Thai Crab Fried Rice with jasmine rice and lime is a flavorful, comforting dish that brings the bold, aromatic flair of Thai street food into your own kitchen. It's got everything you want from a great seafood fried rice: delicate lumps of crab, perfectly seasoned rice, pops of fresh herbs, and that irresistible squeeze of lime to finish it all off. This isn’t just any crab fried rice—this is Thai-style cooking at its best, where every grain of rice is infused with garlic, umami, and just a hint of spice. Whether you’re a fan of shrimp fried rice recipe Chinese style, or even a prawn fried rice enthusiast, this version will have you coming back for seconds.
Thai Crab Fried Rice with Jasmine Rice and Lime
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Thai
Wok or large non-stick skillet A wok is ideal for high-heat, fast cooking. A 12-inch skillet can also work if preheated well.
Rice paddle or spatula To stir-fry rice without breaking the grains.
Knife and Cutting Board For prepping garlic, shallots, and herbs.
Mixing bowls For beating eggs and prepping ingredients ahead of time.
- Jasmine rice 2 ½ cups, cooked and cooled: Use day-old rice for best texture. It absorbs flavors better and doesn't turn mushy.
- Crab meat 1 cup: Lump crab meat is ideal, but claw meat works too if you're on a budget.
- Eggs 2, beaten: For richness and texture.
- Garlic 4 cloves, finely minced: A base flavor in Thai cuisine.
- Green onions 3 stalks, sliced: Adds freshness and crunch.
- Shallots 2 small, finely chopped: For a sweeter, milder onion note.
- Soy sauce 2 tablespoons: Basic seasoning for umami depth.
- Fish sauce 1 tablespoon: Essential for authentic Thai flavor.
- White pepper ½ teaspoon: Milder and earthier than black pepper.
- Vegetable oil 3 tablespoons: Or substitute with canola or peanut oil.
- Lime wedges for serving: Adds brightness and acidity.
Garnishes (optional but recommended)
- Cucumber slices
- Cilantro
- Thai chili flakes
- Fried shallots
Step 1: Prep the Rice
Start with chilled, day-old jasmine rice. Freshly cooked rice is too soft and will clump together. Break up the rice with your hands or a fork so the grains are separated.
Step 2: Sauté Aromatics
Heat 2 tablespoons of oil in your wok over medium-high heat. Add the minced garlic and chopped shallots. Stir-fry until fragrant and golden brown—about 30–45 seconds.
Step 3: Scramble the Eggs
Push the aromatics to one side and pour in the beaten eggs. Let them set for a few seconds before gently scrambling. Mix them into the aromatics once mostly cooked.
Step 4: Add the Rice
Increase the heat to high and add the rice. Stir-fry quickly, tossing everything together so the rice is evenly coated with the eggs and aromatics. Use the flat side of your spatula to press and turn the rice, helping it absorb the flavors without getting mushy.
Step 5: Season
Drizzle in the soy sauce, fish sauce, and a touch of white pepper. Continue to stir-fry for 2–3 minutes until the sauces are evenly distributed and the rice is slightly toasted.
Step 6: Add Crab
Add the crab meat gently. Fold it in carefully to avoid breaking it up too much. Cook for another 1–2 minutes just to warm the crab through. Don’t overmix.
Step 7: Garnish and Serve
Remove from heat and sprinkle sliced green onions on top. Serve hot with lime wedges and cucumber slices. A sprinkle of fried shallots or a pinch of chili flakes adds a little extra flair.
Pairings
This crab and rice recipe plays beautifully with both light and bold accompaniments. Here are a few pairing ideas to turn this into a full meal:
- Thai iced tea or lime soda: Their sweetness and acidity cut through the richness of the fried rice.
- Papaya salad (Som Tum): A crunchy, spicy counterpoint to the soft rice.
- Tom Yum soup: Adds a warm, herbal, and spicy element.
- Steamed Asian greens: Bok choy or Chinese broccoli dressed with a touch of oyster sauce balances the meal.
- Thai pineapple fried rice: Serve both side by side for a full Thai rice spread featuring tropical and seafood elements.
If you're making a feast, other rice and crab recipes like Vietnamese fried rice or seafood rice with crab and shrimp complement this dish beautifully. For something more fusion, a tuna fried rice or even crab fries could be added to the spread for fun, snackable bites.
FAQs
1. Can I use canned crab or imitation crab?
Yes, you can use canned crab in water (drain it well) or imitation crab sticks if fresh crab isn’t available. The flavor won’t be as rich, but it will still work for a quick seafood fried rice.
2. Can I substitute crab with other seafood?
Absolutely. This recipe also works wonderfully with shrimp, making it similar to a shrimp fried rice recipe easy enough for weeknights. You can also add both for a seafood rice with crab and shrimp combo.
3. Which part of the crab is best?
Lump crab meat is preferred for its texture and mild flavor. Claw meat is stronger in taste and cheaper, making it good for more robust versions like a crab curry or spicier Thai fried rice recipe authentic to Bangkok-style kitchens.
4. Can I use freshly cooked rice?
It’s not ideal. Fresh rice is too soft and will clump. If you're in a pinch, spread freshly cooked rice on a tray and refrigerate it for at least an hour to dry out the grains.
5. Is this similar to other Asian fried rice dishes?
Yes and no. While there are overlaps with Vietnamese fried rice and shrimp fried rice recipe Chinese-style, Thai crab fried rice has unique elements like fish sauce, white pepper, and lime. It's distinctively Thai style—aromatic, balanced, and bold.
