This is a simple, easy-to-make Thai-style crab fried rice with sweet and succulent lump crab meat and aromatics. How good it 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.
You may also like Yang Chow Fried Rice or Adobo Fried Rice.
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What makes a good crab fried rice
As with any good fried rice, crab fried rice shouldn't be mushy or too dry. It should be flavorful with plenty of crab meat. Good-quality crabmeat in a can or container is convenient and should taste almost as good as fresh.
Ingredients you’ll need
Notes and substitutions
- White rice: You can use medium-grain rice or Jasmine rice, a long-grain variety used in Thai fried rice. If leftover or day-old rice isn't available, you can also use fresh-cooked rice that is not overcooked, mushy, or too wet.
- Crabmeat: Good-quality canned crab meat is an excellent alternative to fresh or frozen crab meat. Choose anything labeled as "jumbo," "lump," or "back fin" as they contain large pieces. "Special" and "flake" have smaller bits, while "claw" has brown meat with a different texture.
- 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.
How to make this recipe
Break up the rice with a fork. If you have a fresh batch, spread them out and let them cool. It's important to let the moisture evaporate, so they don't clump together or get mushy.
(1)Heat a wok or a skillet over medium heat, then add a tablespoon of oil. Sauté the onion and garlic until soft, about a minute. (2)Add the red bell pepper and ½ cup of crab meat. Break up the crab meat and cook for a minute.
(3)Cook the eggs on one side of the wok in a bit of oil. (4)Break them up into small pieces.
(5)Add the rice, oyster sauce, fish sauce, and ground pepper to taste. Toss them together to distribute the seasonings and eggs evenly.
(6)Bring in the rest of the crab meat, scallions, and cilantro.
(7)Mix them, taste them, and add salt as needed.
How to serve
Garnish with lime wedges and cucumbers.
Frequently asked questions and tips
Medium or long grain varieties are best. Leftover rice is ideal because the grains can be separated more easily.
As an alternative, you can prepare a fresh batch. Give them an extra rinse to prevent them from becoming sticky or mushy. Once cooked, spread the grains out to cool and allow the moisture to evaporate.
If you have one, use it. They are great for fried rice and stir-fries like Beef Stir Fry with Onions and Peppers.
The surface of the wok heats up quickly, and there is plenty of room to toss the food around. You can also use a large skillet or sauté pan.
To get that seafood flavor, you can also use shrimp or scallops. Sear them quickly over high heat before mixing them in.
Watch how I make it here
Other rice recipes you may like
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📖 Recipe
Crab Fried Rice
Equipment
- Wok or Skillet or Sauté pan
Ingredients
- 1 small onion minced
- 3 cloves garlic minced
- ½ red bell pepper minced, about ½ cup
- 8 ounces cooked crabmeat about 1 ½ cups, divided (see note)
- 2 eggs lightly beaten
- 3 cups cooked white rice cold (see note)
- 1 tablespoon oyster sauce (see note)
- 2 tablespoons fish sauce (see note)
- Ground black or white pepper to taste
- 3 scallions thinly sliced
- ¼ cup chopped cilantro
- Neutral-flavored oil for sautéing
For serving:
- Lime wedges optional
- Cucumber slices optional
Instructions
- Break up the rice with a fork. If you have a fresh batch, spread them out and let them cool.
- Heat a wok or a skillet over medium heat, then add a tablespoon of oil. Sauté the onion and garlic until soft, about a minute.
- Add the red bell pepper and ½ cup of crab meat. Break up the crab meat and cook for a minute.
- Cook the eggs on one side of the wok in a bit of oil. Break them up into small pieces.
- Add the rice, oyster sauce, fish sauce, and ground pepper to taste. Toss them together to distribute the seasonings and eggs evenly.
- Bring in the rest of the crab meat, scallions, and cilantro.
- Mix them, taste them, and add salt as needed.
Video
Notes
- White rice: You can use medium-grain rice or Jasmine rice, a long-grain variety used in Thai fried rice. If leftover or day-old rice isn't available, you can also use fresh-cooked rice that is not overcooked, mushy, or too wet.
- Crabmeat: Good-quality canned crab meat is an excellent alternative to fresh or frozen crab meat. Choose anything labeled as "jumbo," "lump," or "back fin" as they contain large pieces. "Special" and "flake" have smaller bits, while "claw" has brown meat with a different texture.
- 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.
jomelyn
I love anything fried rice. can I use imitation crab here? where did u get crab meat in can? i wanna try this recipe, makes me hungry.
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! =)
Nora
They can get so expensive at restaurants. I hope you'll like it and please send me your feedback. =)