A simple and easy-to-make Thai-style crab fried rice recipe with sweet and succulent lump crab meat, aromatics, and fresh-cooked or leftover rice. How good this dish will turn out depends mainly on the quality of the crab meat you can find. If you got that covered, your fancy meal is just minutes away.
Jump to:
Why you’ll love this recipe
- You can use fresh-cooked or leftover rice to make Crab fried rice.
- Make it flavorful by breaking up some of the crabmeat and mixing them in with the rice; the rest can be added toward the end so you can enjoy chunks of crabmeat throughout the dish.
- Using good-quality crabmeat in cans or containers is not only convenient but should taste almost as good as fresh.
What you’ll need
Ingredient notes and substitutions
- White Rice: You can use medium-grain rice or Jasmine rice, a long-grain variety used in classic Thai fried rice. Fried rice recipes usually call for dry rice from the previous day, where the grains are firm and easier to separate. Fresh-cooked rice that is not overcooked, mushy, or too wet will work just as well.
- Crabmeat: While fresh or frozen crab meat is always ideal, good-quality canned (or in plastic containers) crab meat is a great alternative. Choose anything labeled as "jumbo," "lump," or "back fin" as they contain large pieces, while "special" and “flake” have smaller bits and "claw" has brown meat with a different texture.
- Red bell pepper:I added for color and slight crunch. You can use mini sweet peppers, or if you don't mind the heat, some red bird's eye chilies or other types of red peppers would be nice. You can also use small-diced carrots if peppers are not your thing.
- Oyster and fish sauce: These umami-rich sauces bring out that seafood flavor in the dish. You can use soy sauce in a pinch – start with ⅓ of the amount the recipe calls for and adjust to your taste.
- Scallions (or green onions) and cilantro: They add a ton of freshness and flavor.
How to make this recipe
Prepare the rice and aromatics: (1)Break up the rice grains with a fork. If you are using fresh rice, spread it on a plate or baking sheet, and let it cool for a few minutes to get rid of the moisture, so they don't get mushy and clumped together.
(2)Mince the onion, garlic, and red bell pepper. (3)Slice the scallions thinly and chop the cilantro.
Cook: (4)Heat a wok or a large skillet or sauté pan over medium heat. When the pan is hot, add a tablespoon of oil and sauté the onion and garlic until soft, about a minute. (5)Add the red bell pepper and ½ cup of crabmeat.
(6)Cook for a minute while breaking up the crab meat. (7)Push them to the side of the wok and add a little oil.
(8)Pour in your lightly beaten eggs. (9)When they are almost set, break them up into small pieces.
(10)Add in the rice. (11)Mix in the oyster sauce, fish sauce, and ground pepper to taste.
(12)Toss them together to distribute the seasonings and eggs evenly. (13)Add in the rest of the crabmeat.
(14)Add in the scallions. (15)Then bring in the cilantro. (16)Mix them all up. Taste and add salt, if necessary. Turn off the heat.
Serve: Transfer to a serving plate and garnish with a lime wedge and some cucumbers.
Frequently asked questions and tips
If you have one, use it! I like mine for stir-fries like Beef Stir Fry with Onions and Peppers and other fried rice like Yang Chow Fried Rice. The surface of the wok heats quickly and evenly, plus there's so much room to toss the food around. You can also use a skillet or a sauté pan that's large enough.
If you are going for that seafood flavor, you can use shrimp or scallops instead. They need to be seared quickly over high heat before getting mixed in.
The key takeaway
This fried rice recipe is super simple yet so special. It is essential to find good-quality crab meat, whether fresh, frozen, or canned.
Watch how I make it here
You may like these too
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Crab Fried Rice
Equipment
- A wok or a large skillet or a sauté pan
Ingredients
- 1 small onion
- 3 cloves garlic
- ½ red bell pepper about ½ cup minced
- 8 ounces cooked crabmeat about 1 ½ cups, divided
- 2 eggs lightly beaten
- 3 cups cooked white rice cold
- 1 tablespoon oyster sauce
- 2 tablespoons fish sauce
- Ground black or white pepper to taste
- 3 scallions
- ¼ cup chopped cilantro
- Neutral oil for sautéing
For serving:
- Lime wedge optional
- Cucumber slices optional
Instructions
- Prepare the rice and aromatics: Break up the rice grains with a fork. If you are using fresh rice, spread it on a plate or baking sheet, and let it cool for a few minutes to get rid of the moisture, so they don't get mushy and clumped together.Mince the onion, garlic, and red bell pepper. Slice the scallions thinly and chop the cilantro.
- Cook: Heat a wok or a large skillet or sauté pan over medium heat. When the pan is hot, add a tablespoon of oil and sauté the onion and garlic until soft, about a minute. Add the red bell pepper and ½ cup of crabmeat. Cook for a minute while breaking up the crab meat. Push them to the side of the wok.Add a little oil and pour in the lightly beaten eggs. When they are almost set, break them up into small pieces.Add in the rice, oyster sauce, fish sauce, and ground pepper to taste. Toss them together to distribute the seasonings and eggs evenly. Add in the rest of the crabmeat, scallions, and cilantro. Mix them all up. Taste and add salt, if necessary. Turn off the heat.
- Serve: Transfer to a serving plate and garnish with a lime wedge and some cucumbers.
Video
Notes
- White Rice: You can use medium-grain rice or Jasmine rice, a long-grain variety used in classic Thai fried rice. Fried rice recipes usually call for dry rice from the previous day, where the grains are firm and easier to separate. Fresh-cooked rice that is not overcooked, mushy, or too wet will work just as well.
- Crabmeat: While fresh or frozen crab meat is always ideal, good-quality canned (or in plastic containers) crab meat is a great alternative. Choose anything labeled as "jumbo," "lump," or "back fin" as they contain large pieces, while "special" and “flake” have smaller bits and "claw" has brown meat with a different texture.
- Red bell pepper: I added for color and slight crunch. You can use mini sweet peppers, or if you don't mind the heat, some red bird's eye chilies or other types of red peppers would be nice. You can also use small-diced carrots if peppers are not your thing.
- Oyster and fish sauce: These umami-rich sauces bring out that seafood flavor in the dish. You can use soy sauce in a pinch – start with ⅓ of the amount the recipe calls for and adjust to your taste.
- Scallions (or green onions) and cilantro: They add a ton of freshness and flavor.
Bim
This is one in the menu I always order when eating out. I’ll try to prepare this one of these days. Good suggestion that canned good quality crabmeat can be used as a choice rather than fresh one.Looks yummy! Thanks Nora.
Nora
Thank you! =)