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Thai Crab Fried Rice

I fell in love with Thai crab fried rice the first time I had it at Fish Cheeks in New York City. Although this doesn't taste exactly like theirs, it is still a wonderful dish.
3.91 from 21 votes
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Calories: 310kcal

Equipment

  • Wok
  • Small pot with lid

Ingredients

  • 3 tablespoons neutral cooking oil
  • 1 shallot peeled and thinly sliced
  • 2 tablespoons ginger freshly minced
  • 6 cloves garlic peeled and minced
  • 4 scallions trimmed and minced, divided
  • 3 tablespoons soy sauce plus more, if desired
  • 2 tablespoons fish sauce more or less, to taste
  • 1 tablespoon sambal oolek optional
  • 1 tablespoon Shaoxing wine optional
  • ¼ teaspoon ground white pepper
  • 1 lime juiced
  • 4 cups cooked white rice
  • 2 eggs whisked until smooth
  • ½ cup fresh cilantro finely chopped
  • 16 ounces jumbo lump crab meat
  • Salt and pepper to taste

Instructions

Cook the Aromatics:

  • Heat the oil in a wok over medium-high heat until very hot.
  • Add the shallot and cook for 2-3 minutes until it begins to soften.
  • Add the ginger, garlic, and half the minced scallions and cook for 45 seconds or until fragrant.

Cook the Sauce:

  • While the shallot is cooking, combine all the ingredients for the sauce in a bowl, including the soy sauce, fish sauce, sambal oolek or sriracha, Shaoxing wine, ground white pepper, and lime juice.
  • Pour the sauce into the wok and bring to a boil. Cook for 30-40 seconds. Swirl the sauce around to incorporate it with the aromatics.

Cook the Rice:

  • Add the rice to the wok and use your spoon to gently flatten it out across the wok and into the sauce. Cook without moving for 1 minute.

Incorporate the Egg:

  • Pour the whisked eggs over the rice and cook for 1 minute more.
  • Using your spoon or spatula, turn the rice and eggs into each other and flip until the egg is mixed well into the rice and the rice is well-coated with the sauce.

Cook the Crab:

  • Fold the crab and half the cilantro into the rice and cook, stirring occasionally, for 2-3 minutes more. Be careful not to overmix the crab as you want to maintain some of the large lumps.
  • Taste and season the crab fried rice to your tastes, adding more soy sauce, fish sauce, or sambal oolek as desired. Turn off the heat.

To Serve:

  • Divide the crab fried rice between bowls and garnish with the remaining scallions and cilantro. Enjoy!

Nutrition

Calories: 310kcal | Carbohydrates: 35g | Protein: 20g | Fat: 9g | Sodium: 1631mg | Fiber: 1g | Sugar: 1g | Vitamin C: 12mg
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