Description
This Thai Crab Fried Rice recipe is a flavorful and aromatic dish combining tender crab meat with fragrant Thai basil, fresh vegetables, and perfectly cooked rice. With simple ingredients and a quick 25-minute cook time, it offers a vibrant meal that’s easy to prepare and full of authentic Thai flavors.
Ingredients
Scale
Main 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 (preferably day-old)
- 3 tablespoons soy sauce or Tamari
- 1 tablespoon fish sauce
- 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
- Cook peppers: Heat 1 tablespoon of avocado oil in a large wok or nonstick skillet over medium heat. Add the thinly sliced red bell pepper, diced bird’s eye chilis if using, and the white parts of the green onions. Cook for 2 minutes to soften the vegetables.
- Add garlic and ginger: Stir in the finely minced garlic and minced ginger, cooking for about 30 seconds until fragrant but not burnt, to infuse the oil with aromatic flavors.
- Add rice and sauces: Increase the heat to medium-high. Add the cooked white rice along with 2 tablespoons of avocado oil, soy sauce (or Tamari), fish sauce, and rice wine vinegar. Stir to combine the ingredients thoroughly, then cook for 7-8 minutes, stirring every 2-3 minutes to allow the rice to develop a slight crisp texture without sticking.
- Scramble eggs: Push the rice mixture to one side of the pan to clear space. Add the remaining 1 tablespoon of avocado oil to the empty part of the pan and reduce heat to medium. Pour in the whisked eggs and scramble for about 1 minute until fully cooked.
- Add crab and basil: Gently fold in the drained lump crab meat, the green parts of the green onions, and fresh Thai basil leaves. Mix just until combined to preserve the texture and freshness of the crab and herbs.
- Serve: Serve the Thai crab fried rice immediately. Garnish with extra Thai basil or green onions if desired for an added burst of color and flavor.
Notes
- For best results, use day-old cooked rice, as it has less moisture and fries better without clumping.
- If bird’s eye chilis are too spicy, substitute with a milder jalapeño or omit them entirely.
- Adjust fish sauce and soy sauce quantities to taste, keeping balance between salty and umami flavors.
- This recipe works well with fresh crab meat if available but canned lump crab meat is a convenient alternative.
- Using a wok helps achieve the characteristic high heat and quick cooking needed for authentic fried rice texture.
