Thai Crab Fried Rice
Fragrant jasmine rice tossed with sweet crab meat, snap peas, and a bright lime-fish sauce glaze. Ready in under 30 minutes for a weeknight dinner that tastes restaurant-quality.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 2 cups cooked jasmine rice, chilled or room temperature
- 6 ounces lump crab meat, picked over for shell
- 1 cup snap peas
- 2 cloves garlic cloves, minced
- 1.5 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons neutral oil (vegetable or canola)
- ¼ cup fresh cilantro and/or scallions, chopped (for garnish)
Instructions
- 1
If the rice is warm or packed together, spread it on a plate and let it cool for 5 minutes, then gently break apart any clumps with your fingers until each grain is separate.
- 2
Slice the snap peas lengthwise into thin strips, about 1/8 inch wide, discarding the ends.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
Pour the fish sauce and lime juice into a small bowl and stir them together with a spoon until combined.
- 5
Pour the oil into a large skillet or wok and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the minced garlic and stir it constantly for 15 seconds until you smell a strong, pungent garlic aroma.
- 7
Pour in the chilled rice and use a wooden spoon to break it into individual grains as you stir, scraping the bottom and sides, for 2 minutes.
- 8
Add the snap pea strips and stir constantly for 1 minute until they turn bright green and still feel slightly crisp when bitten.
- 9
Add the crab meat and gently fold it in with a wooden spoon for 30 seconds, turning the mixture over itself until the crab is distributed evenly throughout.
- 10
Pour in the fish sauce and lime juice mixture and stir everything together for 30 seconds until the liquid is absorbed and the rice looks glossy.
- 11
Divide the fried rice equally between two plates or bowls.
- 12
Scatter the chopped cilantro and/or scallions over the top of each portion.
Tools you’ll need
- small bowl
- large skillet or wok (12-inch minimum)
- wooden spoon
- chef's knife
- cutting board
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