Original Post: https://www.evolvingtable.com/thai-crab-fried-rice/
Thai Crab Fried Rice Recipe
This one-skillet Thai Crab Fried Rice brings together everything I love in a weeknight dinner: it’s fast, flavorful, and just the right amount of fancy. The secret to its restaurant-quality taste is crispy rice, flaky jumbo lump crab, fresh Thai basil, and an umami-packed mix of tamari and fish sauce.
Servings: 4 servings
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.
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
Calories: 423kcal | Carbohydrates: 49g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 1498mg | Potassium: 327mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1325IU | Vitamin C: 51mg | Calcium: 68mg | Iron: 2mg
