Thai-Style Crab Fried Rice

Quality Thai fried rice is always amazing (in my humble opinion), but just imagine how ridiculously good it could be with fresh crab added to it. Mind. Blown. 

In this version of Thai fried rice, all of the traditional ingredients you know and love are there – the eggs, fish sauce, green onions, carrots, and the sweet and umami flavors that Thai chefs are just brilliant at creating and blending. Add the sweet, briny crab to the mix and heaven will appear right on your tastebuds. 


1 c. lump crab or imitation crab

3 Tbsp. sesame oil

1 inch knob of ginger, minced

3 cloves of garlic, minced

3-4 c. white rice, cooked

3 Tbsp. fish sauce

2 Tbsp. soy sauce or tamari

1 Tbsp. mirin

¼ c. shredded carrots

¼. c. cilantro, chopped

¼ c. green onions, chopped

2 eggs, beaten

Juice from one lime

Heat the oil in a large wok or skillet over medium high heat. Cook the garlic, carrots, and ginger for about 2 minutes, or until fragrant. Add the rice and heat through, being sure to mix the garlic and ginger throughout the rice. 

Add the fish sauce, soy sauce, and miring and toss to combine. Create a well in the center of the skillet and drop the eggs into the center of the wok. Scramble them quickly and then mix to combine with the rice. Add the crab to the rice and heat through. 

Remove from the heat. Stir in the green onions and cilantro. Serve hot!

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