Quick and Easy Thai Crab Fried Rice Can Be Yours in 15 Minutes

By Anna Monette Roberts
Jean-Pierre Gabriel
Jean-Pierre Gabriel

Transform the way you make fried rice with this Thai-style recipe from Phaidon's Quick and Easy Thai Recipes ($30). Despite featuring so many seafood ingredients like crab meat, fish sauce, and oyster sauce, this recipe tastes more umami-packed than like the ocean. Aromatics like garlic, onion, and scallion add a peppery touch, while the granulated sugar, jasmine rice, and carrots sweeten things up. Yes, this recipe incorporates egg, but there are a few surprise ingredients too like lime juice and diced tomatoes. This tasty dish is often featured on the menu of Thai restaurants, but now you know how you can make it at home! Once you've mastered it, try Japanese-inspired fried rice from Benihana and Korean-inspired kimchi fried rice.

Jean-Pierre Gabriel

Crab Fried Rice

Cook Time15 minutes
Yield2 servings

From Quick and Easy Thai Recipes by Phaidon

INGREDIENTS

    • 3 tablespoons vegetable oil
    • 5 cloves garlic, finely chopped
    • 1 egg, beaten
    • 1 cup (175 grams) steamed Jasmine rice
    • 4 ounces (100 grams) crabmeat
    • 1/2 onion, diced
    • 4 tablespoons diced carrot
    • 1/2 tomato, diced
    • 2 scallions (spring onions), chopped
    • 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon granulated sugar
    • 2 tablespoons fish sauce
    • 2 sprigs cilantro (coriander), chopped
    • Juice of 1 lime
    • For serving:
    • 1 cucumber, peeled and sliced
    • 2 scallions (spring onions)
    • Lime wedges

    INSTRUCTIONS

    1. Heat the oil in a wok over medium heat. Add the garlic and sauté for 30 seconds. Add the egg and stir until half-cooked. Increase the heat to medium-high, add the rice, crabmeat, onion, carrot, tomato, and chopped scallions and stir-fry for 2 minutes, or until cooked. Add the soy sauce, oyster sauce, and sugar and stir-fry for another 2 minutes. Transfer to a serving plate and sprinkle with the cilantro and season with the lime juice. Serve with cucumber, whole scallions, and lime wedges.