Thai-style fried rice with rice, eggs, and crab meat is called crab fried rice. Anyone can cook this simple dish for fried rice with crab meat.
I’ve been hankering after a bowl of Thai crab-fried rice for some time now.
Every time I visit Thailand, especially Bangkok, I get this dish, which is one of my favorites.
Yaowarat, or Bangkok’s Chinatown, is a must-see whenever I’m in Bangkok.
Crab fried rice, a simple Chinese-style fried rice dish with crab meat served with nam pla prik, chopped chilies in fish sauce, lime wedges, cucumber slices, and tomatoes, is one of my favorite Thai-Chinese recipes. It captivates me.
When I went shopping for groceries the other day, the store had recently started selling Dungeness crab. My inspiration struck as soon as I laid eyes on one: Crab fried rice.
The fresher the crab flesh, the better the fried rice will taste. Even though frozen crab flesh is acceptable, I wanted to create the most incredible dish possible. As a result, I took my time boiling the crab, letting it cool in the fridge, and then picking the meat from the shells one by one.
As you can see from my photos, the end outcome was a complete success. My crab-fried rice had a lot of crab flesh in it, which is just how I like it. Adding a little light soy sauce and fish sauce was all that was needed to bring out the sweetness of the crab meat in my fried rice. It’s a piece of cake!
Crab noodles, which I previously featured on this site, are another dish of similar flavor and texture that I enjoy.
It’s so much easier to enjoy crab dishes cooked with crab flesh than it is to make my mom’s chili crab or crab noodle soup (crab bee hoon).
This crab fried rice is a must-try for any fried rice and crab fan. In Thai, aroy mak, or delectable, is used.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 621 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- THAI SWEET CHILI PEANUT NOODLES
- SHRIMP PAD THAI
- THAI BASIL CHICKEN
- DRUNKEN NOODLES
- Lime wedges
- Tomato wedges
- 2 garlic, finely minced
- 2 cups tightly packed overnight rice
- 3 dashes white pepper
- 2 1/2 tablespoons oil
- 4 – 6 oz. (115 g-170 g) freshly picked crab meat preferred or frozen crab meat
- 2 eggs, lightly beaten
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons light soy sauce
- Cilantro leaves, for garnishing
- 3 scallions, cut into small rounds
- Cucumber slices
- 1 tablespoon fish sauce
- bird’s eye chilies, Thai chilies, cut into small pieces
- Ensure no lumps by squeezing the rice with your hands or a spoon. In a small saucer, mix together the chopped chilies and fish sauce. Serve immediately. Set aside for later.
- Heat a wok thoroughly over high heat. Add 2 tbsps. of oil to the wok once it’s cooked through. When the oil is hot enough, add the garlic and cook until it is fragrant but not yet light brown. Use the spatula to toss and swirl the rice in the wok after added. Add the creamy soy sauce and fish sauce, and continue to stir until the rice is well coated in the sauce.
- With a spatula, scrape the rice to one side of the skillet. Add the beaten eggs and the rest of the oil to the wok. Allow a few minutes for the eggs to boil and firm up. Fold the rice into the eggs with a spatula. Afterward, continue stirring and breaking the eggs into smaller pieces and making sure they’re evenly dispersed in the rice for about a minute before serving.
- Adding the crab meat and continuing to stir-fry will bring out the dish’s flavors. Because of the crab, the fried rice may become a little soggy. Stir-fry the fried rice for a few more minutes, or until it has toasted a bit and become fluffy. Toss in the white pepper powder and scallions, then serve the crab fried rice topped with cilantro leaves and accompanied by the fish sauce-marinated sliced chilies, lime wedges, cucumber slices, and tomato wedges.
- It takes a 1.5-pound Dungeness crab to produce 6 ounces of crab flesh.
- You should use overnight rice, which has been prepared the night before and stored in the refrigerator. This will prevent the fried rice from being “wet,” but rather fluffy, due to the lower moisture level of overnight rice.
- Use a lighter-colored soy sauce for this recipe, such as light or white soy sauce. By the way, healthy Boy Thai light soy sauce is my personal favorite. Use a lighter soy sauce like Japanese soy sauce or Chinese soy sauce to get the most excellent results. There is a Taiwanese Kimlan brand light soy sauce if you can’t find Healthy Boy brand soy sauce.