Thai Crab Fried Rice with Jasmine Rice and Lime

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Thai

Servings 4

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.

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.

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.

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.

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.

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.

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.

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.