 2 minutes.
- 9
Remove from heat and stir in half of the green onions and cilantro.
- 10
Divide fried rice between two bowls. Top with remaining green onions and cilantro.
- 11
Serve with lime wedges on the side for squeezing.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spatula or wok turner
- cutting board
- chef's knife
- small bowl for beating eggs
- measuring spoons
- measuring cups
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