Ever get in one of those moods where you want something that truly satisfies your craving for a luxe meal without all the fuss? I know I do, which is why you’re going to love this crab fried rice recipe. You only need one pan, too, which means cleanup is just as breezy as putting this together. With this crab fried rice, the rice is lightly seasoned so that it won’t take away from that delicate crab flavor. It’s for this reason that I served it with a side sauce.
Ingredients
Don’t be fooled by the lengthy ingredient list. It’s mostly items you’ll already have on hand, with just a few you’d need to plan on picking up from the store. It comes together so easily that you’ll have it prepped in 10 minutes and it’s just another 5 minutes until it’s ready. Traditionally, in Thai crab fried rice recipes, it calls for fish roe to further boost the flavor. However, I’ve found that some restaurant versions use minced carrot instead, to mimic the shape and reduce the cost. That’s how I tried it. And I really liked this result quite a bit, since the carrots add a nice, sweet taste and texture to the rice. I will say that the quality of your crab fried rice definitely depends on the crab you can find. There are cheaper canned lump crab options in the Asian markets. But you can also go for the fancier ones at organic grocery stores too. If you really want to elevate the flavor, choose the best lump crab meat you can find and you’ll be swooning over this luxuriously flavored dish any night you crave it!
Cooking process
More delicious Thai recipes to serve with
This Thai crab fried rice is quite light and refreshing, yet satisfying. No matter whether you’re a seafood lover or simply want a light yet filling one-pot dinner, this is a perfect option for you. If you’re feeling fancy, here are some of my favorite Thai dishes to serve with this one:
Thai Beef SaladBasil Chicken (Pad Krapow Gai)Thai Sweet Chili ChickenThai Fish Cakes (Tod Mun Pla)Thai-Style Salmon Curry
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
