A simple, homemade re-creation!
I still remember the first time I tried my friend’s Thai Crab Fried Rice at a popular Austin spot on South Congress. I’d made chicken fried rice at home for years, but that fresh Thai basil and lump crabmeat completely changed the game for me!
So when I found out that place had closed, I HAD to try re-creating it at home myself.
While the ingredients are simple, a few key tips will help you nail that restaurant-quality flavor.
Top Tips for a Restaurant-Quality Dish
- Jumbo lump crabmeat adds a special touch, but lump crab works just fine—just add it right at the end so it stays chunky, not shredded.
- Use cooked, cooled rice for the best crispy texture. It helps reduce excess starch and keeps those grains from sticking.
- Thai basil is a must for that authentic flavor. Avoid swapping it for regular sweet basil if you can.
- Quality ingredients make all the difference. I recommend a good tamari and the right vinegar (details below) to really amp up the flavor.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Avocado Oil: You want a neutral-flavored high smoke point oil when making fried rice. Avoid olive oil and coconut oil as these will burn easily.
- Cooked White Rice: Day-old or fully cooled rice is best to get that crispy fried rice texture. I like to use basmati rice personally, but long grain works great, too.
- Bird’s Eye Chilis: Optional but absolutely recommended if you like a little heat. Jalapeños will work if you can’t find these.
- Garlic & Ginger: Fresh is best for both of these here! I keep a jar of ginger paste in the fridge to make it easier.
- Soy Sauce or Tamari: Tamari is a has a richer taste and is my personal preference (San-J makes a great one!), but both will work. You may just need to reduce the amount of additional salt added if using soy sauce.
- Fish Sauce: This is a secret ingredient that differentiates Thai fried rice from other more Chinese-style fried rices. It adds a salty, savory punch with a subtle hint of umami. But feel free to swap with a little extra soy sauce if you prefer.
- Rice Wine Vinegar: Avoid getting any type of vinegar with added sugar here.
- Lump Crab Meat: Jumbo-lump and wild caught is the way to go if you can find it. If not, lump crab meat will work, just makes sure to avoid imitation crab for this recipe.
- Fresh Thai Basil: A must-have! Its slightly spicy, anise-like flavor sets this apart from regular basil.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the veggies and aromatics.
Heat a bit of avocado oil in a large skillet or wok over medium heat. Add the bell pepper, chilis (if using), white parts of the green onions, garlic, and ginger. Cook for 2–3 minutes until softened and fragrant.
Pro Tip: Since eggs will be added in, make sure you’re using a skillet with really good non-stick properties.
Crisp up the rice.
Turn the heat up to medium-high, then add the rice, soy sauce, fish sauce, rice vinegar, and a drizzle more oil. Let it cook mostly undisturbed, stirring only every few minutes so the rice gets those crispy golden bits.
Pro Tip: The key to the crispiest rice is to NOT TOUCH IT! I know it’s hard to resist, but the longer it sits undisturbed, the crispier the grains will get.
Scramble the eggs.
Push the rice to one side, add a splash of oil to the empty space, and scramble the eggs just until set. Stir everything together to combine.
Fold in the crab meat, Thai basil, and dig in!
Add the crab, green onion tops, and Thai basil. Toss gently to combine, and serve right away with extra basil, green onions, or even a drizzle of Sriracha Mayo or Thai Peanut Sauce if you’d like.
FAQs
You can, but I wouldn’t recommend it. The flavor and texture just don’t compare to real crab. Lump or jumbo lump is totally worth it here.
Basmati or any long-grain white rice works great. Just make sure it’s fully cooled or day-old rice—fresh, hot rice tends to get sticky and won’t crisp up the same way.
Regular basil will work, but Thai basil has a spicier, slightly licorice-like flavor that really makes this dish taste more unique.
Not by default, but it can be! The bird’s eye chilis (or jalapeños) are optional—add more or less depending on your heat tolerance.
Definitely. This works really well with shrimp, chicken, or even tofu if you want a vegetarian option.
It’s best served fresh, but leftovers reheat surprisingly well. Just warm in a skillet over medium heat to help revive some of that crispy texture.
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Thai Crab Fried Rice Recipe
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Ingredients
- 4 tablespoons avocado oil divided
- 1 red bell pepper seeded and thinly sliced
- 1 bunch green onions thinly sliced, white and green parts divided
- 2 bird’s eye chilis or 1 jalapeño, finely diced, optional
- 4 garlic cloves finely minced
- 2 teaspoons minced ginger
- 4 cups cooked white rice see note
- 3 tablespoons soy sauce or tamari
- 1 tablespoon fish sauce see note
- 2 teaspoons rice wine vinegar
- 6 ounces canned lump crab meat drained
- 2 large eggs whisked
- ½ cup Thai basil leaves about 1 ounce
Instructions
- Heat 1 tablespoon of the avocado oil in a large wok or nonstick skillet over medium heat. Add the bell pepper, bird’s eye chilis, if using, and white parts of the green onions. Cook for 2 minutes. Add the garlic and ginger and cook for 30 seconds, or until fragrant.1 red bell pepper, 2 bird’s eye chilis, 2 teaspoons minced ginger, 4 garlic cloves
- Increase the heat to medium-high. Add the rice, 2 tablespoons of the avocado oil, soy sauce, fish sauce, and rice vinegar. Stir to mix, then cook for 7-8 minutes, stirring only every 2-3 minutes to allow the rice to crisp up.4 cups cooked white rice, 3 tablespoons soy sauce or tamari, 1 tablespoon fish sauce, 2 teaspoons rice wine vinegar
- Push the rice to one side of the pan. Add the remaining 1 tablespoon avocado oil to the empty space and reduce the heat to medium. Pour in the eggs and scramble for 1 minute, or until cooked through.2 large eggs
- Stir in the crab meat, green parts of the green onions, and Thai basil. Mix everything until just combined.6 ounces canned lump crab meat, ½ cup Thai basil leaves
- Serve immediately with extra Thai basil or green onions, if desired.
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Notes
- Cooking the Rice: This recipe uses 4 cups of cooked white rice, made from 1 ⅓ cups uncooked rice (basmati or long grain white rice is preferred.) I used a rice cooker with 2 ¼ cups water, 1 tablespoon butter, and 1 teaspoon salt for extra flavor. If cooking on the stovetop, bring 2 ¼ cups water to a boil, stir in the rinsed rice, butter, and salt, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- Best Crab Meat: Wild-caught lump crab has the best flavor and texture. If using canned, drain well. Avoid imitation crab as it won’t have the best taste.
- Thai Basil vs. Regular Basil: Thai basil has a slightly spicier, anise-like flavor. Regular basil works as a substitute but will be milder.
- Crispy Fried Rice Tip: Let the rice sit undisturbed for 2-3 minutes at a time to develop a golden, crispy texture.
- Fish Sauce Substitute: Swap for extra soy sauce or tamari if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Thai Fried Rice
This dish is great on its own, but you could serve it alongside:
- A simple Asian Cucumber Salad or this Thai Peanut Quinoa Salad.
- Fresh springs rolls with an amazing Thai peanut sauce.
- Make it a full-on feast with some Thai Basil Chicken or this Egg Roll in a Bowl!
More Thai-Inspired Recipes
If you loved this Thai take on fried rice, you’ve gotta’ try these other dishes next:
