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Prep 5 minutesmins
Cook 5 minutesmins
Crab fried rice is the most popular Thai dish for a reason; it’s incredibly delicious. Made with large sweet chunks of crab, scrambled eggs, and jasmine rice, you really can’t go wrong with this easy Thai recipe.
If there is one Thai dish that you can make in under 10 minutes and is absolutely delicious, it’s this crab fried rice recipe. Large, tender pieces of sweet crab, tossed with soft scrambled eggs, garlic, and jasmine rice are all you need to make a better-than-takeout dish.
This fried rice with crab is an incredibly easy meal to meal prep for lunch or dinner for your busiest weekdays. Serve this dish with a side of cucumbers, a lime wedge, and prik nam pla (Thai dipping sauce) for an extra spicy umami kick!
Crab fried rice, or khao pad pu, is a very popular Thai dish that is made with jasmine rice, lump crab meat, garlic, eggs, and green onions. It is then seasoned with fish sauce and soy sauce. Khao pad translates to fried rice, and pu translates to crab.
It is a staple rice dish in most Thai restaurants and seafood street food stalls across Thailand. Although this dish traces its roots to Chinese immigrants, this fried rice is different from typical Chinese-style fried rice recipes in that it uses minimal seasoning ingredients so that the crab can be the star flavor.
Ingredients
You can find all the ingredients for this crab fried rice recipe at your local grocery market. Full measurements and links to everything I used are in the recipe card below.
Jasmine Rice: the base of the fried rice. Be sure to use cold, day-old rice for the best texture.
Garlic and Green onion: the main aromatics for a rich, savory flavor.
Eggs: for added protein and flavor.
Lump Crab: the main protein of this dish. Be sure to use the best quality crab meat you can find. I love using this lump crab container from Costco, or you can buy frozen crab. I also use it for my sup mung cua (Vietnamese crab and asparagus soup).
Fish Sauce: adds a salty, umami, savory flavor.
Soy Sauce: for best results, use Thai soy sauce. I like using Golden Mountain sauce.
Sugar: to balance out the salty, savory flavors.
White Pepper: for a touch of added heat.
Prik Nam Pla: a spicy, acidic, fish sauce-based dipping sauce served on the side. Find my prik nam pla recipe here.
Substitutions and Additions
Substitutions
Protein: instead of crab, you can use shrimp, chicken, pork, or tofu.
Soy sauce alternatives: tamari or coconut aminos for a gluten-free alternative.
Vegetables: minced carrots, corn, peas, green beans, mushrooms, broccoli, etc.
Nuts: roasted peanuts or toasted cashews.
How to Make
Here are the step-by-step instructions for how to make this Thai crab fried rice recipe.
In a wok, heat 1 tablespoon of oil over medium-high heat. Then add the garlic and white parts of the green onion and sauté for 1 minute. Then push everything to the side.
In a small mixing bowl, whisk the eggs. Then pour into the wok and scramble the eggs.
Add the cold rice and toss to combine. Add the crab and toss until combined, about 30 seconds.
Add the seasonings. Toss until combined. Spread the rice in an even layer across the wok for 20 seconds to toast the rice.
Toss in green onions, and serve with a side of prik nam pla, cucumber slices, cilantro, and a lime wedge, and enjoy!
Expert Tips
Choose high-quality crab. Try to avoid using canned crab for the best flavor. I usually opt for this lump crab I find at Costco or fresh crab from the seafood counter.
Use dry, cold, day-old rice. To prevent having mushy, clumpy rice, use rice that is cold and slightly dried out in the refrigerator for at least 24-48 hours.
Cook the rice with less water. I like to make my rice a little drier for fried rice. I use a 1:1 ratio of water to rice.
Mise en place. Have all the ingredients prepped, measured, and ready to go next to the stove before you begin.
Cook in a large hot wok. If you cook in a small, crowded pan that is not hot enough, it could yield mushy rice.
Lightly toast the rice for best flavor. When everything is combined, spread the rice out along the edges of the wok and let the rice sit for 10-20 seconds before tossing for extra charred, toasty flavor.
Storage Instructions
You can store any leftover fried rice in an airtight container in the refrigerator for up to 4 days.
Reheat: Toss in a hot wok over medium-high heat until warm, or microwave covered with a wet paper towel until warm.
Freeze: Let the fried rice cool to room temperature before storing in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
Pairing Suggestions
Thai crab fried rice can be served for lunch or dinner on its own or with the following pairing suggestions.
Lump crab meat is the best option because it has large, tender pieces with a naturally sweet flavor. I always opt for the Costco-sized jar found in the refrigerated aisle.
Do I have to use day-old rice?
I highly recommend using day-old rice because it is drier and less likely to become mushy and clumpy when tossed in a pan. If you are crunched on time, I recommend making rice with less water than you typically make it and then spreading it onto a baking sheet and freezing it for 1 hour until cold and slightly dried out.
Crab fried rice is the most popular Thai dish for a reason, its incredibly delicious. Made with large sweet chunks of crab, scrambled eggs, and jasmine rice, you really can’t go wrong with this easy Thai recipe.
Saute aromatics. In a wok, heat 1 tablespoon of oil over medium-high heat until hot. Then add the garlic and white parts of the green onion and sauté until fragrant, about 1 minute. Then push everything to the side of the wok.
Scramble the eggs. In a small mixing bowl, whisk the eggs. Then pour into the wok and scramble the eggs until just set.
Add rice and crab meat. Next, add the cold rice on top of the eggs, toss to combine, and break up the rice clumps. Add the crab and toss until combined, about 30 seconds.
Add seasonings. Lastly, add the fish sauce, soy sauce, sugar, and white pepper. Toss until combined for about 2 minutes. Spread the rice in an even layer across the wok and leave it untouched for 20 seconds to toast the rice.
Add green onions and serve. Toss in the green parts of the green onions, and serve with a side of prik nam pla, cucumber slices, cilantro, and a lime wedge, and enjoy!
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