This Thai-Style Crab Fried Rice is one of those recipes I crave when I want something comforting but not too heavy.
The delicate flavor of lump crab meat, the toasty rice, and savory notes from garlic, fish sauce, and butter all come together in under 30 minutes.
Add a punchy Prik Nam Pla dipping sauce and crunchy cucumber on the side, and you’ve got a restaurant-style dish right at home.
Why You’ll Love This Recipe
Full of umami flavor without being overpowering
Quick, easy, and uses day-old rice (the best kind!)
Budget-friendly way to enjoy lump crab
Great as a meal or side dish
Optional dipping sauce takes it to the next level
Ingredient Highlights
Day-old long grain rice – The key to fried rice that’s not soggy.
Lump crab meat – Adds sweet, delicate seafood flavor. Canned works great!
Fish sauce + soy sauce – Salty, savory base with classic Thai flavor.
Garlic & white pepper – Adds aroma and depth without heat.
Butter – Makes it rich and lightly creamy.
Eggs – Scrambled directly into the rice for texture.
Carrots, onion, green onions – Add color, texture, and extra umami.
Prik Nam Pla (optional) – Tangy-spicy dipping sauce made with lime, fish sauce, garlic, and chili.
Pro Tips Before You Start
Use cold, day-old rice. Fresh rice will turn mushy.
Drain crab meat well to avoid soggy rice.
Chop garlic finely and cook until just golden.
Adjust fish sauce and soy to your taste.
Don’t skip the butter – it’s subtle but essential.
How to Make Thai-Style Crab Fried Rice
Step 1: Make the Side Sauce (Optional)
Mix fish sauce, lime juice, sliced garlic, chili, and sugar in a small bowl. Set aside.
Step 2: Cook the Garlic and Eggs
Heat oil in a large skillet over medium-high.
Add minced garlic and stir-fry until lightly golden.
Push garlic to the side and pour in beaten eggs.
Let them set, then scramble gently.
Step 3: Stir-Fry the Rice
Add day-old rice. Use a spatula to break it up and mix with the eggs.
Toast the rice for a few minutes.
Step 4: Season the Rice
Add soy sauce, fish sauce, sugar, and white pepper.
Stir well to coat the rice evenly.
Step 5: Add the Butter and Crab
Mix in the butter, then add crab meat, carrots, white onion, and green onion.
Stir for 1–2 minutes until everything is combined and heated through.
Step 6: Garnish and Serve
Serve hot, topped with cilantro if using.
Add sliced cucumber and a lime wedge on the side.
Spoon on the Prik Nam Pla if desired.
What to Serve It With
Thai cucumber salad
Crispy fried shallots on top
Shrimp chips or prawn crackers
Thai iced tea or a light beer
Variations & Substitutions
Use shrimp or tofu instead of crab
Add frozen peas or corn for extra texture
Sub jasmine rice for long grain if desired
Make it spicy with Thai chili flakes or sriracha
Storage & Leftovers
Fridge: Store in an airtight container for up to 3 days
Reheat: Warm in a skillet with a little oil or microwave with a damp towel over the top
Sauce: Store Prik Nam Pla separately in the fridge for up to a week
FAQs
Can I use fresh crab meat?
Yes, just be sure to check for shell pieces and drain it well.
What kind of rice works best?
Day-old jasmine or long grain white rice is ideal.
Is fish sauce necessary?
It gives authentic Thai flavor. You can use more soy sauce if you must skip it.
Can I add more veggies?
Yes! Bell peppers, peas, or scallions would all work.
Is it spicy?
No, it’s mild. The side sauce brings optional heat.
Can I freeze it?
Not recommended – seafood and rice can change texture after freezing.
Final Thoughts
This Thai crab fried rice is the kind of weeknight comfort food that feels like a treat.
Easy to make, layered in flavor, and endlessly adaptable – it’s definitely a keeper for seafood lovers!
