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An overhead image showing a partial view of a skillet of crab fried rice with a silver serving spoon in it.
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5 from 4 votes

Crab Fried Rice

This Thai-inspired fried rice uses just 12 simple pantry staple ingredients to create an insanely flavorful restaurant quality dish that is amplified by the use of lump crab meat.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Entree, Lunch, Main Course
Cuisine: Asian, Thai
Servings: 4
Calories: 480kcal
Author: Kitrusy



  • Prep: Remove rice from fridge and let come to room temp if possible.
    If using freshly cooked rice, spread it onto a baking tray to allow as much steam and moisture to evaporate until your rice is cooled to room temperature.
    4 cups medium grain rice
  • Mise En Place: This fried rice comes together quickly and on high heat so you need to be ready. Line up your ingredients in this order:
    oil and butter • ginger • garlic • rice • fish sauce, tamari, rice vinegar, white pepper (mixed into a sauce) • eggs • green onion • crab • chili sauce (if using)
  • Make your Fried Rice: To a skillet that is HOT to the point of smoking, add oil and butter and once the butter is bubbling, add the ginger and fry for a few seconds before adding in the garlic and frying until fragrant and browned (but not burned).
    2 tbsp peanut oil, 1 tbsp salted butter, 1 tbsp fresh ginger, 3 cloves garlic
  • Optional: If you're planning on adding in any extra veggies (corn, diced carrots, peas) then add them in now and flash fry them for 1-2 minutes.
    4 cups medium grain rice
  • Quickly add the rice and immediately toss to coat all grains in the garlic/ginger oil and break up any chunks. Fry for a minute or two, tossing frequently.
  • Add the sauce made by mixing together your fish sauce, tamari, vinegar and white pepper, and toss your rice in it, making sure all grains are coated in the seasoning and let it fry for an additional minute or two, tossing occasionally.
    1 tbsp fish sauce, 1 tbsp tamari, 1 tbsp rice vinegar, 1/2 tsp ground white pepper
  • Spread the rice out in the pan in an even layer and pour the beaten egg over all grains then immediately toss to coat all rice grains in the egg. Let fry an additional minute.
    2 large eggs
  • With the rice done, add in the green onion along with the chunks of crab and gently toss to incorporate it. (I recommend not over stirring so that you can keep the crab chunks intact.)
    1/4 cup Spring Onions, 1 cup crab meat
  • Finish and Serve: If you enjoy heat, add in 1-2 tsp of chili sauce or hot oil (to taste) and serve. Garnish your plate with slices of fresh cucumber and enjoy your rice as a complete meal.
    1 tsp Chili Garlic Sauce
  • Storage: If you have any leftovers, bring them to room temperature before putting into an airtight container and storing in the fridge for up to 5 days.


  • The 4 cups of rice are measured once the rice has been fully cooked.
  • Don't overdo it with the add ins, keep it to about one cup total and fry them for 1-2 minutes  before adding the rice to ensure any added moisture is cooked off. Great options include diced carrots, peas, corn or even broccoli slaw. For more delicate add ins like bean sprouts, add them last after the rice is done and removed from the heat.
  • Ensure that the crab or any other protein add in is precooked. Do not add in raw meat to this dish.
  • Keep your heat high, work quickly and ensure you keep the ingredients moving around the wok or skillet to prevent anything from burning and ensure you allow for 1-2 minutes of cook/fry time between each set of ingredient addition so that you can layer your flavors and not have your rice be bland or one note and so you can achieve the perfect texture to your rice.


Calories: 480kcal | Carbohydrates: 71g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1079mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 4mg