Thai Crab Fried Rice
Day-old jasmine rice transforms into this fragrant, seafood-packed dinner with fresh crab, aromatic Thai paste, and bright lime. Ready in 25 minutes with restaurant-quality results.
- Total time
- 25 min
- Servings
- 4
- Calories
- 412
- Protein
- 18g
Ingredients
- 3 cups jasmine rice, cooked and cooled (day-old preferred)
- 8 oz jumbo lump crab meat
- 2 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 3 whole eggs
- 3 whole shallots, thinly sliced
- 3 whole garlic cloves, minced
- 2 whole fresh red chilies, seeded and sliced
- 1 whole lime (juiced)
- ¼ cup fresh Thai basil (or cilantro), chopped
- 3 whole scallions, cut into 1-inch pieces
- 3 tbsp vegetable oil
Instructions
- 1
Pick through crab meat gently to remove shells; set aside.
- 2
Whisk eggs in a small bowl; set aside.
- 3
Stir curry paste and fish sauce together in a small bowl.
- 4
Heat 1 tbsp oil in a 14-inch wok or large skillet over medium-high until shimmering, ~60 seconds.
- 5
Pour in eggs and stir gently until just set, ~1 minute. Remove to a plate.
- 6
Add remaining 2 tbsp oil to the wok; sauté shallots until soft and lightly browned, ~2 minutes.
- 7
Add garlic and chilies; stir constantly until fragrant, ~45 seconds.
- 8
Add curry-fish sauce paste; stir into aromatics for 30 seconds.
- 9
Add rice in batches, breaking up clumps with the spatula. Stir constantly, ~3 minutes.
- 10
Fold crab meat and eggs back in gently; toss until heated through, ~1 minute.
- 11
Squeeze lime juice over rice; toss gently to combine.
- 12
Stir in basil and scallions. Taste and add more fish sauce if needed.
- 13
Divide among bowls. Serve immediately.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spatula
- small mixing bowl
- whisk
- cutting board
- chef's knife
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